Wim de Koning

Lincoln University

New Zealand

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Articles (9)

Year:

2025

Year:

2025

Year:

2025

Year:

2024

Year:

2023

Year:

2022

Year:

2022

Year:

2022

Year:

2020

Collaborators (13)

Philippe Mongondry

associate professor

FRANCE

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Vilma Xhakollari

University of Reading

UNITED KINGDOM

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Luis De Aguiar

Senior Lecturer

Harper Adams University

UNITED KINGDOM

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Meropi Kontogianni

Associate Professor in Clinical Nutrition

Harokopio University

GREECE

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Alan Renwick

Professor

Lincoln University

NEW ZEALAND

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Madita Olvermann

Lincoln University

NEW ZEALAND

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Dominika Guzek

POLAND

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Beatriz Urbano-López de Meneses

Universidad de Valladolid

SPAIN

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Amalia G.M. Scannell

Dublin City University

IRELAND

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TERESA BRIZ DE FELIPE

Associate Professor

Universidad Politécnica de Madrid

SPAIN

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David Dean

Associate Professor

Lincoln University

NEW ZEALAND

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Meike Rombach

Lecturer

Lincoln University

NEW ZEALAND

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Frank Vriesekoop

Harper Adams University

UNITED KINGDOM

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Wim de Koning

Research Interests

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Articles (9)

Here comes the sun: social acceptability of solar photovoltaics in New Zealand

Price, quality, and availability of gluten-free products in Australia and New Zealand – a cross-sectional study

Understanding factors determining Chinese consumer’s willingness to eat cultured meat, insect, and plant-based proteins

Against the Grain: Consumer’s Purchase Habits and Satisfaction with Gluten-Free Product Offerings in European Food Retail

Should I Really Pay a Premium for This? Consumer Perspectives on Cultured Muscle, Plant-Based and Fungal-Based Protein as Meat Alternatives

Understanding Key Factors Influencing Consumers’ Willingness to Try, Buy, and Pay a Price Premium for Mycoproteins

Identifying Consumer Groups and Their Characteristics Based on Their Willingness to Engage with Cultured Meat: A Comparison of Four European Countries

Is cultured meat a promising consumer alternative? Exploring key factors determining consumer's willingness to try, buy and pay a premium for cultured meat

Drivers and Inhibitors in the Acceptance of Meat Alternatives: The Case of Plant and Insect-Based Proteins

Collaborators (13)

Philippe Mongondry

Vilma Xhakollari

Luis De Aguiar

Meropi Kontogianni

Alan Renwick

Madita Olvermann

Dominika Guzek

Beatriz Urbano-López de Meneses

Amalia G.M. Scannell

TERESA BRIZ DE FELIPE

David Dean

Meike Rombach

Frank Vriesekoop

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