Wenxuan Guo, Ph.D.

Qualification

Institute name

Ph.D. (Environment, Development and Sustainability)

Chulalongkorn University

Master of Management (Entrepreneurship Management)

National Institute of Development Administration (NIDA)

Bachelor of Literature (English and Thai Bilingual Majors)

Yunnan Normal University

List

Year

- Survey on Career Development Planning for English-Thai Bilingual Major Students,

2016

- The Religious Reflection of Funeral Supplies in Northern Thailand (Lanna Region)

2017

List

- Guo, W., & Wiwattanadate, D. (2023). Sustainable landscape of cultured meat in developing countries: opportunities, challenges, and sustainable prospects. Meat Technology, 64(3).

- Guo, W. (2023). The future of meat substitutes for sustainable food system: Insights from Chinese consumer preference and role of agenda setting. Chulalongkorn University.

- Guo, W. (2024). Meat substitutes in Media Discourse. International Journal of Food Studies, 13(1)

- Guo, W., & Wiwattanadate, D. (2024). Policies nourishing sustainability: China's path to sustainable agri-food development. International Journal of Food System Dynamics, 15(4).

- Guo, W., & Wiwattanadate, D. (2024). When Tradition Meets Innovation: A Mixed-Methods Investigation of Factors Influencing Chinese Consumers' Purchase Intentions for Meat Substitutes. Food Ethics. (Accepted, in press).