NOTE! This site uses cookies and similar technologies.

If you not change browser settings, you agree to it. Learn more

I understand

Legal Notice
Disclaimer

Giovannisogari.com is a personal site considered as a resource for information about food and beverage, consumer’ behavior for food choices, nutrition and health habits, sustainability and other relevant issues surrounding the global food system.
The views expressed are my own personal views. All data and information provided on this site is for informational purposes only. All comments of posts are subject to review. I will reserve the right to accept, reject, remove or edit any postings in our sole discretion, including those that are off the subject or not in English.
I will maintain this website to enhance public access to information about my thoughts and initiatives in general. My goal is to keep this information timely and accurate.
It is my goal to minimize disruption caused by technical errors. However, if errors are brought to my attention, I will try to correct them.
 
 
Copyright notice and personal data protection
The domain of this website is registered. Any unpermitted use of the domain name and logo may be considered as an infringement.
Unless otherwise indicated, re-use of content on the website for non-commercial purposes is permitted free of charge, provided that the source is clearly acknowledged.
However, I accept no responsibility or liability whatsoever for the re-use of content accessible on its website.

Any inquiries about re-use of content on this website should be addressed by email to giovanni.sogari@unipr.it
When you send such a message, your personal data is collected only to the extent necessary to reply. If the management team of the mailbox is unable to answer your question, it will forward your e-mail to another service. You will be informed, via e-mail, about which service your question has been forwarded to. If you have any questions about the processing of your e-mail and related personal data, do not hesitate to include them in your message.
I reserve the right to change, modify or update this policy at any time without notice. Any substantial changes in the way we use your personal information will be posted on this site.

Cookies
Some pages of this website may use cookies. Most websites do this too.

What are cookies?
A cookie is a small text file that a website saves onyour computer or mobile device when you visit the site. It enables the website to remember your actions and preferences (such as login, language, font size and other display preferences) over a period of time, so you don't have to keep re-entering them whenever you come back to the site or browse from one page to another.

How do we use cookies?
A number of my pages may use cookies to remember:
if you have already replied to a survey pop-up that asks you if the content was helpful or not (so you won't be asked again) if you have agreed (or not) to our use of cookies on this site.
Also, some videos embedded in my pages may use a cookie to anonymously gather statistics on how you got there and what videos you visited.
Enabling these cookies is not strictly necessary for the website to work but it will provide you with a better browsing experience. You can delete or block these cookies, but if you do that some features of this site may not work as intended. The cookie-related information is not used to identify you personally and the pattern data is fully under our control. These cookies are not used for any purpose other than those described here.

Do I use other cookies?
Some of our pages may use additional or different cookies to the ones described above. If so, the details of these will be provided in their specific cookies notice page. You may be asked for your agreement to store these cookies.

How to control cookies
You can control and/or delete cookies as you wish - for details, see aboutcookies.org. You can delete all cookies that are already on your computer and you can set most browsers to prevent them from being placed. If you do this, however, you may have to manually adjust some preferences every time you visit a site and some services and functionalities may not work.

This  website uses Google Analytics, a web analytics service provided by Google, Inc. ("Google"). Google Analytics uses "cookies" to help the website analyse how users use the site. The information generated by the cookie about your use of the website (including your IP address) will be transmitted to and stored by Google on servers in the United States. Google will use this information for the purpose of evaluating your use of the website, compiling reports on website activity for website operators and providing other services relating to website activity and internet usage. Google may also transfer this information to third parties where required to do so by law, or where such third parties process the information on Google's behalf. Google will not associate your IP address with any other data held by Google. You may refuse the use of cookies by selecting the appropriate settings on your browser, however please note that if you do this you may not be able to use the full functionality of this website. By using this website, you consent to the processing of data about you by Google in the manner and for the purposes set out above.

Last week I participated ad the 31st EFFoST International Conference on Food Science and Technology Challenges for the 21st Century - Research to Progress Society, 13-16 November 2017 in Sitges (Spain).

This event gives researchers and experts to present original contributions on new developments in food science and emerging technologies. However, also talks about consumer behavior, food policy-making and business development were addressed. Among the talks, I would like to note the ones by Begona Pérez Villareal from AZTI about the new EIT Food, the new KIC (Knowledge and Innovation Community) of the European Institute of Innovation and Technology (EIT). This KIC has the aim to transform our food ecosystem involving consumers, businesses, start-ups, researchers, and students. Another interesting speech was given by Chiara Vallini from the European Commission who explained the Marie Curie Individual Fellowships and how this program supports experienced researchers undertaking mobility between countries within and outside the European Union.

I gave a talk in a session on Gastronomy, chaired by Juan Carlos Arboleya of the Basque Culinary Center, in which I presented a recent study, carried out with Prof. Cristina Mora and Davide Menozzi, on the growing interest of entomophagy and expectations and perceptions of sensory-liking attributes for processed and unprocessed insect products among Italian consumers. If in the future, edible insects will increase their acceptability will depend not only on market availability but also how chefs and producers will link insects properties and gastronomy trends.

I also had the opportunity to present the preliminary results of my MarieCurie Project “CONSUMEHealth” in a poster session. These first results include an extensive literature review and in-depth person interviews (qualitative research technique) with US parents with at least one child under age 18, carried out last September in the USThe findings highlight the strong associations and influence between parents eating and lifestyle behavior and the impact on the child diet, and the need to engage and consult the community to understand the current challenges in feeding children with a healthy dietThis research has identified potentially modifiable behavioral factors which predict future eating habits to a healthy lifestyle. Next step will include interviews using Italian parents and then compare the results between US and Italy.

     

I hope to present the further results of my project to the next EFFoST International Conference "Developing innovative food structures and functionalities through process and reformulation to satisfy consumer needs and expectations" which will be held next November in Nantes, France. The call for abstract is already open. Deadline is 27 April 2018