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Analysing consumer food choice and perceived quality of international traditional products.
Frez Muñoz, Lucía
(PhD candidate)
Fogliano, Vincenzo
(Promotor)
Steenbekkers, Bea
(Co-promotor)
Food Quality and Design
VLAG
Department of Agrotechnology and Food Sciences
Project
:
PhD
Overview
Fingerprint
Research output
(1)
Project Details
Status
Finished
Effective start/end date
6/02/17
→
3/04/25
View all
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Fingerprint
Explore the research topics touched on by this project. These labels are generated based on the underlying awards/grants. Together they form a unique fingerprint.
Home Cooking
Food Science
100%
Traditional Food
Food Science
60%
Mashed Potatoes
Food Science
20%
Food Industry
Food Science
20%
Food Ingredient
Food Science
20%
Food Choice
Food Science
20%
Healthy Diet
Food Science
20%
Dietary Habit
Food Science
20%
Research output
Research output per year
2025
2025
2025
1
internal PhD, WU
Research output per year
Research output per year
Should I give you a try? Consumers’ familiarity shapes preparation and consumption of dishes at home
de Los Angeles Frez Muñoz, L.,
3 Apr 2025
, Wageningen:
Wageningen University
.
228 p.
Research output
:
Thesis
›
internal PhD, WU
Open Access
Home Cooking
100%
Traditional Food
60%
Food Intake
20%
Food Choice
20%
Dietary Habit
20%