Gezonde en veilige productie op basis van Reverse Design (KB-37-001-001)

Food Science

1. Meat Consumption 100%
2. Food Business Operator 100%
3. Plant-Based Meat 83%
4. Food Safety Hazard 50%
5. Food Safety Risk 50%
6. Potential Health Risk 50%
7. Legal Limits 50%
8. Food Choice 33%
9. Meat Substitute 33%
10. Food Consumers 33%