MPhil, MSc, BSc
Excessive consumption of processed and red meat is associated with a number of non-communicable chronic diseases and the lifecycle of animal sourced food more generally is increasingly recognized to pose a threat to the environment. As part of my doctoral research I will develop exploratory behavioural interventions to reduce meat intake among people who report an excessive consumption thereof. These strategies will be designed to feature the involvement of one of UK’s largest food retailers. I will also test the feasibility, acceptability, and effectiveness of these interventions as part of small trials, which I will conduct in collaboration with the same food retailer.
I have a general interest in developing interventions that aim at engaging the automatic determinants of human’s behaviour by restructuring the environment within which people make choices affecting their health. I am also interest in researching how the private sector can be engaged to promote public health.
I hold an Mphil in Public Health from the University of Cambridge and an MSc in Health Psychology from the University of St Andrews. As an undergraduate I trained in Psychology at the Goethe-University of Frankfurt, in Germany. I also worked as a visiting research assistant in the Departments of Social and Organisational Psychology at the London Scool of Economics (LSE) and the University of Exeter.
Hartmann-Boyce J. et al, (2018), American Journal of Clinical Nutrition, 107, 1004 - 1016