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  • Gazi Islam, chercheur à Grenoble Ecole de Management

    Ethics in business: is it just a matter of individual psychology?

    Published on 13 September 2021

    Gazi Islam, a Lecturer and Researcher at Grenoble Ecole de Management, points out the importance of the social, economic, political, and cultural context and structure in ethical decision-making at an individual level.

  •  Sharin’Grenoble 2021 : Immersion croisée dans les défis de la transition

    Sharin'Grenoble 2021: Interdisciplinary Immersion Within the Challenges of Transition

    Published on 10 September 2021

    The Sharin'Grenoble meetings aim to exhibit GEM's research work to local stakeholders, based on emerging practices in the field of transition The school's six Research Chairs will be participating in the upcoming sixth edition of the event.

  • DBA Testimonial: Dr. Maung Min

    Published on 01 September 2021

    "A key reason for pursuing a DBA was that I wanted to make an impact through applied research. With my considerable experience in corporate sustainability strategy, I felt through DBA my contribution could be in the scholarly practice of...

  • DBA Testimonial: Dr. Benjamin Powers

    Published on 01 August 2021

    "As a key component of the DBA is the managerial contribution, there is a natural integration of practice and research embedded in the program. That realization caused me to consider how we could develop more opportunities to integrate research and...

  • Comment construire (et préserver) son réseau professionnel en télétravail ?

    How can you build (and maintain) your professional network while working from home?

    Published on 12 July 2021

    Barthelemy Chollet, a professor at Grenoble Ecole de Management and a specialist in interpersonal networks, gives his recommendations for maintaining professional relationships when working remotely.

  • la majorité des personnes qui opte pour un plat froid sous-estime sa valeur réelle en calories

    When eating cold food means eating more food

    Published on 09 July 2021

    International research shows that the temperature of a dish, depending on whether it is served hot or cold, can potentially change our perception of its objective calorie content.