An Experiential View of Food Design Thinking: Expanding Consumer Centricity for Food Well-Being

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

Original language	English
Title of host publication	Design Thinking for Food Well-Being
Editors	Wided Batat
Publisher	Springer New York
Pages	211-225
ISBN (Electronic)	978-3-030-54296-2
ISBN (Print)	978-3-030-54295-5
DOIs	https://doi.org/10.1007/978-3-030-54296-2_13
Publication status	Published - 7 Jan 2021

Access to Document

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title = "An Experiential View of Food Design Thinking: Expanding Consumer Centricity for Food Well-Being",

author = "Lia Zarantonello and Schmitt, {Bernd H.}",

year = "2021",

month = jan,

day = "7",

doi = "10.1007/978-3-030-54296-2_13",

language = "English",

isbn = "978-3-030-54295-5",

pages = "211--225",

editor = "Wided Batat",

booktitle = "Design Thinking for Food Well-Being",

publisher = "Springer New York",

address = "United States",

}

TY - CHAP

T1 - An Experiential View of Food Design Thinking: Expanding Consumer Centricity for Food Well-Being

AU - Zarantonello, Lia

AU - Schmitt, Bernd H.

PY - 2021/1/7

Y1 - 2021/1/7

U2 - 10.1007/978-3-030-54296-2_13

DO - 10.1007/978-3-030-54296-2_13

M3 - Chapter

SN - 978-3-030-54295-5

SP - 211

EP - 225

BT - Design Thinking for Food Well-Being

A2 - Batat, Wided

PB - Springer New York

ER -