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

“Everyone tends to be conspiratorial”

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‘Human beings find it difficult to break their habits’

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18th Conference of the Swiss Society of Psychology in Crans-Montana: “A Successful Showcase for the Faculty of Psychology at UniDistance Suisse”

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What do implicit attitudes toward meat and plant-based alternatives really reveal?

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First doctoral student at UniDistance Suisse - Title awarded by UNIGE

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