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Personal profile

Research interests

My primary research interest and focus of my PhD is consumer acceptance of cultured meat, and how this may be affected by nomenclature, persuasive messages, and other external factors.

I am also interested in behavioural interventions to reduce consumption of animal products, increase pro-environmental and altruistic behaviours, and effective altruism.

Education/Academic qualification

Master in Science, University of Bristol

24 Sep 20156 Sep 2016

Bachelor of Arts, University of Exeter

24 Sep 201122 Jun 2015

Universitat Pompeu Fabra

1 Sep 201331 Aug 2014


  • Cultured Meat
  • Consumer Behaviour
  • Attitudes
  • Social Psychology

Fingerprint Dive into the research topics where Chris Bryant is active. These topic labels come from the works of this person. Together they form a unique fingerprint.

consumer acceptance Agriculture & Biology
meat Agriculture & Biology
altruism Agriculture & Biology
animal products Agriculture & Biology
systematic review Agriculture & Biology
Meat Medicine & Life Sciences
meat production Agriculture & Biology
commercialization Agriculture & Biology

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Research Output 2018 2019

A Survey of Consumer Perceptions of Plant-Based and Clean Meat in the USA, India, and China

Bryant, C., Szejda, K., Deshpande, V., Parekh, N. & Tse, B., 27 Feb 2019, In : Frontiers in Sustainable Food Systems.

Research output: Contribution to journalArticle

Open Access
2 Citations (Scopus)

Strategies for overcoming aversion to unnaturalness: The case of clean meat

Bryant, C., Anderson, J., Green, C., Asher, K. & Gasteratos, K., 1 Aug 2019, In : Meat Science. 154, p. 37-45 9 p., 154.

Research output: Contribution to journalArticle

The Impact of Framing on Acceptance of Cultured Meat

Bryant, C. & Dillard, C., 3 Jul 2019, In : Frontiers in Nutrition. 6, 1 p., 103.

Research output: Contribution to journalArticle

Open Access

We Can’t Keep Meating Like This: Attitudes towards Vegetarian and Vegan Diets in the United Kingdom

Bryant, C., 2 Dec 2019, In : Sustainability. 11, 23, 6844.

Research output: Contribution to journalArticle

Open Access
3 Citations (Scopus)

What's in a name? Consumer perceptions of in vitro meat under different names

Bryant, C. J. & Barnett, J. C., 1 Jun 2019, In : Appetite. 137, p. 104-113 10 p.

Research output: Contribution to journalArticle