Professor Raj Raghunathan, a visiting faculty at the Indian School of Business, is affiliated to the Department of Marketing at the University of Texas McCombs School of Business. He is interested in affect and decision making, hedonic and utilitarian consumption, and consumer behaviour. His pioneering research has advanced our understanding of happiness, creativity and human fulfilment. In a conversation with …Read More »
With its extensive reach and impact, Massive Open Online Course (MOOCs) have revolutionised educational instruction, enabling students to learn at their own pace from the comfort of their homes. Raj Raghunathan, Full Professor of Marketing, McCombs School of Business, Austin, University of Texas, Visitng Scholar at the ISB, in conversation with Dr Vivek Goel, former Provost of the University of …Read More »
Human beings have an innate desire to have their views validated by others, a tendency that can have dangerous consequences when it comes to making investment decisions, argues Professor Raj Raghunathan. His studies on the information seeking behaviour of do-it-yourself online investors suggest that the propensity to search out confirmatory information and ignore negative views can result in poor decision-making …Read More »
Many consumers believe that “unhealthy = tasty,” and its reverse that “healthy = not tasty.” In his study on the pervasiveness of these beliefs and their subconscious influence on consumption, Professor Raj Raghunathan explores the beliefs’ origins, and urges policy makers, businesses leaders, and individual consumers to curb its dangerous spread.*
In 1991, McDonald’s introduced a burger called McLean. McLean was …Read More »
Rajagopal Raghunathan turns conventional thinking on its head as he tracks down the seemingly elusive formula for happiness. He offers four guiding principles to maximise happiness and tips to escape the treacherous grip of the traditional “Suffer Now, Be Happy Later” model.
One of my most enduring memories from childhood is of my mother warning me, usually as I was getting …Read More »