Academia
Mark is an Associate Professor of Marketing in the Sykes College of Business at the University of Tampa, Tampa, FL.
For ten years prior, he played a leadership role in Saint Joseph’s University's Food Marketing Department where was appointed Department Chair.
Mark is a published author, President of the Institute of Food Products Marketing, and former Editor-in-Chief of the Journal of International Food and Agribusiness Marketing. He sits on the editorial review boards of the Journal of Food Products Marketing and the International Journal of Food and Agribusiness Marketing. For eight years, Mark also produced the International Food Marketing Research Symposium at partner universities around the world.
Recent published works
Lang, M., & Rodrigues, A. C. (2021). A Comparison of Organic-certified versus Non-certified Natural Foods: Perceptions and Motives and their Influence on Purchase Behaviors. Appetite.
Lang, M., Beemer, G., & Fernandez Gaviria, P. (2021). Impact of an Innovative Video Demonstration on Perceptions and Attitudes Toward McDonald’s Product Quality. Journal of Food Products Marketing.
Brunsø, K., Birch, D., Memery, J., Temesi, Á., Lakner, Z., Lang, M., & Grunert, K. G. (2021), "Core Dimensions of Food-Related Lifestyle: A New Instrument for Measuring Food Involvement, Innovativeness and Responsibility," Food Quality and Preference.
Lang, M. and Rodrigues, A. C. (2021), "How the Structure of Benefits for Sustainably Raised Seafood May Differ in the USA: Implications for Wider Market Adoption," Journal of International Food & Agribusiness Marketing.
Lang, M. (2020), “Consumer Acceptance of Blending Plant-based Ingredients into Traditional Meatbased Foods: Evidence from the Meat-mushroom Blend,” Food Quality and Preference.
Lang, M. and Lemmerer, A. (2019), “How and Why Restaurant Patrons Value Locally Sourced Foods and Ingredients,” International Journal of Hospitality Management.