Modules

Module 1: Changing Consumer Attitudes to Food

Module 1 B: Perception as a basis of food acceptance and consumption

Module 1 C: Brand Positioning

Module 2: Food Trends in the Era of Climate Change

Module 3: Innovate your Food Service Business through Improving your Nutritional Offering Ingredients

Module 4: Maximising Local & Short Food Supply Chains

Module 5: Technology For Food Service & the Future

Module 6: Transformational Impact of Food Technology and Sourcing

Ресурси

MAKING RESEARCH AND INNOVATION WORK FOR SMES IN THE FOOD AND DRINK SECTOR

Document 52020DC0381

Exercise 1

101-Elika-Jan-Project

Case Study 1

Case Study 2

Case Study 3

Exercise 3