FOOD IMPROV’IDERS - Erasmus+
Our research group is part of an Erasmus Plus project title "FOOD IMPROV’IDERS. PROVIDE PRODUCERS WITH FIT-FOR-PURPOSE KNOWLEDGE TO DEVELOP NEW SUSTAINABLE FOOD CHAIN MODELS".
Factors influencing the intention to purchase meat-mushroom blended burgers among college students
In recent years, the rise in meat consumption has been criticized for health, environmental, and ethical reasons. This trend has fostered the shift from a meat-centric diet to a plant-forward diet.
Identifying effective nudge factors for healthier eating habits
Understanding what drives consumer food choices is essential for policymakers tasked with improving people’s eating habits and well-being. To offer some answers, CONSUMEHealth studied the influence of individual, social and environmental factors.
Food Choice Determinants of a Healthy Diet
Healthy food choices are crucial for a healthy lifestyle. However, food choices are complex and affected by various factors.
Cereal bars made with brewery spent grains
Brewery spent grains (BSGs) are the residual malted grains that remain at the end of the brewing process and represents approximately 85% of the total byproducts of the beer industry.
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.