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Last May 21st, the Department of Food and Drug of the University of Parma had the pleasure to host a group of students from Michigan State University (MSU). The group was led by Professor Rhonda Crackel, Director of Study Abroad of the College of Agriculture and Natural Resources of Michigan State University and Cathy Weir, Professor in International Food Safety who I personally met last October at MSU during a visit as a Marie Curie fellow

A group of students from Michigan State University (USA) was invited as special guest to the University of Parma on Monday 21, May. The delegation was led by Professor Rhonda Crackel, Director of Study Abroad of the College of Agriculture and Natural Resources of Michigan State University and Cathy Weir, Professor in International Food Safety.

Through either natural processes or via technological activities new threats to human health are continually arising and quickly spread worldwide due to a more globalized production and trade.A better understanding of the drivers of these emerging risks including social, behavioral and economic aspects and good knowledge of food supply chains is extremely important for the emerging risk identification procedure. 

Last week (April 12 – 13), I participated at the mini-symposium titled, Patient Experience Rx: Healing the Whole Human, organized by the Cornell Institute of Healthy Futures (CIHF)

Last weekend I participated at the 11th Annual Future of Food and Nutrition Graduate Student Research Conference, hosted by the Friedman School of Nutrition Science and Policy of Tufts University.

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.

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.

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.

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.

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.