Dr. Hengrong Luo was a GlobalFood member from 2017-2020. He was working in the Subproject B2: Dynamics and Quality in Food Demand, under the supervision of Prof. Xiaohua Yu. He defended his PhD thesis in July 2020. His empirical work focuses on dietary structural change and nutrition transition in China.
Name
Hengrong Luo
Research Interests
Applied Econometrics & Statistics
Consumer Theory
Nutrition
Education
- 2017 - 2020: Ph.D. in Agricultural Sciences, RTG 1666: GlobalFood, University of Göttingen, Germany.
Thesis: Essays on Essays on Holiday Weight Gain, Meat Consumption and Dietary Structure, and Nutritional Outcome of Food Facility in China. - 2013 - 2016:M.Sc. in Economics, Southwestern University of Finance and Economics, China.
- 2009 - 2013: B.A. in Business Administration, Southwestern University of Finance and Economics, China.
Publications
Peer-reviewed publications:
- Yu, X., Luo, H., Wang, H., & Feil, J. H. (2020). Climate change and agricultural trade in central Asia: evidence from Kazakhstan. Ecosystem Health and Sustainability, 6(1), 1766380. DOI: https://doi.org/10.1080/20964129.2020.1766380.
- Luo, H., X. Yu (2020). National day holiday and Weight Gain in China: evidence from the CHNS surveys, Applied Economics Letters, DOI: https://doi.org/10.1080/13504851.2020.1861184
Working papers:
- Yu, X., Luo, H. (2020). Holiday and weight gain, evidence from National Day holiday in China. GlobalFood Discussion Paper No.146. https://www.unigoettingen.de/de/213486.html
- Yu, X., Luo, H. (2020). Meat consumption, dietary structure and nutrition transition in China. GlobalFood Discussion Paper No.147. https://www.uni-goettingen.de/de/213486.html
- Yu, X., Luo, H. (2020). Food Facility, Dietary Patterns, and Obesity in China. Working Paper
Languages
Chinese, English
Complete CV