From Food Product to Food Experience: How to Use Design Thinking to Service Vulnerable Populations and Improve Their Food Well-Being

dc.contributor.author	Veflen, Nina
dc.contributor.author	Ueland, Øydis
dc.date.accessioned	2021-02-05T11:14:01Z
dc.date.available	2021-02-05T11:14:01Z
dc.date.created	2021-01-20T12:20:49Z
dc.date.issued	2021
dc.identifier.isbn	978-3-030-54296-2
dc.identifier.uri	https://hdl.handle.net/11250/2726400
dc.language.iso	eng	en_US
dc.relation.ispartof	Design Thinking for Food Well-being: The Art of Designing Innovative Food Experiences
dc.title	From Food Product to Food Experience: How to Use Design Thinking to Service Vulnerable Populations and Improve Their Food Well-Being	en_US
dc.type	Chapter	en_US
dc.description.version	acceptedVersion	en_US
dc.identifier.cristin	1875378
cristin.ispublished	true
cristin.fulltext	postprint
cristin.qualitycode	1