Design Thinking for Food Well-Being
Springer International Publishing
Title |
Design Thinking for Food Well-Being
|
---|---|
Published by |
Springer International Publishing, January 2021
|
DOI | 10.1007/978-3-030-54296-2 |
ISBNs |
978-3-03-054295-5, 978-3-03-054296-2
|
Editors |
Wided Batat |
Country | Count | As % |
---|---|---|
Italy | 1 | 25% |
Norway | 1 | 25% |
United States | 1 | 25% |
Unknown | 1 | 25% |
Type | Count | As % |
---|---|---|
Scientists | 2 | 50% |
Members of the public | 2 | 50% |
Country | Count | As % |
---|---|---|
Unknown | 29 | 100% |
Readers by professional status | Count | As % |
---|---|---|
Student > Ph. D. Student | 3 | 10% |
Student > Bachelor | 3 | 10% |
Student > Doctoral Student | 3 | 10% |
Other | 2 | 7% |
Student > Master | 2 | 7% |
Other | 5 | 17% |
Unknown | 11 | 38% |
Readers by discipline | Count | As % |
---|---|---|
Business, Management and Accounting | 5 | 17% |
Social Sciences | 3 | 10% |
Design | 2 | 7% |
Unspecified | 1 | 3% |
Agricultural and Biological Sciences | 1 | 3% |
Other | 4 | 14% |
Unknown | 13 | 45% |