Géraldine Coppin

GĂ©raldine 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 Ă  un cours Ă  distance

UniDistance Suisse Read more

Participez au Swiss Moot Court pour UniDistance Suisse

Read more

Le Nouvelliste organise le Rendez-vous de la Formation avec le soutien d’UniDistance Suisse

UniDistance Suisse Read more

Postdoctorant-e en histoire

History Read more