Tagged / Centre for Sustainable & Socially Responsible Consumption

We still need ‘YOU’ – Call for research participants – be part of our food waste revolution

Awarded & submitted bids

Remember the British Academy/Leverhulme Small Research Grant that we recently secured in September 2023? It is turning into a super cool project, and we want YOU in on the fun!

Calling all UK residents aged 18 and above to jump into the action
by participating in our consumer product evaluation research study

Visit a link and book a slot today

What’s the scoop for you? A £5 voucher, just for spending a quick 10 minutes on a fun online survey in our lab. And here’s the best part – you can cash in that voucher at BU’s food spots on both the Talbot and Lansdowne campuses.

Hold up, there’s more! After the 10-minute experiment session, you get to snag some free fruits and veggies to take home. It’s like a mini grocery haul, just for being a research rockstar!

Participation is a simple three-step process: 

  • Attend ONE experiment session at a Bournemouth University lab. Our lab is situated in the Fusion Building on the Talbot Campus. On Wednesdays, the lab is located at FG07, while on Thursdays, it relocates to F204. The lab opens from 1 pm to 3 pm, with the last session starting at 2:45 pm.
  • Explore fresh produce items up close, observing their presentation. 
  • Complete a quick 10-minute online questionnaire in the lab. 

Your contribution is a game-changer for us, and we can’t wait to see the impact we make together. This isn’t just research; it’s your chance to be a superhero in the battle against food waste. Your opportunity to contribute is now, and we can’t wait to have you on board! 

Interested in being a research participant? 

Simply scan the QR code to register or visit a link and book a slot or drop our research team to express your interest: Dr Guljira Manimont gmanimont@bournemouth.ac.uk or Professor Juliet Memery jmemery@bournemouth.ac.uk. 

Call for research participants – be part of our food waste revolution

Awarded & submitted bids

Remember the British Academy/Leverhulme Small Research Grant that we recently secured in September 2023? It is turning into a super cool project, and we want YOU in on the fun!

Calling all UK residents aged 18 and above to jump into the action
by participating in our consumer product evaluation research study

Visit a link and book a slot today

What’s the scoop for you? A £5 voucher, just for spending a quick 10 minutes on a fun online survey in our lab. And here’s the best part – you can cash in that voucher at BU’s food spots on both the Talbot and Lansdowne campuses.

Hold up, there’s more! After the 10-minute experiment session, you get to snag some free fruits and veggies to take home. It’s like a mini grocery haul, just for being a research rockstar!

Participation is a simple three-step process: 

  • Attend ONE experiment session at a Bournemouth University lab (our labs are located in Fusion Building, Talbot Campus)
  • Explore fresh produce items up close, observing their packaging and presentation. 
  • Complete a quick 10-minute online questionnaire in the lab. 

Your contribution is a game-changer for us, and we can’t wait to see the impact we make together. This isn’t just research; it’s your chance to be a superhero in the battle against food waste. Your opportunity to contribute is now, and we can’t wait to have you on board! 

Interested in being a research participant? 

Simply scan the QR code to register or visit a link and book a slot or drop our research team to express your interest: Dr Guljira Manimont gmanimont@bournemouth.ac.uk or Professor Juliet Memery jmemery@bournemouth.ac.uk. 

BU Marketing Researcher Awarded COMFOCUS Research Fellowship: Embarking on Food Neuroscience Marketing Research Journey in Slovakia

Awarded & submitted bids

Greetings, Wonderful Readers!

I am absolutely thrilled to share some fantastic news about my upcoming career journey. I have been awarded the opportunity to become a COMFOCUS fellow, a part of the Communities on Food Consumer Science program funded by Horizon EU 2020. This is a huge milestone for me as an ECR and an exciting step into the world of food consumer science.

The exciting research visit:
Between January and June 2024, I will be jetting off to the Laboratory of Consumer Studies (LCS) at the Slovak University of Agriculture in Nitra, Slovakia, for a three-week research adventure. I will be collaborating with brilliant minds in Slovakia, diving into cutting-edge academic pursuits, and researching the fascinating world of consumer behaviour and unconventional food products. It is going to be a transformative experience, and I can hardly wait!

What’s the new project about?
I am bubbling with excitement about my project! While I cannot reveal all the details just yet, I can tell you It is a delightful blend of my background in design and marketing communication, focusing on food visuals. What makes this journey even more thrilling is the integration of cutting-edge technologies, particularly Electroencephalogram (EEG) technology, into my research. This innovative approach opens doors to understanding the emotional and cognitive aspects of consumer decisions, offering invaluable insights into the world of unconventional food products.

About COMFOCUS:
Let me introduce you to COMFOCUS! It is all about building a community of future food consumer scientists. One empty box that I always wanted to tick off was the opportunity to work with international collaborators, but the chance never seemed to come my way. I kept my radar searching for such an opportunity. It finally happened when I attended the International Food Marketing Conference in Prague earlier in June, as mentioned in my previous blog post. During the conference, I learned that COMFOCUS was about to launch a visiting research fellowship call. Inspired, I developed my research proposal right there, outlining the emerging technologies and  psychophysiological measures I wanted to use. And now, I got it 🙂

So, with COMFOCUS, there are 60 of us (ECRs) from 28 countries (with 2 from the UK) gearing up for a thrilling journey across 9 different institutes in Europe. We are utilising emerging technologies to decode the mysteries of consumer behaviour and understand the stories behind our food choices. I am incredibly honoured to represent Bournemouth University in this solo venture, and I cannot wait to share my discoveries with you!

 

The adventure is just beginning, and I am grateful for your support that got me here and excited to have you join my discovery journey 🙂 

 

BU Hosts First Secondee for EU funded Project FoodMAPP

Awarded & submitted bids

For the past month BU researchers from the EU funded research project FoodMAPP have been hosting their first secondee Andreas Purin from Ronge & Partner, Austria. FoodMAPP – an MSCA Staff Exchange project – involves organisations from the academic and non-academic sectors working together through international, inter-sectoral and interdisciplinary mobility (secondments) on the implementation of a specific project. FoodMAPP is developing a searchable map-based platform to enable consumers to find and buy local food supplies, so reducing food waste and supporting sustainable purchases.

Andreas Purin started his secondment with a presentation to members of the research team, Centre for Sustainable & Socially Responsible Consumption members, and the Consumer Insights Research Theme in BUBS that introduced both himself and Ronge & Partner where he is currently a Senior Consultant. Highlights of this included discussion of his bachelor’s thesis which focused on the product development and production of fresh convenience meals, within the context of sustainability, from both the consumer’s perspective, and the perspective of experts. The relevance of this was shown through Andreas’ career as he went on to establish a food production line for convenience meals in a large food retail company and served as its managing director for almost twenty years. Additionally, Andreas talked through his career path that included being a trained chef and working in top gastronomy roles.

During his secondment Andreas not only worked on FoodMAPP developing project communications and providing the industry perspective, but networked and shared knowledge with many members of BUBS. In his downtime he enjoyed exploring the Dorset coastline and the New Forest, taking part in activities such as paddle-boarding, tennis and pedal car racing, as well as sampling the local food and drink.

BU will host its second secondee from the FoodMAPP project – Dr Maxime Michaud, Institut Paul Bocuse, France – in early July 2023.

FoodMAPP in the UK is led by Associate Professor Jeff Bray and supported by an interdisciplinary research team from across the university including Professor Katherine Appleton, Professor Juliet Memery, Dr Roberta Discetti, Dr Suellen Carls and Dr Vegard Engen.