The Intertwinement of the Physical and Digital Worlds in the Development of Food Literacy Competencies

Affiliations

• ¹ Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, Pando, Canelones, Uruguay.
• ² Centre des Sciences du Goût et de l'Alimentation, Centre National de la Recherche Scientifique, Institut National de la Recherche Agronomique, Institut Agro, Université de Bourgogne, Dijon, France.
• ³ Division of Human Nutrition and Health, Wageningen University and Research, Wageningen, the Netherlands.
• ⁴ School of Public Health, Physiotherapy and Sports Science, University College Dublin, Belfield, Ireland.
• ⁵ Center for Food and Hospitality Research, Cognitive Science, Institut Paul Bocuse Research Center, Lyon, France.
• ⁶ Laboratoire d'Etude de l'Apprentissage et du Développement-Centre National de la Recherche Scientifique UMR5022, University of Burgundy, Dijon, France.
• ⁷ School of Psychology, College of Health and Life Sciences, Aston University, Birmingham, United Kingdom.
• ⁸ Marketing and Consumer Behaviour Group, Wageningen University and Research, Wageningen, the Netherlands.
• ⁹ Nofima AS, Ås, Norway.
• ¹⁰ Department of Chemistry, Biotechnology and Food Science, The Norwegian University of Life Science, Ås, Norway.