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Social Sciences and Humanities

D-Index
42
Citations
9105
World Ranking
4674
National Ranking
38

Overview

Joachim Scholderer is affiliated with the Norwegian University of Life Sciences in Norway. Their research primarily falls within the Agricultural and Biological Sciences, with a significant focus on Food Science. Subfields of study include Sociology and Political Science, Pollution, Strategy and Management, and Plant Science.

The main topics addressed in Scholderer's work cover Food Safety and Hygiene, Energy and Environment Impacts, Risk Perception and Management, Food Waste Reduction and Sustainability, Hybrid Renewable Energy Systems, Environmental Education and Sustainability, and Organic Food and Agriculture.

Scholderer's recent papers demonstrate a focus on diverse issues related to food safety, sustainability, and network effects in destination development:

  • Conflicting Issues of Sustainable Consumption and Food Safety: Risky Consumer Behaviors in Reducing Food Waste and Plastic Packaging (2022), published in Foods
  • Effects of network relations on destination development and business results (2021), published in Tourism Management
  • Situated Food Safety Risk and the Influence of Social Norms (2020), published in Risk Analysis
  • Realising the transition to bioenergy: Integrating entrepreneurial business models into the biogas socio-technical system in Uganda (2021), published in Journal of Cleaner Production
  • A trans disciplinary and multi actor approach to develop high impact food safety messages to consumers: Time for a revision of the WHO - Five keys to safer food? (2023), published in Trends in Food Science & Technology

Frequent co-authors include:

  • Gyula Kasza
  • Tekla Izsó
  • Solveig Langsrud
  • Nina Veflen Olsen
  • Eszter Csenki

Scholderer's publications often appear in the following venues:

  • Zenodo (CERN European Organization for Nuclear Research)
  • Journal of Cleaner Production
  • Trends in Food Science & Technology
  • Harvard Dataverse
  • Foods

Best Publications

  • Communicating about the Risks and Benefits of Genetically Modified Foods: The Mediating Role of Trust

    Lynn J. Frewer;Joachim Scholderer;Lone Bredahl

  • Societal aspects of genetically modified foods.

    L.J. Frewer;J. Lassen;B. Kettlitz;J. Scholderer

  • Why consumers behave as they do with respect to food safety and risk information.

    Wim Verbeke;Lynn J. Frewer;Joachim Scholderer;Hubert F. De Brabander

  • Consumer acceptance of functional foods: issues for the future

    Lynn Frewer;Joachim Scholderer;Nigel Lambert

  • Closing the gap between values and behavior—a means–end theory of lifestyle

    Karen Brunsø;Joachim Scholderer;Klaus G. Grunert

  • Functional foods in Europe: consumer research, market experiences and regulatory aspects

    Tino Bech-Larsen;Joachim Scholderer

  • Consumer appeal of nutrition and health claims in three existing product concepts

    Wim Verbeke;Joachim Scholderer;Liisa Lähteenmäki

  • The Biotechnology Communication Paradox: Experimental Evidence and the Need for a New Strategy

    Joachim Scholderer;Lynn J. Frewer

  • Health-related beliefs and consumer knowledge as determinants of fish consumption.

    Zuzanna Pieniak;Wim Verbeke;J Scholderer

  • Cross-cultural validity of the food-related lifestyles instrument (FRL) within Western Europe

    Joachim Scholderer;Karen Brunsø;Lone Bredahl;Klaus G. Grunert

  • Exploring the relationship between convenience and fish consumption: a cross-cultural study.

    Svein Ottar Olsen;Joachim Scholderer;Karen Brunsø;Wim Verbeke

  • Perceived barriers to consumption of fish among Norwegian women.

    Torbjørn Trondsen;Joachim Scholderer;Eiliv Lund;Anne E Eggen

  • Consumers, food and convenience: The long way from resource constraints to actual consumption patterns

    Joachim Scholderer;Klaus G. Grunert

  • European consumers’ use of and trust in information sources about fish

    Zuzanna Pieniak;Wim Verbeke;Joachim Scholderer;Karen Brunsø

  • Four questions on European consumers’ attitudes toward the use of genetic modification in food production

    Klaus G. Grunert;Lone Bredahl;Joachim Scholderer

  • Testing relationships between values and food-related lifestyle: results from two European countries.

    Karen Brunsø;Joachim Scholderer;Klaus G. Grunert

  • Consumer perception of the quality of beef resulting from various fattening regimes

    Karen Brunsø;Lone Bredahl;Klaus G. Grunert;Joachim Scholderer

  • Impact of consumers' health beliefs, health involvement and risk perception on fish consumption: A study in five European countries

    Zuzanna Pieniak;Wim Verbeke;Joachim Scholderer;Karen Brunsø

  • Use of consumer insight in the new product development process in the meat sector

    Klaus Grunert Grunert;Wim Verbeke;Jens O Kugler;Faiza Saeed

  • User-oriented innovation in the food sector: Relevant streams of research and an agenda for future work

    Klaus G. Grunert;Birger Boutrup Jensen;Anne-Mette Sonne;Karen Brunsø

Frequent Co-Authors

Wim Verbeke
Wim Verbeke Ghent University
Svein Ottar Olsen
Svein Ottar Olsen University of Tromsø - The Arctic University of Norway
Lynn J. Frewer
Lynn J. Frewer Newcastle University
Liisa Lähteenmäki
Liisa Lähteenmäki Aarhus University
Arnout R. H. Fischer
Arnout R. H. Fischer Wageningen University & Research
Colin D. Brown
Colin D. Brown University of York
Theo C.M. Brock
Theo C.M. Brock Wageningen University & Research
Keith R. Solomon
Keith R. Solomon University of Guelph
Paul J. Van den Brink
Paul J. Van den Brink Wageningen University & Research

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