Faculty and Research News

In a piece for The Conversation, marketing professor Joshua Beck looked into the ideology behind veganism and why the lifestyle can be such a hot-button issue for others.
A series of studies by marketing professor Aparna Sundar and coauthor explored how the language used in advertisements influences consumers’ trust.
Marketing professor Linda Price was named both an Association of Consumer Research (ACR) Fellow and American Marketing Association (AMA) Fellow in the same year. She is the first woman to have received both awards.
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A sell-out crowd of students, alumni, current and past faculty and staff, board members, and friends turned out to celebrate and support the Warsaw Sports Marketing Center during its 25th anniversary gala.
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In new research, assistant professor of accounting Dane Christensen and coauthors look into whether analysts with political connections yield an information advantage over other analysts.
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The Lundquist College of Business is happy to welcome the new faculty and staff members joining us this fall term.

The 2018 edition of the yearly publication of the School of Accounting at the UO Lundquist College of Business.

Making the career connection, driving up rankings, taking home trophies, and much more in the Fall 2018 issue of UO Business: The Magazine.
In a piece for The Conversation, assistant professor of finance Stephen McKeon explains the difference between utility and security tokens

In preparation for the upcoming 2018-2019 school year, the Lundquist College of Business is proud to announce its upcoming faculty promotions and named appointments.

Congratulations to our faculty and staff who received honors at the end of the year.

Sports business instructor Josh Gordon says winning consistently requires a team approach.
Professor emeritus of marketing Roger Best joins Troy Campbell to explore the "invisible line" connecting academics and business together.
Research by marketing professor Joshua Beck and doctoral candidate Brandon Reich found that locavorism is becoming a driving force in the way people eat.