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
Interview with Prof Andrea Samson in the Tages-Anzeiger: Why Laughter Makes Us Happy
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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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