Marketing Assistant Professor Lei Huang is co-author of the article, "The Impacts of Package Color and the Nutrition Content Labels on the Perception of Food Healthiness and Purchase Intention," that will be published in the 2015 issue of the Journal of Food Product Marketing, an academic journal.
Dr. Huang and co-author Dr. Ji Lu from Dalhousie University discuss how the choice of color in food packaging, along with the nutrition content labeling, can influence the consumer's view of food healthiness and purchase. The article also proposes the managerial implications of the results for packaging and advertising professionals with the consideration to the differences between hedonic and utilitarian food consumption.
The publication, which provides timely, practical articles that informs food marketers, includes refereed research studies as well as opinions, guidelines and speeches by practitioners that contribute to the better practice and understanding of food marketing.
Huang teaches market management and marketing research in the Department of Business Administration in the School of Business.
