Marketing für Lebensmittel und Agrarprodukte

Dr. Antje Risius (née Korn)

Research focus:

  • Behavior change communication

    • Consumer (food choice) behavior

      • Marketing of singularities, Marketing of taste

        • Sustainability in Food and Agricultural Systems

          • Public health nutrition

            • Research methodologies:

            • Qualitative face-to-face surveys (in-depth interviews, group discussions, think aloud protocols)

              • Quantitative face-to-face surveys (choice experiments, surveys)

                • Panel surveys (choice experiments, surveys)

                  • Inter- and transdiciplinary research

                    • Neuroeconomic research methods (eye tracking, fNIRS)

                      • Current research projects:

                      • Enlightening frames of synergy for public health in the Anthropocene (WeAreOne)

                        • The impact of a nutrition labelling system on food intake and composition: a field trial in a German university canteen

                          • Authenticity and trust in organic food: Innovative communication approaches along the product chain and in society (AVOeL)

                            • Development of solutions for the regional North Sea crab value chain

                              • Is it all about taste? How, where and when do consumers prefer plant-based milk substitutes?

                                • Grassland protection through an innovative organic pasture cattle production concept (GiB)

                                  • Potentials of sustainable use of regional breeds and local protein feed in poultry production (PorReE)

                                    • Perception of (positive and negative) messages in public health communication in the context of food marketing (ProcLAM)

                                      • Socially accepted forms of antibiotic-reduced production of meat and milk in international comparison

                                        • TransKoll: Transparency and transformation in the local food industry. Collaborative approaches for more sustainability from raw materials to the

                                          • Concept for product differentiation on the beef market - communication possibilities and willingness to pay for beef from extensive, species-appropriate suckler cow husbandry

                                            • Communication strategy for sustainable aquaculture products

                                              • Regional window (label indicating local production) - evaluation of consumer acceptance

                                                • Improving complementary feeding Practices (IMCF): Effectiveness of a nutrition education intervention to improve complementary feeding practices in Malawi: a restricted randomized trial (an der Universität Gießen)

                              Teaching:

                              • Advanced Theories of Consumer Research (Ph.D.) (since 2019 SoSe)

                                • Taste of food and consumer behavior (M.Sc.) (SoSe 2019-2021)

                                  • Forschendes Lehren und Lernen (FOLL) I (B.Sc., M.Sc.) (2018-2020)

                                    • Science of taste and sensory marketing (B.Sc.) (WiSe 2017-2021)