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.
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., Friel, S. Accepted for publication in Food Quality and Preference. Healthy and environmentally sustainable food choices: consumer responses to point-of-purchase actions.
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.
Ristic, R., Johnson, T. E., Meiselman, H. L., Hoek, A. C., Bastian, S. E. (2016). . Food Quality and Preference, 49, 161-167.
Elzerman, J. E., Hoek, A. C., van Boekel, M. J., Luning, P. A. (2015). Food Quality and Preference, 42, 56-65.
Hoek, A. C., Elzerman, J. E., Hageman, R., Kok, F. J., Luning, P. A., de Graaf, C. (2013). Are meat substitutes liked better over time? A repeated in-home use test with meat substitutes or meat in meals. Food Quality and Preference, 28, 253-263.