Prof. Dr. Rupert Gramß

• Business management, organisation, human resources management

• Development strategies in the food business
• Marketing
• Human Resources Management
• Focus on logistics and management techniques and controlling
• Focus on quality, development and product management of food
• Special business administration for food of plant origin
• Special business administration
• Corporate planning and management

2020

• Analysis of the marketing concept for the strategic repositioning of a winery

• Coaching to increase satisfaction through intuitive eating and self-awareness: An empirical study on eating habits and eating behaviour

• Influence of Influencer Marketing on the Buying Behaviour of Young People

• Recommendations for improving the complaint management system of a food company

• Development of a marketing concept for customer acquisition for a family-run food market in a rural area

• Neuromarketing using the example of brand perception of beer brands

• Development of an active ingredient marketing database for a company in the cosmetics industry

• Development of a marketing concept for a medium-sized company

• The effect of colours on the gustatory and olfactory perception of foods

• Selected counter-strategies to avoid food waste in Germany: Empirical investigation of consumer behaviour for the campaign "Often Good for Longer" (Too Good To Go) by means of an online survey

• Allergen Management - Establishment of a System for the Evaluation and Labelling of Allergens and Traces of Allergens illustrated by the Example of a Branch Bakery

• Transparency for consumers in packaged food

• Survey and analysis of consumer opinion on after-sales service in food retailing - illustrated by the example of customer service in a retail company

• Effects of the Corona pandemic on sales figures in the retail trade - illustrated by the example of a medium-sized retail company

• Product and shop design in the food sector, influence of the perception of colours and space

• Veganism and vegan substitute products in Germany - An empirical study

• Explanation of blockchain and its areas of application in the food industry

• The influence of emotions on the purchase decision process

• Conception of a business model and evaluation of an app for a digital nutrition protocol based on the energy density principle in the mobile health sector

• Development cooperation in sub-Saharan Africa. A tool for poverty reduction.

• Health and economic aspects of wheat and pseudocereals (quinoa, amaranth) with an outlook on future trends.

• Insects as sustainable food - an empirical study on the acceptance of insects

• Social media as a communication tool in a medium-sized company

2018

• Small-scale production of cereal bars - analysis and suggestions for improvement of the current state and marketing

• Food supplements - from the idea to production

• Analysis of video games in relation to a balanced diet based on DGE recommendations

• Development of a bread proposal under the premise of low FODMAP values

• Competitive analysis of the market for food supplements with anti-ageing effects in Germany

• Development of a full-value catering offer for coffee breaks at conferences - A study for a medium-sized hotel and congress centre

• Perception comparison of two different sales concepts in the bakery trade

• The market for superfoods - an empirical study

• Development of a food supplement with a rejuvenating effect - A study for a medium-sized pharmaceutical company

• The Cooking Box Trend - How Cooking Box Providers Use Social Media Channels for Their Marketing

• Classification of brands of selected foodstuffs and luxury foodstuffs on the basis of archetypes

• The development of tourism in the Alps - An empirical study of mountain huts in the Alps

• Megatrends and their impact on nutrition

2017

• The analysis of mental stress as a cornerstone of the integration of occupational health management using the example of a specialist clinic

• Trends in the nutrition industry illustrated by the example of snack offers in bakeries

• Critical examination of food products with regional indications of origin in food retailing "Transparent product communication or consumer deception?"

• Comparison of different production methods of breads by means of hedonic preference testing and presentation of purchase criteria - An empirical study