| Affiliation: | 1. Adacta International, Italy;2. CREA – Research Centre for Food and Nutrition, Italy;1. Université Paris Nanterre, Department of Psychology, 200 avenue de la République, 92000 Nanterre, France;2. CRÉDOC, 142 rue du Chevaleret, Paris, France;3. Nutritionist, Paris, France;4. Institut du Goût, 28 Avenue Aumont, Chantilly, France;1. LEAD-CNRS UMR5022, Univ. Bourgogne Franche-Comté, Dijon, France;2. Centre for Early Childhood Cognition, University of Copenhagen, Denmark;3. LAPSCO-CNRS UMR6024, Université Clermont Auvergne, Clermont-Ferrand, France;1. Fondation UniDistance, Suisse (UniDistance, Suisse), Swiss Center for Affective Sciences, and Laboratory for the Study of Emotion Elicitation and Expression, Department of Psychology, University of Geneva, Switzerland;2. University of Teacher Education, Lausanne, Switzerland, Swiss Center for Affective Sciences, and Laboratory for the Study of Emotion Elicitation and Expression, Department of Psychology, University of Geneva, Switzerland;3. Changins, Viticulture and Oenology, HES-SO University of Applied Sciences and Arts, Western Switzerland, Nyon, Switzerland;1. Department of Agricultural Economics, Statistics and Business Management, Universidad Politécnica de Madrid, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Ciudad Universitaria s/n, 28040 Madrid, Spain;2. BCC Innovation. Basque Culinary Center, Paseo Juan Avelino Barriola 101, 20009 Donostia-San Sebastián, Spain;3. Euskampus Fundazioa, UPV/EHU, Edificio Rectorado, Barrio Sarriena Auzoa, 48940 Leioa, Bizkaia, Spain |
