List of accepted contributions
Contributors: F.A.T (Christy Spackman, Ella Butler, Hiʻilei Julia Hobart, Ana Maria Ulloa, Nadia Berenstein, and Sarah Tracy),
Universidad de los Andes, Colombia
Contributors: Nicolas Brinch
Engineering in Biotechnology, Aarhus University & PeaGo Foods, Denmark
Contributors: Johanne Birn & Jane Dyrhauge Thomsen
Consultant firms Johanne Birn, Denmark & Jane Dyrhauge, Denmark
Contributors: Michael Bom Frøst
Smag for Livet, Department of Food Science, University of Copenhagen, Denmark
Contributors: Signe Mathiesen
Department of Food Science, Aarhus University, Denmark
Contributors: Linda Hofman & Danielle Naafs
Fontys Academy for Creative Industries, Trend research and concept creation in Lifestyle, Tilburg The Netherlands
Contributors: Qian Janice Wang
Aarhus University, Denmark
Contributors: Jacob Højgaard Christensen and Karen Wistoft
Danish School of Education, Aarhus University, Denmark
Contributors: Silén Sami, Hopia Anu, Uimonen Heikki & Kontukoski Maija
University of Turku, Finland
Contributors: Christopher M. Kuipers & Loren Stephenson
Indiana University of Pennsylvania, Indiana, PA, USA
Contributors: Susanne Højlund
Department of Anthropology, Aarhus University, Denmark
Contributors: Federico J.A. Perez-Cueto
Department of Food Science, Section for Design and Consumer Behaviour - Future Consumer Lab, University of Copenhagen, Denmark
Contributors: Anna S. Olafsdottir (Co-author Sigrun Thorsteinsdottir)
School of Education, Faculty of Health Promotion, Sport and Leisure Studies, University of Iceland
Contributors: Michael Bom Frøst
Smag for Livet, Department of Food Science, University of Copenhagen, Denmark
Contributors: Liselotte Hedegaard & Valérie Hémar-Nicolas
University College Lillebaelt, Denmark & Université Paris-Saclay, France
Contributors: Julia Sick
Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Italy
Contributors: Martina Galler
Nofima Ås, Department of Innovation, Sensory and Consumer Science, Norway
Contributors: SunMin May Hwang, Sarah Alfalah, Jieun Misa Kwon, PI: Barry Kudrowitz, Zata Vickers
University of Minnesota, USA
Contributors: Keisuke Takayasu
Graduate School of Letters, Osaka University, Japan
Contributors: Aviaja Lyberth Hauptmann
Ilisimatusarfik, University of Greenland & The Greenland Institute of Natural Resources
Contributors: Louise Beck Brønnum, Asmus Gamdrup Jensen, Peter Nøhr Christensen, Taryn Cullen Humphrey, & Charlotte Vinther Schmidt
Department of Food Science, University of Copenhagen, Denmark, Kost KBH, Denmark, & Shiso Studio, Denmark