Facilitators of and barriers to collaboration between universities and the food industry in nutrition research: a qualitative study

BACKGROUND: Unhealthy food is one of the main risk factors for non-communicable diseases. Improved knowledge about healthy and sustainable food products requires nutrition research in collaboration between universities and the food industry. OBJECTIVE: To investigate the facilitators of and barriers...

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Detalles Bibliográficos
Autores principales: Garnweidner-Holme, Lisa, Lieberg, Helle Skoglund, Irgens-Jensen, Harald, Telle-Hansen, Vibeke H.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Open Academia 2021
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8559445/
https://www.ncbi.nlm.nih.gov/pubmed/34776828
http://dx.doi.org/10.29219/fnr.v65.7874

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8559445/
https://www.ncbi.nlm.nih.gov/pubmed/34776828
http://dx.doi.org/10.29219/fnr.v65.7874

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