معرفی
Christine Yung Hung is a Professor at Ghent University specializing in consumer behavior, food science, and nutrition. Her research focuses on understanding consumer decision-making processes related to food choices, sustainability, and health claims. She has established herself as a leading researcher through extensive collaborations, particularly with Wim Verbeke, with whom she has co-authored 31 publications.
Her research interests span multiple critical areas in food science, including consumer acceptance of novel food products such as cultured meat and microalgae proteins, food labeling effectiveness (Nutri-score, Eco-score), meat consumption patterns across different demographics, and sustainable food systems. She employs sophisticated methodologies including choice experiments, consumer segmentation, and cross-cultural comparisons to understand the complex factors influencing food choices.
Her recent publications demonstrate a strong focus on sustainable protein sources, with numerous studies on consumer acceptance of alternative proteins including cultured meat and microalgae proteins. She has also conducted significant research on food labeling systems and their impact on consumer behavior, particularly examining the effectiveness of the Eco-score and Nutri-score systems in Belgium.
Professor Hung has supervised PhD students, including Hélène Van der Stricht whose thesis was promoted in 2024. Her work spans multiple continents with studies conducted in Belgium, Chile, China, and Vietnam, demonstrating her international research perspective.
She is actively involved in cutting-edge research addressing critical food system challenges, with recent publications extending into 2025, indicating her continued productivity and relevance in the field of food consumer science.
