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Article on a new priming technique with odors

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

Research Assistant (20-70%) The Power of Humor: Prof. Andrea Samson’s Inaugural Lecture Invitation to Professor Andrea Samson’s inaugural lecture LIFT: New research centre strengthens innovative teaching and learning research The Hidden Power of Smells and Tastes on Our Behaviour