Co-innovation as an integrated part of a Food Studies Master Program

Niels Heine Kristensen

Publikation: Bidrag til bog/antologi/rapport/konference proceedingKonferenceabstrakt i proceedingForskningpeer review

OriginalsprogEngelsk
TitelASFS/AFHVS 2014 Annual Meeting : The importance of collaboration and innovation across the food system
Publikationsdato2014
Sider71
StatusUdgivet - 2014
BegivenhedASFS/AFHVS Annual Meeting & Conference: Collaboration and Innovation Across the Food System - The University of Vermont, Burlington, USA
Varighed: 18 jun. 201422 jun. 2014

Konference

KonferenceASFS/AFHVS Annual Meeting & Conference
LokationThe University of Vermont
LandUSA
ByBurlington
Periode18/06/201422/06/2014

Citer dette

Kristensen, N. H. (2014). Co-innovation as an integrated part of a Food Studies Master Program. I ASFS/AFHVS 2014 Annual Meeting: The importance of collaboration and innovation across the food system (s. 71)
Kristensen, Niels Heine. / Co-innovation as an integrated part of a Food Studies Master Program. ASFS/AFHVS 2014 Annual Meeting: The importance of collaboration and innovation across the food system. 2014. s. 71
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Kristensen, NH 2014, Co-innovation as an integrated part of a Food Studies Master Program. i ASFS/AFHVS 2014 Annual Meeting: The importance of collaboration and innovation across the food system. s. 71, Burlington, USA, 18/06/2014.

Co-innovation as an integrated part of a Food Studies Master Program. / Kristensen, Niels Heine.

ASFS/AFHVS 2014 Annual Meeting: The importance of collaboration and innovation across the food system. 2014. s. 71.

Publikation: Bidrag til bog/antologi/rapport/konference proceedingKonferenceabstrakt i proceedingForskningpeer review

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T1 - Co-innovation as an integrated part of a Food Studies Master Program

AU - Kristensen, Niels Heine

PY - 2014

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M3 - Conference abstract in proceeding

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BT - ASFS/AFHVS 2014 Annual Meeting

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Kristensen NH. Co-innovation as an integrated part of a Food Studies Master Program. I ASFS/AFHVS 2014 Annual Meeting: The importance of collaboration and innovation across the food system. 2014. s. 71