معرفی
Yang Yang is an Associate Professor at the Johnson Shoyama Graduate School of Public Policy, University of Saskatchewan, specializing in consumer behavior and food policy research. Her work examines how cultural values and communication strategies influence public acceptance of novel food technologies and Arctic food systems.
Her academic credentials include:
- PhD in Agricultural Economics, University of Saskatchewan
- M.Sc. in Finance, Umeå University, Sweden
- M.Sc. in Economics, Dalarna University, Sweden
- B.Sc. in Economics, Tianjin University of Finance and Economics, China
Yang's research program investigates consumer and farmer decision-making through experimental economics methodologies. She employs discrete choice experiments to analyze how narratives, cultural worldviews, and information framing affect responses to food technologies like gene editing and nanotechnology. Her work bridges agricultural economics with behavioral science, emphasizing heterogeneous consumer responses and the role of storytelling in science communication. This research has direct applications for food policy design, marketing strategies, and sustainable food system development.
Analysis of her 2018-2020 publications reveals an evolving focus from technical assessments of consumer acceptance toward understanding communication mechanisms. Early work examined nanotechnology and biotechnology acceptance, while recent studies emphasize narrative framing effects and cultural value influences. A consistent thread is the investigation of Arctic food systems, where she explores certification impacts and indigenous knowledge integration.
She received the Richardson-Applebaum Scholarship for Best PhD Dissertation (2018) and has secured research funding through collaborations with:
- Agriculture and Agri-Food Canada
- Arctic Council Northern Foods
Yang actively mentors graduate students and teaches courses in resource economics and statistics. She is currently accepting MPP and PhD students for 2026 in food policy, experimental economics, and science communication. Her collaborative work with Drs. Jill Hobbs and David Natcher forms a core research team addressing socio-economic dimensions of food innovation, particularly in northern and indigenous contexts.
