Dr. Francisco Barbosa Escobar Joins as Post Doc
Dr. Francisco Barbosa Escobar Joins as Post Doc
I am happy to welcome Dr. Francisco Barbosa Escobar as a post-doc at the Department of Marketing. Francisco will work with Professor Florian Kock on a Carlsberg Foundation project investigating the concept of coolness and its impact on business and society.
Before joining CBS, Francisco was a post-doc at the Design and Consumer Behaviour Section at the Department of Food Science at the University of Copenhagen. He obtained his Ph.D. in sensory and consumer science from the Department of Food Science at Århus University. His doctoral thesis investigated the underlying mechanisms of cross-modal associations between visual textures and temperature, focusing on those based on affective and semantic factors. Before his Ph.D., he obtained an M.Sc. in Finance from BI Norwegian Business School. Prior, he was a junior researcher at the INCAE Business School, in Costa Rica.
Francisco is interested in how individuals perceive and give meaning to the world and how their experiences can be enhanced through the senses, emotions, and higher-order concepts. Francisco’s research intersects consumer behavior, multisensory experiences, and immersive technologies. More information on Francisco’s research can be found here: http://fbarbosaescobar.com/.
Francisco’s post-doc project at CBS will investigate the metaphorical concept of coolness applied to foodstuffs, restaurants, and eating and drinking experiences, with a view to environmental sustainability. In addition, he will closely explore the relationship between metaphorical coolness and physical coldness and how they can influence each other. The project aims to generate novel theoretical insights on the relationship between a pervasive metaphorical concept on consumer behavior. Notably, the project also seeks to create actionable insights for managers in the food and restaurant industries on how to leverage the concept of coolness to enhance consumers’ views toward environmental sustainability and induce more sustainable consumer behavior related to foodstuffs.
Welcome, Francisco, we looking forward to working with you!