Revisit: MAPP Workshop 2012
Introduction
Program available for the 10th International MAPP Workshop on Consumer Behaviour and Food Marketing, Middelfart, Denmark, 15-16 May 2012
 : : : Posting |
MAPP Workshop 2012
10th International MAPP Workshop on Consumer Behaviour and Food Marketing
Hotel Comwell KongebroGaarden, Middelfart, Denmark
15 – 16 May 2012
Hedonic marketing: The interaction of sensory and informational characteristics in food products
We are very pleased to invite you to the 2012 MAPP Workshop.
Food products are to an increasing extent marketed based on informational characteristics like health and sustainability, but at the same time the taste and other sensory characteristics of food are still the main drivers of food choice. The 10th International MAPP Workshop on Consumer Behaviour and Food Marketing will focus on how experience- and information-based characteristics can be combined to promote the future success of new food products.
The MAPP workshop is an intimate forum, limited to 30 participants. Researchers from academia and industry present innovative research, meet future collaborators and discuss the latest ideas.
The workshop will be held at Hotel Kongebrogaarden in Middelfart. Participants are expected to arrive 15 May for a joint dinner and networking. The workshop takes place 16 May.
The deadline for registration is 12 april 2012.
Kind regards
Liisa Lähteenmäki, professor
Klaus G. Grunert, professor
Merete Elmann, organiser
Workshop programme
May 15
From 15.00
Check in at Comwell Kongebrogaarden, Middelfart
18.30
Registration
19.00
Dinner and networking
May 16
8.30-8.50
Welcome and introduction
Liisa Lähteenmäki, MAPP, Business and Social Sciences, Aarhus University
8.50 – 10.20 Session 1: Sensory experiences in making food choices
Chair: Liisa Lähteenmäki, MAPP, Business and Social Sciences, Aarhus University
A consumer perspective on scent marketing for food products
Ingrid Gottschalk, Universität Hohenheim, Germany
Sensory and attitudinal factors in meal satisfaction Pernille Haugaard, MAPP, Business and Social Sciences, Aarhus University
A focus group interview addressing sensory factors in food satisfaction
Barbara Vad Andersen, Ditte Green-Petersen & Grethe Hyldig, DTU-Food, Technical University of Denmark
Effects of intrinsic and extrinsic attributes on product responses – different approaches based on conjoint methodology
Margrethe Hersleth, Nofima AS, Norway
10.20-10.40 Coffee break
10.40 – 12.10 Session 2: Expectations: role of taste, price and health and other cues
Chair: Joachim Scholderer, MAPP, Business and Social Sciences, Aarhus University
A psychometric model of assimilation and contrast
Joachim Scholderer & Bjarne T. Sørensen, MAPP, Business and Social Sciences, Aarhus University
Do taste expectations mediate the impact of quality cues on consumers’ choice of chicken? Livia Marian, John Thøgersen & Athanasios Krystallis, MAPP, Business and Social Sciences, Aarhus University
Role of hedonic, externality and feasibility attributes in consumer demand for organic and local produce – the case of honey and apples Jørgen Dejgård Jensen, Institute of Food and Resource Economics, University of Copenhagen & Morten Raun Mørkbak, Department of Business and Economics, University of Southern Denmark
12.10-13.00
Lunch
13.00-14.00 Session 3: Information for consumers
Chair: Athanasios Krystallis, MAPP, Business and Social Sciences, Aarhus University
Signaling taste versus nutrition factors in food advertising
Michael Basil, University of Lethbridge, Canada
Searching for informational food attributes – How much and what type of information is needed during pre-purchase information search?
Krisztina Dörnyei & András Bauer, Corvinus University of Budapest, Hungary
14.00-14.20
Coffee break
14.20-15.50
Session 4: Names and labels as quality cues
Chair: Klaus G. Grunert, MAPP, Business and Social Sciences, Aarhus University
Are sensory and labeling attributes able to segment Italian organic consumers? Daniele Asioli, Maurizio Canavari, Erika Pignatti & Rungsaran Wongprawmas, Alma Mater Studiorum University of Bologna, Italy
One product’s blessing is another product’s curse – Spillover effects between certified and non-certified products of the same brand – Review
Ulya Haenraets, Vanessa Haselhoff & Hartmut Holzmüller, TU Dortmund, Germany
Consumers’ acceptance of name-product combinations Ditte Green-Petersen, DTU Food, Technical University of Denmark, Viktor Smith, Center for Language, Cognition and Mentality, Copenhagen Business School, Peter Møgelvang-Hansen, Department of Law, Copenhagen Business School, Rune Haubo Bojesen Christensen, DTU Informatics, Technical University of Denmark, Françoise Qvistgaarde & Grethe Hyldig, DTU Food, Technical University of Denmark
15.50-16.15 Wrap up and discussion
Klaus G. Grunert, MAPP, Business and Social Sciences, Aarhus University
Fee, registration and practical details
The fee is DKK 3000 and it includes accommodation and all meals.
To register, please send an e-mail to Merete Elmann at meer@asb.dk.
The deadline for registration and payment is 12 April 2012.
Please note that the workshop is limited to 30 participants.
Further information
mappcentre.au
If you have questions, please contact Merete Elmann, meer@asb.dk, or phone +45 8716 4928.
| The Hardware and Software Behind ELMAR Is Paid for with ÂÜÀòÉç¹ÙÍø Dues Please Support ELMAR by or renewing your membership |