Denise M Conroy
Dados Biográficos
| ID | 6262068 |
|---|---|
| NOME | Denise M Conroy |
| PRENOMES | Denise M |
| SOBRENOME | Conroy |
| ASSINATURA | CONROY D M |
| AFILIAÇÕES | New Zealand Institute for Plant and Food Research Ltd, New Zealand |
| VERIFICADO | Não |
| TOTAL DE OBRAS | 12 |
| TOTAL DE CITAÇÕES | 5 |
| OBRAS COMO AUTOR | 12 |
| OBRAS COMO EDITOR | 0 |
| PRIMEIRO ANO DE PUBLICAÇÃO | 2006 |
| ANO MAIS RECENTE DE PUBLICAÇÃO | 2024 |
| ÍNDICE H | 1 |
Cultivating curiosity
Cultured foods have the potential to profoundly transform the food industry. However, most current research focuses on cultured meat, neglecting other cultured products and begging the question of whether different promotional approaches are suited for certain types of cultured food products than others. To bridge this knowledge gap, we carried out two studies to explore how product type (cultured meat vs. cultured fruit) and benefit type (ethica…
The lab, land, and longing
Food consumption is being reconfigured as a consequence of consumers’ ethical concerns. While preferences and tastes may be influenced by broad ethical positions, constructions of social identity also reflect shifts in food consumption. Important tools within this nexus are ‘future foods’, produced through novel technologies such as artificial intelligence or genetic editing, supporting consumers in the construction of identity markers. Through 2…
My voice, my choice’
The lesser evil
When food governance matters to consumer food choice
Are trust and consumption values important for buyers of organic food? A comparison of regular buyers, occasional buyers, and non-buyers
Fortifying wellbeing
Status and Sustainable Consumption in Lifestyles
Achieving more Effective Social Marketing
Marketing “Sustainability”
Imposed Change and Social Sustainability
Enabling Change
Are trust and consumption values important for buyers of organic food? A comparison of regular buyers, occasional buyers, and non-buyers
Cultivating curiosity
Cultured foods have the potential to profoundly transform the food industry. However, most current research focuses on cultured meat, neglecting other cultured products and begging the question of whether different promotional approaches are suited for certain types of cultured food products than others. To bridge this knowledge gap, we carried out two studies to explore how product type (cultured meat vs. cultured fruit) and benefit type (ethica…
The lesser evil
When food governance matters to consumer food choice
Imposed Change and Social Sustainability
Enabling Change
Status and Sustainable Consumption in Lifestyles
Achieving more Effective Social Marketing
Marketing “Sustainability”
Are trust and consumption values important for buyers of organic food? A comparison of regular buyers, occasional buyers, and non-buyers
Fortifying wellbeing
The lesser evil
When food governance matters to consumer food choice
The lab, land, and longing
Food consumption is being reconfigured as a consequence of consumers’ ethical concerns. While preferences and tastes may be influenced by broad ethical positions, constructions of social identity also reflect shifts in food consumption. Important tools within this nexus are ‘future foods’, produced through novel technologies such as artificial intelligence or genetic editing, supporting consumers in the construction of identity markers. Through 2…
My voice, my choice’
Cultivating curiosity
Cultured foods have the potential to profoundly transform the food industry. However, most current research focuses on cultured meat, neglecting other cultured products and begging the question of whether different promotional approaches are suited for certain types of cultured food products than others. To bridge this knowledge gap, we carried out two studies to explore how product type (cultured meat vs. cultured fruit) and benefit type (ethica…
Business (10 obras) · Psychology (8 obras) · Economics (7 obras) · Marketing (7 obras) · Political science (6 obras) · Sociology (6 obras) · Public relations (4 obras) · Computer Science (3 obras) · Culinary Culture and Tourism (3 obras) · Environmental Sustainability in Business (3 obras)