1.

Insects as food in the Netherlands : Production networks and the geographies of edibility

1.

Substituting meat and the role of a situational context : exploring associations and motives of Dutch meat substitute-users

1.

Modes of Eating and Phased Routinisation: Insect-Based Food Practices in the Netherlands

1.

Situational appropriateness of meat products, meat substitutes and meat alternatives as perceived by Dutch consumers

1.

Belgian dietitians′ knowledge, perceptions and willingness-to-recommend of genetically modified food and organisms

1.

Effect of the type and degree of alkalization of cocoa powder on the physico-chemical and sensory properties of sponge cakes

1.

Effects ( P value) of the two mealworm products (whole or processed) on the acceptance towards inclusion in the diet.

1.

Effects of the country on acceptance level of the inclusion of mealworms in the diet (whole or processed).

1.

Consent form, screening questions, information treatment, open questions, demographics.

1.

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