Linda Smulders

This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Since I started studying psychology, my main interest was the way people respond to their environments and their environments to them. One environmental feature in particular that I like very much is an environment’s odor. How can people resist those delicious smelling chocolate pie and stick to their goal of eating healthy?
Deduced from the Critical Level Model very tempting food odors are more  likely to trigger self-regulation processes than barely noticeable tempting food odors. This is exactly what I am investigating in my thesis.