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Sara R. Jaeger

Professor

Aarhus University

Denmark

Research Interests

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Professors in Food Science

Articles (30)

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Collaborators (13)

Davide Giacalone

University of Southern Denmark

DENMARK

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Alissa Nolden

Associate Professor

University of Massachusetts Amherst

UNITED STATES

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Thomas Lund

Københavns Universitet

DENMARK

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Patricia Puerta

Instituto de Agroquímica y Tecnología de Alimentos

SPAIN

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Arthur Hjorth

Aarhus University

DENMARK

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sinne smed

Associate professor

Københavns Universitet

DENMARK

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Joanne Hort

NEW ZEALAND

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Tobias Otterbring

University of Agder

NORWAY

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Sok Leang Chheang

The New Zealand Institute for Plant & Food Research Limited

NEW ZEALAND

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John Prescott

Conjoint Professor

Newcastle University

AUSTRALIA

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Meike Janssen

Associate Professor

Copenhagen Business School

DENMARK

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Alice Pizzo

Assistant Professor

Copenhagen Business School

DENMARK

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Sisse Fagt

Technical University of Denmark

DENMARK

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Sara R. Jaeger

Research Interests

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Articles (30)

Underrepresented populations in consumer research: An agenda for opening opportunities and closing challenges without hitting the PLATEAU

Product Expectations and the Importance Associated With Various Reasons to Eat Plant‐Based Food Alternatives: A Consumer Study With Cream Cheese

A consumer segmentation study for honey: Mānuka and other mono-floral honey with indigenous provenance

Controlled atmosphere storage of apples: An online study of consumer attitudes and willingness to eat

Situational appropriateness in food consumer research

The shift to plant-rich diets in Denmark: a discussion on what we know, do not know, and what comes next

Omnivores, Flexitarians, Vegetarians, and Vegans Attach Different Importance to Eleven Motives for Daily Food Choice Decisions: Findings from 5111 UK Adults

Introduction to Section 1

CATA-optimize-to-ideal (CATA-OI)

The ErrVarNorm (EVN) index in Case 1 Best–Worst Scaling

Proportional Odds Model (POM) for Analyzing Rate‐All‐That‐Apply (RATA) Data: Detecting Sample Effects

Cluster trimming

Applications of the ErrVarNorm index in case 1 best-worst scaling and data quality insights

New Zealanders’ Sentiments and Attitudes Towards a “Beyond Organic” Food Production System

Protein in context: Exploring the content and context of meat-free and meat-based eating occasions among UK adults

Food Neophobia

Text Highlighting Method

Sensory and consumer science

Product names and descriptions matter for consumer perceptions of plant-based alternatives to meat and fish

How do omnivore consumers perceive plant-based alternatives to yoghurt, cheese, eggs and salmon? Comparison with animal-based counterparts and consideration of the effect of nutrition and ingredient information

How do Spanish consumers perceive different lettuce cultivation systems? Insights from explicit and implicit methods

Vertical farming (plant factory with artificial lighting) and its produce

Factors affecting data quality of online questionnaires with consumers in sensory and consumer research

Sensory characteristics of plant-based milk alternatives

Plant-Based Alternatives Need Not Be Inferior: Findings from a Sensory and Consumer Research Case Study with Cream Cheese

Beyond plant-based alternatives to milk and meat: Product and individual variables influence purchase intention for plant-based yoghurt and eggs

Exploration of individual factors influencing self‐reported household food waste in Australia

Reduction in household food waste through an information strategy: Findings from consumers in Australia

Dimensions of food-related wellbeing and their relative importance among New Zealand consumers: A quasi-replication and extension approach

Buying vertically farmed produce: Comparison of people with lower and higher stated purchase likelihood

Collaborators (13)

Davide Giacalone

Alissa Nolden

Thomas Lund

Patricia Puerta

Arthur Hjorth

sinne smed

Joanne Hort

Tobias Otterbring

Sok Leang Chheang

John Prescott

Meike Janssen

Alice Pizzo

Sisse Fagt

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