Natural Food. Organizing 'Responsiveness' in Responsible Innovation of Food Technology

Dirk Haen, P. Sneijder, H. te Molder, T.E. Swierstra

Research output: Chapter in Book/Report/Conference proceedingChapterAcademic

1 Citation (Scopus)
Original languageEnglish
Title of host publicationResponsible Innovation 2. Concepts, Approaches, and Applications
EditorsB.-J. Koops, I Oosterlaken, H. Romijn, T. Swierstra, J. van den Hoven
Place of PublicationDordrecht
PublisherSpringer
Pages161-182
Number of pages21
ISBN (Print)978-3-319-17307-8
Publication statusPublished - 1 Jan 2015

Publication series

SeriesResponsible Innovation
Number2

Cite this

Haen, D., Sneijder, P., te Molder, H., & Swierstra, T. E. (2015). Natural Food. Organizing 'Responsiveness' in Responsible Innovation of Food Technology. In B-J. Koops, I. Oosterlaken, H. Romijn, T. Swierstra, & J. V. D. Hoven (Eds.), Responsible Innovation 2. Concepts, Approaches, and Applications (pp. 161-182). Springer. Responsible Innovation, No. 2