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dc.contributor.authorLawrence, Abbie
dc.contributor.authorGill, Steve
dc.contributor.authorPepperell, Robert
dc.contributor.authorLoudon, Gareth
dc.date.accessioned2019-07-03T08:36:19Z
dc.date.available2019-07-03T08:36:19Z
dc.date.issued2019-06-27
dc.identifier.citationLawrence, A., Pepperell, R., Gill, S. and Loudon, G. (2019) 'Food for Thought: A research-led approach to improved Welsh food industry competitiveness' [Poster]. Exhibited at ICCAS 2019: Food and Society, 27-28 June, Cardiff, Wales.en_US
dc.identifier.urihttps://www.cardiffmet.ac.uk/management/research/wctr/ICCAS2019/Pages/Conference-proceedings.aspx
dc.identifier.urihttp://hdl.handle.net/10369/10601
dc.descriptionPoster exhibited at ICCAS 2019: Food and Society, 27-28 June, Cardiff, Wales.en_US
dc.language.isoenen_US
dc.relation.ispartofseries11th International Conference on Culinary Arts and Sciences 2019: Food and Society;
dc.titleFood for Thought: A research-led approach to improved Welsh food industry competitivenessen_US
dc.typePosteren_US
dcterms.dateAccepted2019-06-27
rioxxterms.funderCardiff Metropolitan Universityen_US
rioxxterms.identifier.projectCardiff Metropolian (Internal)en_US
rioxxterms.versionVoRen_US
rioxxterms.licenseref.urihttp://www.rioxx.net/licenses/all-rights-reserveden_US
rioxxterms.licenseref.startdate2019-07-03
rioxxterms.funder.project37baf166-7129-4cd4-b6a1-507454d1372een_US


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    Fovolab aspires to push the boundaries of understanding perceptual experience – how we perceive and are aware of the world.

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