EIT Food and Aarhus University joint conference and workshop 5-6 June

Understanding Consumer Choices and Experiences in Food

2019.05.08 | Merete Elmann

In this one-day workshop, participants will be acquainted with state-of-the art techniques for generating insights from an applied perspective. We will showcase techniques and examples of research that can help understand how consumers behave when it comes to food, and how these techniques can be used in the context of new product development and public policy measures aimed at furthering healthy and sustainable food choices.  

The event takes place on 6 June at Aarhus University in Auditorium 1 (building 1441, room 012), and a welcome dinner is held on 5 June at 18:00 in Vandrehallen, Aarhus University.

Programme 6 June

9:30-9:45 Welcome speech by Saskia Nuijten, EIT Food Director of Communication

9:45-10:15 The analysis of food-related consumer behaviour: Scope and trends by Klaus G. Grunert, Aarhus University

10:15-11:15 Consumer food choice: Fundamental insights and toolbox by Jacob Orquin, Aarhus University and Sari Järvinen, VTT

11:15-12:15 Consumer food experience: Fundamental insights and toolbox by Derek Byrne, Aarhus University and Kyösti Pennanen, VTT

12:15-13:15 Lunch

13:15-14:15 Ideation session in groups

14:15-15:15 Integrating consumer insights into the new product development process by Dominika Maison, University of Warsaw and Marija Banovic, Aarhus University

15:15-16:15 Generating consumer insights in experiments on consumer behaviour towards healthy and sustainable choices by Jessica Aschemann-Witzel, Aarhus University and Anne O. Peschel, Aarhus University

16:15-16:30 Summary of the day

 



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