PCOM's Primary Care Innovation Fund has selected for its first investment AristaMD, a digital health company focused on improving the specialty referral process.
A Baylor University consumer behavior expert shares four savings goals and offers a few tips to get in good financial shape in the coming year.
A study published in the December issue of Journal of Food Science found that waffles baked on steel plates at a high temperature for a short amount of time minimizes the likelihood egg waffle batter will stick to the plate.
A new study from researchers at Ithaca College and Cornell University used three small studies to answer several questions about supertasters and find out more about their brand identification ability, brand loyalty and if their abilities dissipate with learning.
Why do people accept some policies and reject others when the outcomes are the same? People tend to favor punishing people’s behavior when it runs afoul of an obligation or rule but oppose preferential treatment for those who did not break the rules.
A series of scientific reports from the Personal Genomics study reveal insights into patient perceptions and experiences with direct-to-consumer genetic testing
It's that time of year again: when festive ads command consumers to BUY! BUY! BUY! for their friends and family. But despite this holiday cheer, negative news marches on.
Andre Maciel, an assistant marketing professor at Nebraska, spent three years studying craft beer drinkers and how they train their taste buds to prefer craft beer over mass-market brands.
The Interdisciplinary Center for Network Science and Applications (iCeNSA) at Notre Dame is partnering with Condé Nast – a media company known for producing high-quality content for the world’s most influential audiences – to advance deep learning research on content consumption.
COLUMBUS, Ohio – Nothing ruins a potentially fun event like putting it on your calendar. In a series of studies, researchers found that scheduling a leisure activity like seeing a movie or taking a coffee break led people to anticipate less enjoyment and actually enjoy the event less than if the same activities were unplanned.
A researcher at Missouri University of Science and Technology wants to scrap the traditional electronic and paper survey approaches to gathering marketing and information systems data in favor of scanning your brainwaves.
Advertisers often use humor to grab customers' attention, but they should do so with caution, according to a recently published study in the Journal of Marketing Behavior.
New research from NYIT (New York Institute of Technology) details reasons why some people intentionally give bad gifts.
One year ago ProMedica opened a full-service grocery market in an area of Toledo that was labeled a food desert due to the lack of grocery stores and healthy food providers. Today leaders from ProMedica announced plans to expand its services beyond the grocery market to offer a variety of community programs including cooking and nutrition classes, health screenings, financial counseling and job training. According to philanthropist and business community leader Russell Ebeid, ProMedica is "writing a new chapter in the way healthcare systems collaborate with neighborhoods and communities to improve health."
Compensation in response to a data breach is most effective when it meets customers’ expectations for what is appropriate, according to a new study by information systems researchers at the University of Arkansas.
On Giving Tuesday, holiday donation campaigns launch into high gear, with various year-end appeals supporting a whole array of causes. But how do people decide where to donate their money? They know that they should give to the neediest cases, but new research from Washington University in St. Louis’s Olin Business School shows the donation decision often comes down to something called a “charity beauty premium.
With our planet’s population estimated to reach more than 9 billion by 2050, the world faces many pressing food demands. In order to help food scientists and technologists meet these challenges, the Institute of Food Technologists (IFT) and the Canadian Institute of Food Science and Technology (CIFST) are excited to announce a new joint-membership program.
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