Brian Wansink

Brian Wansink is an author, researcher, and executive director of the Cornell University Food and Brand Lab. He is best known for his research into food and nutrition, and his books are must-reads for anyone looking to understand the psychology behind how humans interact with food.

Though born in Iowa, Wansink was raised in Bakersfield, California. He attended Harvard University, obtaining his Bachelor’s Degree summa cum laude in 1988. Afterward, he moved to England to learn at the prestigious University of Cambridge, where he received a Masters in Economics and Social Science in 1990. He then attended Stanford University, where he earned his PhD in marketing and behavioral science in 1995.

Wansink began his professional career as an Assistant Professor of Business Administration at the University of Illinois at Urbana-Champaign, eventually rising to Professor of Consumer Behavior and Professor of Marketing in 2003. In 2006, he left the University of Illinois to become a Marketing Professor and the John S. Dyson Endowed Chair of Marketing at Cornell’s Charles H. Dyson School of Applied Economics and Management. He currently carries that title, and serves as executive director for the Cornell University Food and Brand Lab.

In addition to his tenure as a professor and executive director, Wansink has authored and co-authored several bestselling books. His first book, Mindless Eating: Why We Eat More Than We Think, was released in 2006 and sold more than 200 thousand copies, becoming a New York Times Best Seller. He followed it up with 2008’s Slim by Design: Mindless Eating Solutions for Everyday Life, 2013’s Sinkology: Understanding Why We Make Bad Decisions Around Food, and 2019’s Virtuous Consumption: Food Choices and Well-Being in the 21st Century.

While releasing several books, Wansink has also spent time overseeing research projects – at the University of Illinois, at Cornell, and elsewhere – in the fields of nutrition, food purchasing, and healthy eating. His work has focused on exploring the habits and environments associated with food consumption. Through his research, Wansink emphasizes the need for smaller portions and subtle changes to people’s everyday behaviors, such as carefully placing food items within easy reach in order to help people eat fewer calories and make healthier choices overall.

Wansink has been featured on various outlets, including appearances on 20/20, in the New York Times, and the Wall Street Journal. He often speaks at conferences and events to discuss the topics he covers in his books, and to encourage people to make smarter decisions with their diets. Through his research and work in the field of food and nutrition, he has provided an invaluable service to society, and his books are must-reads for those hoping to learn more about the psychology of food consumption.