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profile_subnav_projects - dr. MH (Monique) Vingerhoeds
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Interventions to enable consumers to reduce their water use and household food was
Interventions to enable consumers to reduce their water use and household food was - WUR Project Interventions to enable consumers to reduce their... -
Improving the sensory quality of meat analogues
To make a meaningful shift in the ratio of plant-based proteins possible, it is essential to improve the appeal of products using sustainable protein... -
Stimulating vegetable consumption among youths
Giving a genuine stimulus to the consumption of vegetables among 12 to 18-year olds from a low socio-economic background requires a significant...