Religions and spiritual movements have specific doctrines related to sexuality that prescribe (mandate or encourage) or proscribe (forbid or discourage) numerous forms of sex-related consumer behavior. These norms create conditions of privilege or discrimination, stigma, oppression, and marginalization for specific sexual identities. Following rece...
Agrobiodiversity is in rapid decline, due to the intensification of agriculture and the development of food value chains based on industrial processing techniques. However, consumers are not generally involved in developing solutions to reverse this trend and their relation to agrobiodiversity remains largely unknown. As part of a European project,...
This graduation project carried out within the master ‘Strategic Product Design’, deals with the strategic expansion of Salmari into the German market. The company Salmari, a salmiak liquor, is increasingly popular and growing in the Netherlands. The company has a short-term ambition to increase sales in the Netherlands by 2023 and a long-term ambi...
Published in Appetite
Research into perceived wellbeing (WB) can improve understanding of consumer food choices and support development of strategies to promote healthier and more sustainable eating habits. In this research, using online studies, food-related WB was explored among New Zealand consumers. In a "quasi-replication" of Jaeger, Vidal, Chheang, and Ares (2022)...
Food packaging serves many functions, from product protection to extending product shelf life to enabling convenient or effective usage (i.e., portability, resealability) to communicating relevant information or brand image to consumers. However, packaging has various negative impacts on the environment throughout its life cycle. While consumers ar...
Published in Food research international (Ottawa, Ont.)
Perceived freshness is a key determinant of consumers' food choices but remains an imprecisely defined concept. A comprehensive and consumer-centric definition of freshness appears to be lacking, and the present research was situated in this knowledge gap, seeking, in particular, to explore the complexity of freshness in consumers' minds. People fr...
To reduce energy consumption of households, many appliances contain eco-settings, which when used, reduce energy consumption. However, the effectivity of the eco-settings in reducing energy consumption is hardly tested. Other design for sustainable behaviour strategies like coercion and feedback might be more effective. To test the effectivity of t...
To increase practical relevance, scientific research on food design is slowly shifting toward studying real-life food situations, letting go of experimental control to allow creative freedom, and studying design considerations during the creative process. On the other hand, some chefs and food designers have started to develop collaborative activit...
In the context of sharing services, this research examines how ambient scent can improve the perception of the presence of other sharers. Four experiments conducted in real conditions (open-plan workspaces, car-sharing services, rail-stations, and library) show that the diffusion of a clean scent promotes positive attitudes toward sharing space wit...
Published in Current research in food science
Front-of-Package (FOP) labels highlight important nutrients and help consumers make informed decisions about food purchases. In this study, we investigated consumer comprehension, opinion, and preference associated with two different formats of FOP labels and compared consumer shopping behavior and general trends related to nutrition labeling. Cons...
