Human Capital and Interbank Connections: IDLab at EMC 2026
Vladimir Ivanov, a research assistant at the International Laboratory of Intangible-driven Economy (IDLab) at HSE University, presented a study on the role of human capital in bank performance at the 13th Annual International Scientific “Economy & Management” Conference (EMC 2026). The research was conducted as part of the “International Academic Cooperation” project. The conference took place from September 30 to October 3, 2026, at the Graduate School of Management, St. Petersburg University (GSOM SPbU).
Human capital helps small and medium-sized enterprises increase profitability, but the effect depends on the industry
Researchers from IDLab found out how uncertainty of the industry environment influences the relationship between human capital and return on sales of SMEs. Using data on Russian SMEs for 2013–2023 and hierarchical linear modeling, it was found that human capital is generally positively related to return on sales, however, the effect substantially depends on the industry. The work carried out by Maria Anatolyevna Molodchik and Anastasia Kireecheva within the project “Internationalization of Companies from Developing Countries: The Role of Intellectual Resources in Response to Exogenous Shocks”, has been accepted for publication in the Journal of the New Economic Association.
IDLab Seminar: Purchase Drivers in the Online Resale Market
On September 25, 2026, the International Laboratory of Intangible-driven Economy (IDLab) held the first research seminar of the academic year. Research Fellow Elena Zelenskaya and Research Assistant Olga Okulova presented the findings of their study on which seller signals shape consumer decisions in the online resale market, focusing on the luxury jewelry segment.
Sugar Cravings Prove Stronger Than Health Concerns
Researchers from HSE University–Perm used EEG to study how sugar cravings and interest in healthy eating affect the evaluation of Cola-flavoured beverages. During the tasting, participants assessed the taste of each beverage and named the maximum amount they would be willing to pay for it. The results showed that the more interested a person was in their health, the harder and more cognitively taxing it was for them to decide whether they were willing to pay, and the smaller the amount they were ultimately willing to spend. The study was published in the British Food Journal.