**Acknowledgements**

This study was supported by a grant of the Executive Agency for Higher Education, Research, Development and Innovation Funding in Romania awarded to the Dunarea de Jos University of Galati (International and European Cooperation— Subprogramme 3.2—Horizon 2020—Contract no: 15/2017), an institution that is a member of the ERA-IB2 consortium "SafeFood" (ID: ERA-IB-16-014).

Florentina Ionela Bucur's work has been funded by the European Social Fund through the Sectoral Operational Programme Human Capital 2014–2020, through the Financial Agreement with the title "Scholarships for entrepreneurial education among doctoral students and postdoctoral researchers (Be Entrepreneur!)," Contract no. 51680/09.07.2019—SMIS code: 124539.
