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Arnout Fischer

Associate Professor in Consumer Behaviour at Wageningen University & Research

Wageningen University & Research

Areas of expertise

  • - Consumer Studies
  • - Psychology
  • - Consumer behaviour
  • - Consumer surveys
  • - Emotions
  • - Nanotechnology
  • - Perception
  • - Research
  • - Social psychology
  • - Heuristics
  • - Innovation adoption

Major works

Courses and Programs taught by dr.ir. ARH (Arnout) Fischer

Publications by dr.ir. ARH (Arnout) Fischer

Attitudes and attitudinal ambivalence change towards nanotechnology applied to food production. Fischer, A. R. H. , van Dijk, H., de Jonge, J., Rowe, G., & Frewer, L. J. (2013). Public Understanding of Science, 22(7), 817-831

Consumer familiarity with foods and the perception of risks and benefits. Fischer, A.R.H. & Frewer, L.J. (2009). Food Quality and Preference, 20(8), 576 - 585

Projects by dr.ir. ARH (Arnout) Fischer

Digital Twins: Me, My Diet and I

MYPACK

Pride and Prejudice: Tackling chronic disease prevention through real-life monitoring and context-aware intervention design

Customisation of Insect Proteins

The limits of governmental regulation in food information law

Social links

About me

Dr. ir. ARH Fischer is an Associate Professor in Consumer Behaviour. His research focusses on consumer behaviour in relation to new technologies and innovative products in food. By using insights from attitude theories in social psychology he aims to understand how existing knowledge about (in)directly related products, emotions and cognitions contribute to attitudes towards innovations in food and agriculture.

General research topic: consumer behaviour in relation to new technologies and innovative products in food.

Theoretical approach: By using insights from attitude theories in social psychology he aims to understand how existing knowledge about (in)directly related products, emotions and cognitions contribute to attitudes towards innovations in food and agriculture.

Current research: Consumer response to new technologies in food and food production applied to topics like nanotechnology in food, the use of insect protein for human consumption, consumption of algae, cultured meat, personalisation of nutrition, high-tech agriculture, e-commerce and ubiquitous computing.