PUBLICATIONS, PRESENTATIONS AND MEDIA
about my work relating to food, health, and consumer behaviour
Media and presentations
Here is a selection of different news items:
The Leader – Barossa Valley ‘New heights for Molecular Gastronomy’ (19/10/2016)
Student project in Flinders News ‘Are meal replacements the best weight loss approach?’ (22/11/2013)
The Health Advocate – The official magazine of the Australian Healthcare & Hospitals Association ‘Maximising mealtimes’ (August 2012)
Selection of my favourite presentations:
Institute of Hospitality in Healthcare, 35th Annual National conference, Tasmania (October 2016). Oral presentation with Vitish Guddoy: ‘Molecular gastronomy from haute cuisine to aged care; a consumer oriented product development process of novel texture modified foods’, see program book page 15.
Creating a Healthy and Susainable Food System for Australia, National Forum, Canberra (November 2015). Oral presentation: ‘Understanding consumers to promote healthy and sustainable food behaviours’.
The Lantern Project Forum (August 2015). Oral presentation ‘Innovation and Inspiration from Sensory and Consumer Sciences: Improving Food Experiences”
I selected a book chapter and 5 academic papers from different topics below. For a full overview – please check Google Scholar.
Hoek, A. C., Malekpour, S., Raven, R., Court, E., & Byrne, E. (2021). Towards environmentally sustainable food systems: decision-making factors in sustainable food production and consumption. Sustainable Production and Consumption, 26, 610-626.
Rosewarne, E., Hoek, A. C., Sacks, G., Wolfenden, L., Wu, J., Reimers, J., … & Webster, J. (2020). A comprehensive overview and qualitative analysis of government-led nutrition policies in Australian institutions. BMC Public Health, 20(1), 1-15.
Boulet, M., Hoek, A. C., & Raven, R. (2020). Towards a multi-level framework of household food waste and consumer behaviour: Untangling spaghetti soup. Appetite, 104856.
Taylor, C., Hoek, A. C., Deltetto, I., Peacock, A., Sieburg, M., Hoang, D., … & Webster, J. (2021). The cost-effectiveness of government actions to reduce sodium intake through salt substitutes in Vietnam. Archives of Public Health, 79(1), 1-13.
Chapter 9. Food consumption: food, people, and contexts. By Annet Hoek, Tony Worsley and Gabrielle O’Kane. In: Lawrence, M., & Friel, S. (Eds.) (2019). Healthy and sustainable food systems. Routledge.
Hoek, A. C., Pearson, D., James, S. W., Lawrence, M. A., & Friel, S. (2017). Shrinking the food-print: A qualitative study into consumer perceptions, experiences and attitudes towards healthy and environmentally friendly food behaviours. Appetite, 108, 117-131.