Prof. Dr. Stephan Meyerding

Fakultät Gesundheit
Professor für Betriebswirtschaftslehre

Ulmenliet 20 ,
21033 Hamburg
Ulmenliet 20 ,
21033 Hamburg

Room N5.29

+49 40 219 04-3140
stephan.meyerding (at) haw-hamburg (dot) de
Response time:
Nach Vereinbarung

Programm ISGF Interdisziplinäre Sozial- und Gesundheitsforschung
Doktorandenbetreuer

+49 40 219 04-3140
stephan.meyerding (at) haw-hamburg (dot) de
Response time:
Nach Vereinbarung

Teaching / Activities

................................................................................................................................................................................................

Focus areas / Expertise

................................................................................................................................................................................................

Brief biography

................................................................................................................................................................................................

Degree theses supervised

................................................................................................................................................................................................

Publications

................................................................................................................................................................................................

Eine vollständige Publikationsliste findet sich auf Research Gate www.researchgate.net/profile/Stephan_Meyerding

Wichtige Publikationen (Auswahl):

Meyerding, S.G.H.; He, X.; Bauer, A. (2024). Neuronal correlates of basic taste perception and hedonic evaluation using functional Near-Infrared Spectroscopy (fNIRS). Applied Food Research, 4(2), 100477. DOI: 10.1016/j.afres.2024.100477

Meyerding, S.G.H.; Marpert, J.D. (2023). Modern pied pipers: Child social media influencers and junk food on YouTube: A study from Germany, Appetite, 181(2), 106382. DOI: 10.1016/j.appet.2022.106382

Meyerding, S.G.H.; Mehlhose, C.M. (2020). Can neuromarketing add value to the traditional marketing research? An exemplary experiment with functional near-infrared spectroscopy (fNIRS), Journal of Business Research, 107(1), 172-185. DOI: 10.1016/j.jbusres.2018.10.052

Meyerding, S.G.H.; Spiwoks, E.; Rombach, M.; Lehberger, M. (2019). Not only speed matters – Crisis response in the hypothetical case of a transport accident involving genetically modified crops, Food Policy, 85(2019), 55-63. DOI: 10.1016/j.foodpol.2019.04.006

Meyerding, S.G.H.; Trajer, N.; Lehberger, M. (2019). What is local food? The case of consumer preferences for local food labeling of tomatoes in Germany, Journal of Cleaner Production, 207(2019), 30-43. DOI: 10.1016/j.jclepro.2018.09.224

Meyerding, S.G.H.; Schaffmann, A.-L.; Lehberger, M. (2019). Consumer preferences for different designs of carbon footprint labelling on tomatoes in Germany — Does design matter?, Sustainability, 11(6), 1587-1617. DOI: 10.3390/su11061587

Meyerding, S.G.H.; Bauchrowitz, A.; Lehberger, M. (2019). Consumer preferences for beer attributes in Germany: A conjoint and latent class approach, Journal of Retailing and Consumer Services, 47(2019), 229-240. DOI: 10.1016/j.jretconser.2018.12.001

Meyerding, S.G.H.; Merz, N. (2018). Consumer preferences for organic labels in Germany using the example of apples – Combining choice-based conjoint analysis and eye-tracking measurements, Journal of Cleaner Production, 181(2018), 772-783. DOI: 10.1016/j.jclepro.2018.01.235

Meyerding, S.G.H.; Gentz, M.; Altmann, B.; Meier-Dinkel, L. (2018). Beef quality labels: A combination of sensory acceptance test, stated willingness to pay, and choice-based conjoint analysis, Appetite, 127(2018), 324-333. DOI: 10.1016/j.appet.2018.05.008

Meyerding, S.G.H.; Kürzdörfer, A.; Gassler, B. (2018). Consumer preferences for superfood ingredients – The case of bread in Germany, Sustainability, 10(12), 4667-4687. DOI: 10.3390/su10124667

Meyerding, S.G.H. (2016). Consumer preferences for food labels on tomatoes in Germany – A comparison of a quasi-experiment and two stated preference approaches. Appetite, 103(13), 105-112. DOI: 10.1016/j.appet.2016.03.025

Meyerding, S.H.G. (2015). Job characteristics and job satisfaction: A test of Warr’s vitamin model in German horticulture, The Psychologist-Manager Journal, 18(2), 86-107. DOI: 10.1037/mgr0000029

Additional information

................................................................................................................................................................................................