Research

Our research looks broadly at the values people use to choose what food and beverages they buy and consume. Some of our projects require participation from the general public.

Current projects

  • Media messages about sustainable seafood: How do media influences affect consumer attitudes?

    This research project is investigating media messages about sustainable seafood - which messages receive greatest share of media ‘voice’, how consumers respond to them, and how those involved in producing and circulating them understand and communicate key issues. The research is focused on messages about Australian produced seafood and the Australian domestic seafood industry, and seeks to understand which messages are most successful and which have the greatest impact on consumer perceptions about the sustainability of Australian seafood. This project is being conducted by Dr Michelle Phillipov and Dr Emily Buddle from the Food Values Research Group, in collaboration with Dr Anna Farmery (University of Wollongong) and Associate Professor Fred Gale (University of Tasmania) and has been funded by the Fisheries Research and Development Corporation (project number 2017-131).

  • Getting to the Meat of the Matter: Social and Economic Issues in Animal Welfare in Australia's Livestock Industry

    Animal welfare in Australia’s livestock industries is an issue of increasing concern to both Australian consumers and meat and livestock producers. This project will provide an understanding of both the social and economic impacts of consumer views on animal welfare and help to foster more productive dialogue between consumers and producers. This project is funded through the Australian Research Council's Linkage Projects scheme.

  • Consumer perceptions, sensory appeal and nutritional value of edible insects: realising the potential of an emerging agricultural industry

    This project, led by A/Prof Kerry Wilkinson from the School of Agriculture, Food and Wine, will investigate consumers’ perceptions and attitudes towards a range of edible insects (for example crickets, mealworms, ants and cockroaches) and products containing insect-based ingredients (for example high protein flours and powders), along with their sensory properties and nutritional profiles. This project is funded by the University of Adelaide.

  • Making Plants Better, Making Australia Better? A History of Genetic Modification Science, Policy, and Community Attitudes in Australia

    An historical analysis of scientific developments, policymaking, and community attitudes about genetic modification over the last 40 years in Australia will show what Australia's role has been in this field, and how we as a society engage with scientific ideas, which is critical for future community involvement in science policymaking. This project is funded through the Australian Research Council's Discovery Project Scheme.