The Drexel Food Lab, Center for Food and Hospitality Management at Drexel University together with colleagues from LeBow College of Business & School of Biomedical Engr’g have been engaged in research projects regarding consumer acceptance of value-added surplus food products, which otherwise would have been wasted. Hear the origins of this research and results of three consumer studies: labeling and price sensitivity to upcycled foods, cook from frozen trials, and certifications for
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