Episode 6: How Many Slaves Work for You?
We can all take action to help curb modern slavery. Find out the dos and don’ts when it comes to shrinking your slavery footprint in the latest episode of ‘What Happens Next?’.
Mmmmm ... chocolate
A collaboration with Darrell Lea has broken the mould in the chocolate block market by modernising classic flavours.
When love lies bleeding
The gruesome origins of Valentine's Day are a far cry from today's rampant commercialism that's now facing a growing backlash.
The temptation of Christmas
Nostalgia plays a leading role in determining what – and how much – we eat over the festive season.
Mind over maggot
Anyone for rotten shark? Fried tarantula? When it comes to food choices, one person's disgusting is another's delicacy.
When it comes to the crunch
When Carolyn Creswell bought a small muesli company, it was hardly the textbook stuff of first-year student life.
Food for thought
Understanding how our brain responds to good and bad food choices could help combat the world's obesity epidemic.
Lessons at the global checkout
Planograms, 3D printers, eye tracking – all research features of Monash University’s Food Innovation Centre
Lead Industrial Designer, Monash Food Innovation Centre
CEO, Monash Food innovation Centre
Professor (Research), Turner Institute For the Brain and Mental Health
Senior Lecturer, Department of Marketing
Hean Tat Keh
Professor, Department of Marketing
PhD Candidate, Criminology, School of Social Sciences
Postdoctoral Research Fellow, Turner Institute for Brain and Mental Health
Director, Food & Agriculture Innovation
Managing Director, Australian Consumer and Retail Studies, Monash Business School
Associate Professor, Physiology Biomedicine Discovery Institute
Director, Bachelor of Global Studies