Novel Food workshop
Last week, an interesting workshop titled “Novel Food: Il gusto del future” was held at the University of Parma, organized by a student association. I was invited as a speaker along with Lorenzo Pezzato, Co-founder of 21bites, and Mariasole Porpora, Professor of Food Law.
Workshop on how to value health
This week I participated in a workshop, held at the George Washington University’s Marvin Center, about “Valuing Changes in Health and Longevity in Benefit-Cost Analysis.” This event was organized by Lisa Robinson from Harvard University within the 2018 Society for Benefit-Cost Annual Conference in Washington DC 14-16 March.
Cornell Institute for Healthy Futures
One of the studies that I am doing for my MSCA "Using consumer science to improve healthy eating habits" is to build a conceptual framework that links food choices and the other determinants such as individuals’ feelings and understandings of the meaning of health and the benefits associated to health decisions.
Neuroscience: the next frontier of consumers studies?
The traditional research techniques (e.g. questionnaires) have shown some limitations when it comes to revealing our inexplicable behavior. Modern marketing research methods like consumer neuroscience can help to better understand feelings and choices based on physiological changes.
2018 Outlook Conference at Cornell
Last week I had the pleasure to attend and present my research activities during the 2018 Agricultural And Food Business Outlook conference at Cornell University.
About Me
I’m currently an Assistant Professor at the Department of Food and Drug at the University of Parma (Italy) and lecturer in consumer behavior.
My studies lie at the nexus of psychology, sensory analysis, and experimental economics to better inform policy-makers, private companies, and the general public on eating behavior.