Tanja Schneider is Associate Professor of Technology Studies at the School of Humanities and Social Sciences at the University of St. Gallen, and Research Affiliate at the Institute for Science, Innovation & Society (InSIS) at the University of Oxford. Her teaching and research are situated at the intersections of science and technology studies (STS), economic sociology, and critical food studies. She is first editor of Digital Food Activism (2018), a ground-breaking edited volume that investigates how digital media technologies are transforming food activism and consumers' engagements with food, eating, and food systems, which has contributed significantly to initiating a new subfield of food studies – digital food studies. Previous research centred on the production of knowledge about consumers in (neuro)market(ing) research from a science and technology studies perspective leading, for instance, to a co-edited special issue on ‘Neuroscience beyond the laboratory: Neuro knowledges, technologies and markets’ in the journal BioSocieties. Her research has been published in Science, Technology & Human Values; Science as Culture; The Sociological Review; BioSocieties; Information, Communication & Society; Geoforum; Journal of Consumer Culture; Consumption, Markets & Culture; Health Sociology Review; European Journal of Marketing; and Journal of Marketing Management. Her current research focuses on processes of financialization, digitalisation and interventions, which she explores in two research projects: Venture Food, an investigation of the nature and dynamics of the uptake of venture capital in food and food-related settings and Food Coach, a Swiss National Science Foundation (SNSF) supported, interdisciplinary research study on the societal implications of dietary monitoring.
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