Fall 2025 FRE Seminar Series
All Seminars in the Fall 2025 Seminar Series will take place at 10:30 A.M., EST on the scheduled date in McCarty Hall A 1151 unless otherwise noted. Zoom Option Available. To request recording, please email alenarene@ufl.edu
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Friday October 31st - Dr. H. Holly Wang
Biosketch
Dr. H. Holly Wang is a Professor at the Department of Agricultural, Food and Resource Economics, Michigan State University, and a Fellow of the Agricultural and Applied Economics Association. She previously held Assistant, Associate and Full Professor positions at Washington State University and Purdue University. Dr. Wang received her Ph.D. degree in Agricultural Economics from Michigan State University.
Dr. Wang’s research covers topics like agricultural policies, risks and finances, the interaction among agricultural production, food consumption and the environment, consumer preferences, food safety, E-Commerce, and international markets. She has authored over 140 journal articles, and won AAEA Quality of Communication awards twice recently.
Dr. Wang is a co-Editor-in-Chief of Food Policy and a co-Editor of China Agricultural Economic Review. Dr. Wang also held leadership positions within professional organizations, including President of the Chinese Economists Society, Executive Board Director of the Agricultural and Applied Economics Association, and Chair of several international conferences.
Presentation:
Consumer Acceptance of Cell-Cultivated Salmon: A Real Clock-Proxy Auction
Yizhou Hua, Ph.D., Research Associate, Department of Agricultural Economics, Purdue University
Holly Wang, Ph.D., Professor, Department of Agricultural, Food, and Resource Economics, Michigan State University
Abstract
Since only two cell-cultivated chicken products and one cell-cultivated salmon have recently been approved for sale in the U.S., consumer preferences for such products remain largely unexplored beyond hypothetical studies. We investigate consumer willingness-to-pay (WTP) through a Clock-Proxy bundle auction experiment that incorporates both the actual products and a visit to the firm, Wildtype, as part of the bundle. Preliminary findings indicate a positive WTP of about $15 for a 2-oz portion of cell-cultivated salmon in contexts such as fine dining restaurants, deli counters, and grocery store refrigerated cases. Moreover, providing educational information about the production process emphasizing sustainability, exclusivity and quality substantially increases WTP.
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Friday November 14th - Dr. Vincenzina Caputo
Professor and Homer Nowlin Chair in Consumer and Food Economics
Department of Agricultural, Food, and Resource Economics, Michigan State University -
Friday November 21st - Dr. Julian Hwang
Associate Professor, Marine and Coastal Environmental Science
College of Marine Sciences & Maritime Studies • Texas A&M University at Galveston