Article on a new priming technique with odors
Géraldine Coppin and her colleagues wrote an article on a new priming technique to measure feelings elicited by odors. This article has been published in the journal Food Quality and Preference and can be read here: article link
More news
[Students] Technical tips to prepare for an online exam
Read more
[Etudiants] Quelques gestes pour participer activement à un cours à distance
UniDistance Suisse Read more
Participez au Swiss Moot Court pour UniDistance Suisse
Read more
