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Throw another cricket on the barbie? Australian consumers’ awareness and acceptance of insects as food, with Associate Professor Kerry Wilkinson

For the Food Values Research Group’s May seminar, we are pleased to welcome Associate Professor Kerry Wilkinson. Throw another cricket on the barbie? Australian consumers’ awareness and acceptance of insects as food Associate Professor Kerry Wilkinson, School of Agriculture, Food and Wine, Faculty of Sciences, University of Adelaide Insects have long been consumed as part of the […]

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A ‘Labour of Love’: The politics and pleasures of niche food production, A seminar with Dr Michelle Phillipov

For the Food Values Research Group’s April seminar, we are pleased to welcome Dr Michelle Phillipov. A ‘Labour of Love’: The politics and pleasures of niche food production Dr Michelle Phillipov, School of Humanities, University of Adelaide Popular food media encourages us to “connect” with the sources—and producers—of our food in order to resist the alienation and […]

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Australian Meat Consumers’ Understandings of Farm Animal Welfare: A Seminar with Emily Buddle

For the Food Values Research Group’s second seminar of 2018, we are pleased to welcome our own Emily Buddle! Australian Meat Consumers’ Understandings of Farm Animal Welfare Ms Emily Buddle, PhD Candidate, Food Values Research Group, School of Humanities, University of Adelaide In developed Western societies, raising animals for meat has come under significant public scrutiny in […]

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Why do people keep backyard chooks? A new project in the Food Values Research Group

The Food Values Research Group are currently seeking participants in a new project which aims to understand why people keep chickens, and document related attitudes to, and associated values with having chickens as part of their lives in urban and peri-urban home settings. The welfare of chickens in commercial egg and meat production has been an increasing concern […]

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Researching Values and Meat Consumption: A Seminar with Emily Buddle and Yvette Wijnandts

For the Food Values Research Group’s September seminar, we present a double header featuring the work of two of our advanced postgraduate students. Each talk takes a very different approach to studying values around meat consumption. Where are the women? Intersectionality as a tool to make peace with my inner feminist when talking about meat, […]

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Does Nutrition Science (Mis)Inform Our Diets?

We are constantly receiving information on nutrition and food from scientists, government, media, marketers, and our friends and family. But still many of us make poor dietary decisions and fall for diet trends like Paleo, gluten free or superfoods. Does this onslaught of nutrition information (mis)inform our dietary practices? Food Values researcher Dr Jessica Loyer explored […]

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Animal Welfare and “Food Citizenship”

Food Values Research Group convener Professor Rachel Ankeny recently presented a keynote address on animal welfare and consumer attitudes at the Animal Intersections conference (3-5 July) at the University of Adelaide. Her keynote address, “Exploring the Intersections of Consumer and Citizen Attitudes toward Animal Welfare,” discussed the notion of “food citizenship” as a valuable approach to public […]

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Food Values Seminar with Prof Rachel Ankeny and Dr Heather Bray, April 19, 2017

For the second Food Values Research Group Seminar of 2017, we are pleased to present two talks from the leaders of our research group: Designer babies, human-pig chimeras, and mosquitos: How gene editing is being made public in Australia Dr Heather Bray, Senior Research Fellow, School of Humanities, University of Adelaide Gene editing is a term […]

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Selective Eating and (Dis)Trust in Food: A Seminar with Claude Fischler

For the first Food Values Research Group Seminar of 2017, we are pleased to present: Selective Eating and (Dis)Trust in Food Professor Claude Fischler, Senior Investigator, Centre National de la Recherche Scientifique Claude Fischler is a French social scientist (sociology, anthropology) senior investigator with CNRS, the French National Science Center and a former director of the […]

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Perceptions of genetically modified food are informed by more than just science

This article originally appeared in The Conversation and describes work featured in a paper entitled “Not just about “the science”: science education and attitudes to genetically modified foods among women in Australia” that was recently published online by New Genetics and Society http://dx.doi.org/10.1080/14636778.2017.1287561. We also prepared a short You Tube video summary. Perceptions of genetically modified […]

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