Géraldine Coppin

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

Expert in research management for the Research Support Office (80–100%)

UniDistance Suisse Read more

Professor in Learning Technologies & Distance Education (100%, open rank)

Read more

Rector

UniDistance Suisse Read more