Universität Wien

200221 SE Scientific Reading (2023W)

6.00 ECTS (2.00 SWS), SPL 20 - Psychologie
Continuous assessment of course work
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. 25 participants
Language: German

Lecturers

Classes (iCal) - next class is marked with N

  • Thursday 05.10. 13:15 - 14:45 Hörsaal F Psychologie, Liebiggasse 5 1. Stock
  • Thursday 12.10. 13:15 - 14:45 Hörsaal F Psychologie, Liebiggasse 5 1. Stock
  • Thursday 19.10. 13:15 - 14:45 Hörsaal F Psychologie, Liebiggasse 5 1. Stock
  • Thursday 09.11. 13:15 - 14:45 Hörsaal F Psychologie, Liebiggasse 5 1. Stock
  • Thursday 16.11. 13:15 - 14:45 Hörsaal F Psychologie, Liebiggasse 5 1. Stock
  • Thursday 23.11. 13:15 - 14:45 Hörsaal F Psychologie, Liebiggasse 5 1. Stock
  • Thursday 30.11. 13:15 - 14:45 Hörsaal F Psychologie, Liebiggasse 5 1. Stock
  • Thursday 07.12. 13:15 - 14:45 Hörsaal F Psychologie, Liebiggasse 5 1. Stock
  • Thursday 14.12. 13:15 - 14:45 Hörsaal F Psychologie, Liebiggasse 5 1. Stock
  • Thursday 11.01. 13:15 - 14:45 Hörsaal F Psychologie, Liebiggasse 5 1. Stock
  • Thursday 18.01. 13:15 - 14:45 Hörsaal F Psychologie, Liebiggasse 5 1. Stock
  • Thursday 25.01. 13:15 - 14:45 Hörsaal F Psychologie, Liebiggasse 5 1. Stock

Information

Aims, contents and method of the course

The goal of this course is to develop a concept for an empirical bachelor thesis. Topics for the bachelor thesis are drawn from the research areas of the Research Group for Social Psychology and Consumer Behavior (https://soko-psy.univie.ac.at/). Topics include beliefs and choices in the context of nutrition, digital maturity, and non-zero-sum beliefs in the context of consumption reduction. Literature examples for each area are listed below.

In the course, students will (1) actively engage with a specific research topic and acquire the literature on that topic, (2) develop an applied research question and formulate hypotheses, (3) operationalize the research question and hypotheses, (4) plan a study in small groups, and (5) write it up as a concept.

Assessment and permitted materials

Compulsory attendance during the course, participation in group and individual presentations, preparation of a written concept, and giving feedback on the concept of others.

Minimum requirements and assessment criteria

Compulsory attendance (max. 2 units can be missed), written final concept.

Examination topics

Collaboration and smaller work assignments: 20%.
Presentation (group grade): 20%
Written concept (individual grade): 60%

Reading list

Davidai, S., Tepper, S.J. The psychology of zero-sum beliefs. Nat Rev Psychol 2, 472–482 (2023). https://doi.org/10.1038/s44159-023-00194-9
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, 31(4), 684–705. https://doi.org/10.1002/jcpy.1222
Kunz, S., Haasova, S., Pivecka, N., Schmidt, J., & Florack, A. (2023). Food Is All Around: How Contexts Create Misbeliefs About the Health–Taste Relationship. Psychological Science, 1–13. https://doi.org/10.1177/09567976231158288
Laaber, F., Florack, A., Koch, T., & Hubert, M. (2023). Digital maturity: Development and validation of the Digital Maturity Inventory (DIMI). Computers in Human Behavior, 143, 107709. https://doi.org/10.1016/j.chb.2023.107709

Association in the course directory

Last modified: We 20.09.2023 14:28