Additional Metadata
Keywords Sustainable food innovation, Food from carbon dioxide, Willingness to try, Perceived environmental impact, Food neophobia, Familiarity, Single-cell protein
Thesis Advisor Wubben, M.J.J., Berens, Guido
Persistent URL
Series Global Business & Sustainability
Brouwer, Eva. (2019, August 7). The willingness to try of food made from CO2 compared to food made from air through perceived environmental impact and familiarity. Global Business & Sustainability. Retrieved from