Dr Stephanie Farrar

  • Research Assistant (MRC/CSO Social & Public Health Sciences Unit)

email: Stephanie.Farrar@glasgow.ac.uk

MRC/CSO Social and Public Health Sciences Unit, School of Health and Wellbeing, University of Glasgow, Clarice Pears Building, 90 Byres Road, Glasgow, G12 8TB

Import to contacts

Biography

I started my postdoctoral research position within the School of Psychology at the University of Glasgow in January 2021. I transferred to the MRC/CSO Social and Public Health Sciences Unit (SPHSU) in April 2023 where I now work within the Complexity Team.    

I am presently working on an ESRC funded project that aims to establish how the language used to describe food influences desire, with a particular focus on how language can be used to increase desire for plant-based foods. The results of this study will form the basis of subsequent research in this area and will also be used to develop a website where stakeholders in the food industry can access the most desire inducing words for various plant-based dishes. 

Qualifications

2011 - Honours Degree in Psychology - University of Stirling

2012 - Masters Degree in Health Psychology - University of Stirling

2020 - Doctor of Philosophy in Psychology - City, University of London

Research interests

I have strong interests in understanding how advertising influences product evaluation and choice, as well as the mechanisms that underlie the experience of desire. I am also interested in the effects of mindfulness on physical and mental health, including how meditation can improve physical and mental functioning. 

Publications

List by: Type | Date

Jump to: 2024 | 2023 | 2022 | 2020
Number of items: 7.

2024

Farrar, S. T. and Papies, E. K. (2024) How consumption and reward features affect desire for food, consumption intentions, and behaviour. Appetite, 194, 107184. (doi: 10.1016/j.appet.2023.107184) (PMID:38158045)

2023

Papies, E. K. , Davis, T. , Farrar, S., Sinclair, M. and Wehbe, L. H. (2023) How (not) to talk about plant-based foods: using language to support the transition to sustainable diets. Proceedings of the Nutrition Society, (doi: 10.1017/S0029665123004858) (PMID:38018402) (Early Online Publication)

2022

Papies, E. K. , Barsalou, L. W. , Claassen, M. A., Davis, T. , Farrar, S. T., Gauthier, E., Rodger, A., Tatar, B. , Wehbe, L. H. and Werner, J. (2022) Grounding motivation for behaviour change. In: Gawronski, B. (ed.) Advances in Experimental Social Psychology. Academic Press, pp. 107-189. ISBN 9780323990806 (doi: 10.1016/bs.aesp.2022.04.002)

Tapper, K., Yarrow, K., Farrar, S. T. and Mandeville, K. L. (2022) Effects of calorie labelling and contextual factors on hypothetical coffee shop menu choices. Appetite, 172, 105963. (doi: 10.1016/j.appet.2022.105963) (PMID:35131387)

Farrar, S. and Tapper, K. (2022) Trait mindfulness has a greater influence on food choice than food logo primes. Appetite, 169, 105573. (doi: 10.1016/j.appet.2021.105573)

Farrar, S. T., Plagnol, A. C. and Tapper, K. (2022) The effect of priming on food choice: a field and laboratory study. Appetite, 168, 105749. (doi: 10.1016/j.appet.2021.105749) (PMID:34637772) (PMCID:34637772)

2020

Farrar, S. T., Yarrow, K. and Tapper, K. (2020) The effect of mindfulness on cognitive reflection and reasoning. Mindfulness, 11(9), pp. 2150-2160. (doi: 10.1007/s12671-020-01429-z)

This list was generated on Fri Apr 19 19:01:27 2024 BST.
Number of items: 7.

Articles

Farrar, S. T. and Papies, E. K. (2024) How consumption and reward features affect desire for food, consumption intentions, and behaviour. Appetite, 194, 107184. (doi: 10.1016/j.appet.2023.107184) (PMID:38158045)

Papies, E. K. , Davis, T. , Farrar, S., Sinclair, M. and Wehbe, L. H. (2023) How (not) to talk about plant-based foods: using language to support the transition to sustainable diets. Proceedings of the Nutrition Society, (doi: 10.1017/S0029665123004858) (PMID:38018402) (Early Online Publication)

Tapper, K., Yarrow, K., Farrar, S. T. and Mandeville, K. L. (2022) Effects of calorie labelling and contextual factors on hypothetical coffee shop menu choices. Appetite, 172, 105963. (doi: 10.1016/j.appet.2022.105963) (PMID:35131387)

Farrar, S. and Tapper, K. (2022) Trait mindfulness has a greater influence on food choice than food logo primes. Appetite, 169, 105573. (doi: 10.1016/j.appet.2021.105573)

Farrar, S. T., Plagnol, A. C. and Tapper, K. (2022) The effect of priming on food choice: a field and laboratory study. Appetite, 168, 105749. (doi: 10.1016/j.appet.2021.105749) (PMID:34637772) (PMCID:34637772)

Farrar, S. T., Yarrow, K. and Tapper, K. (2020) The effect of mindfulness on cognitive reflection and reasoning. Mindfulness, 11(9), pp. 2150-2160. (doi: 10.1007/s12671-020-01429-z)

Book Sections

Papies, E. K. , Barsalou, L. W. , Claassen, M. A., Davis, T. , Farrar, S. T., Gauthier, E., Rodger, A., Tatar, B. , Wehbe, L. H. and Werner, J. (2022) Grounding motivation for behaviour change. In: Gawronski, B. (ed.) Advances in Experimental Social Psychology. Academic Press, pp. 107-189. ISBN 9780323990806 (doi: 10.1016/bs.aesp.2022.04.002)

This list was generated on Fri Apr 19 19:01:27 2024 BST.