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
Faculty Manager à 60%, pour une durée déterminée de 3 ans
Nula Frei in the «NZZ am Sonntag»: Who protects Switzerland’s federal autonomy?
Specialised Collaborator, Faculty Services (50%)
Corinna Martarelli on the TV programme «Quarks»: How boredom affects our perception of time
Invitation to Professor Tino Endres' Inaugural Lecture