Food engineering faces the difficult challenge of combining taste, i.e., tailoring texture and rheology of food matrices with the balanced intake of healthy nutrients. In materials science, fiber suspensions and composites have been developed as a versatil ...
This user-centered design research project aimed to investigate visual and interaction principles for augmented reality (AR) in the context of environmental and nutritional food labelling. Nutritional information on existing food labels is often misunderst ...
Integrating the concept of ecosystem services (ES) into spatial planning is an opportunity to make land use and management choices that maximize the delivery of multiple ES. The assessment of social demand can be useful for the identification of priority a ...
