Universität Wien
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200121 SE Theory and Empirical Research (Work, Economy, and Society) 1 (2021W)

8.00 ECTS (4.00 SWS), SPL 20 - Psychologie
Continuous assessment of course work
MIXED
Moodle

Registration/Deregistration

Note: The time of your registration within the registration period has no effect on the allocation of places (no first come, first served).

Details

max. 20 participants
Language: English

Lecturers

Classes (iCal) - next class is marked with N

We plan to hold the course in physical presence. Should the situation change, the course will be held in an online format.

*** UPDATE 22.11.21 ***

Due to the lockdown, the course is moved to an online format, starting from November 25th 2021 at least until Christmas. Please check emails and u:find for updates.

*** UPDATE 06.01.22 ***

Due to the current situation, the course will remain in online format until the end of the semester.

  • Thursday 07.10. 13:15 - 16:30 Hörsaal C Psychologie, NIG 6.Stock A0618
  • Thursday 14.10. 13:15 - 16:30 Hörsaal C Psychologie, NIG 6.Stock A0618
  • Thursday 21.10. 13:15 - 16:30 Hörsaal C Psychologie, NIG 6.Stock A0618
  • Thursday 28.10. 13:15 - 16:30 Hörsaal C Psychologie, NIG 6.Stock A0618
  • Thursday 04.11. 13:15 - 16:30 Hörsaal C Psychologie, NIG 6.Stock A0618
  • Thursday 11.11. 13:15 - 16:30 Hörsaal C Psychologie, NIG 6.Stock A0618
  • Thursday 18.11. 13:15 - 16:30 Hörsaal C Psychologie, NIG 6.Stock A0618
  • Thursday 25.11. 13:15 - 16:30 Hörsaal C Psychologie, NIG 6.Stock A0618
  • Thursday 02.12. 13:15 - 16:30 Hörsaal C Psychologie, NIG 6.Stock A0618
  • Thursday 09.12. 13:15 - 16:30 Hörsaal C Psychologie, NIG 6.Stock A0618
  • Thursday 16.12. 13:15 - 16:30 Hörsaal C Psychologie, NIG 6.Stock A0618
  • Thursday 13.01. 13:15 - 16:30 Hörsaal C Psychologie, NIG 6.Stock A0618
  • Thursday 20.01. 13:15 - 16:30 Hörsaal C Psychologie, NIG 6.Stock A0618
  • Thursday 27.01. 13:15 - 16:30 Hörsaal C Psychologie, NIG 6.Stock A0618

Information

Aims, contents and method of the course

The course aims to provide master students with guidance for developing and improving their research skills in the field of Consumer Research, specifically food perception. Students will learn how to construct a theoretical background, define a research gap, raise key research questions and hypotheses, and design a study.

Ultimately, the course is structured to help students find their own research topic and build a strong research framework that can potentially develop into their master’s thesis.

Possible research topics include:

- The “unhealthy = tasty intuition”: Why do some people belief that unhealthy food is more tasty than healthy food? What are possible explanations for this belief and how might it be changed?
- Pseudocontingencies: Why do people sometimes think that two variables (like health and taste) are connected, although there is actually no connection between them?
- Why are healthy or more sustainable versions of popular food products (like veggie burgers, blended products) not liked by some consumers and what could be done to change that?
- How does people’s social class affect their eating behaviour and their attitudes toward food?

The course will be provided in English.

Assessment and permitted materials

Performance assessments include class participation and weekly assignments (25 %), an ethics application report (25 %), and the written research proposal (50 %).

Minimum requirements and assessment criteria

- Attendance (2 absences without notice are excused)
- Completion of weekly tasks
- Submission of a written research proposal
- Submission of an ethics application
- Final presentation of the research proposal

Examination topics

Abilities to find relevant literature, build a good argument using relevant theoretical backgrounds, develop a valid research question and hypotheses, and design an appropriate study to test the proposed hypotheses will be examined.

Reading list

Key research papers corresponding to each topic will be provided in the seminar. Students will search for literature relevant to their respective topic. Selection of key papers:

Raghunathan, R., Naylor, R. W., & Hoyer, W. D. (2006). The unhealthy = tasty intuition and its effects on taste inferences, enjoyment, and choice of food products. Journal of Marketing, 70, 170–184. https://doi.org/10.1509/jmkg.70.4.170

Kutzner, F., & Fiedler, K. (2017). Stereotypes as pseudocontingencies. European Review of Social Psychology, 28(1), 1–49. https://doi.org/10.1080/10463283.2016.1260238

Florack, A., Koch, T., Haasova, S., Kunz, S., & Alves, H. (2021). The differentiation principle: Why consumers often neglect positive attributes of novel food products. Journal of Consumer Psychology. https://doi.org/10.1002/jcpy.1222

Association in the course directory

Last modified: Th 06.01.2022 10:26