News

2015.01.30 | Events

PhD Defence: Livia Marian

”Organic” and other product attributes: Consumer perceptions and buying behaviour regarding organic food products

2015.01.06 | Events

Inaugural Workshop: A Perfect Meal, The Multisensory Science of Food and Eating

A seminar on the multisensory nature of food and eating, including sensory, consumer and marketing perspectives and their synergy with the experimental psychologists view. Inaugural lecture by Aarhus University's Affiliated Professor Charles Spence, University of Oxford, United Kingdom. The seminar takes place 22 January at AU Food in Aarslev.

2014.12.22 | Events

MAPP PhD presentations in January

Lina Jacobsen and Anne Peschel present their PhD projects 19-20 January 2015.

2014.12.18 | Awards

Travel grant for Alexandra Festila

Alexandra Festila has been awarded a large travel grant of DKK 150,000 from the Ferdinand Salling Memorial Foundation

2014.11.24 | Research news

New Nordic Food is just food

The concept “New Nordic Food”, which promotes specifically Nordic ingredients and culinary traditions, will probably remain a niche, and in the long run it will come to be regarded as just food. But the values behind the concept will live on. Such are the conclusions of a report from Aarhus University.

2014.11.17 | Events

MAPP Seminar - Jens Koed Madsen

Exploring obesity campaigns through argumentation and motivation manipulation

2014.11.16 | Events

Marketing and Organisation Seminar - Gauthier Casteran

The impact of price on behavioural loyalty of organic food products

2014.09.10 | Research news

Food waste on the agenda

Kick-off for the project COSUS - Consumers in a sustainable food supply chain: understanding barriers and facilitators for acceptance of visually suboptimal foods

2014.09.02 | People

Two new PhD students join MAPP

Christos Kavvouris and Martina Therese Kiehas are enrolled as PhD students from September 2014.

2014.08.25 | Events

MAPP Seminar - Rosires Deliza

Exploring Cross-Cultural Conceptualization of Wellbeing in the Context of Food Consumption

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