Rate My Professor Tamara Bucher

Dr. Bucher's research specializations include food labelling, health perception, nudging consumers toward healthier choices, nutrient profiling, nutrition education, snacking, wine and health, consumer behaviour and perception, low-alcohol wine, sustainable consumption, digital environments influencing food choices, and creating sustainable food futures. She has led or contributed to 38 grants totaling $7,139,544, supporting projects such as the impact of nature imagery on healthy food choices, blockchain technology for wine provenance and consumer trust, development of educational tools for health professionals, and evaluations of vegetable consumption programs. Notable publications comprise 'Nudging consumers towards healthier choices: a systematic review of positional influences on food choice' (2016, British Journal of Nutrition), 'Vegetable variety: an effective strategy to increase vegetable choice in children' (2014), 'Nudging product choices: The effect of position change on snack bar choice' (2015), 'The international food unit: A new measurement aid that can improve portion size estimation' (2017), 'What is a nutritious snack? Level of processing and macronutrient content influences young adults' perceptions' (2017), and 'Consumer perception and behaviour related to low-alcohol wine: Do people overcompensate?' (2020). She received the Nutrition Society Paper of the Month award in November 2013. As Academic Convenor of the University’s Doctoral Training Centre in Food and Agribusiness and Deputy Director of the Newcastle Wine Studies Network, she fosters industry collaborations with higher degree research students to address real-world challenges in food environments and sustainable nutrition.