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Using consumer science to improve healthy eating habits

Si bien el consumidor actual puede tomar decisiones informadas sobre los tipos y cantidad de comida que son mejores para un estilo de vida saludable, recientemente en la Unión Europea se ha registrado un incremento en los problemas de salud relacionados con la dieta –causados por comida no saludable o por una sobrealimentación-. El objetivo de esta acción Marie Skłodowska-Curie (MSCA) es entender qué conduce a los consumidores a tomar decisiones de alimentación más saludables y ofrecer a las partes interesadas y a los decisores políticos recomendaciones basadas en evidencia para el desarrollo y comunicación de soluciones ganadoras (win-win) que mejoren los hábitos de alimentación.

Esta MSCA está compuesta por 24 meses de investigación en Cornell University (Organización asociada). Se llevarán a cabo estudios en el campo de la economía del comportamiento a través de entrevistas, experimentos de campo y laboratorio (hipotéticos y no-hipotéticos). Los talleres y cursos en métodos de investigación del consumidor alimentario proveerán una formación excelente. Asimismo, se visitarán conferencias, partes interesadas y otros centros de investigación (por ejemplo, Michigan State University), las cuales han sido previamente programadas. Finalmente, el regreso a la Universidad de Parma contribuirá a la consolidación de la experiencia adquirida para la mejora de las habilidades docentes y la diseminación de resultados a diversas partes interesadas.

Inspirado por los resultados de esta MSCA y en el empeño de maximizar el impacto de los frutos de la investigación, planeo organizar actividades de participación pública, la publicación de un libro de divulgación y artículos de investigación en revistas “peer-reviewed” indexadas con un alto factor de impacto que beneficiarán a la comunidad científica sobre alimentación, economistas agrarios y decisores políticos interesados en los hábitos de consumo saludable.



Título del proyecto: “CONSUMEHealth” 

Participante: Giovanni Sogari, PhD

Coordinador principal: Profesor Cristina Mora, Universidad de Parma

Beneficiario: Departamento de Alimentos y MedicinasUniversidad de Parma

Principal organización asociada: Cornell University, Ithaca, New York 14850, USA

Otros socios: Michigan State UniversityEuropean Food Safety Authority

Periodo: 36 meses en total comenzando en Julio de 2017

  • 24 meses como Visiting Fellow en la Dyson School of Applied Economics and Management perteneciente al College of Agriculture and Life Sciences and SC Johnson College of Business de la Universidad de Cornell
  • 12 meses en el Departamento de Alimentos y Medicinas de la Universidad de Parma



“This project has received funding from the European Union’s Horizon 2020 research and Innovation programme under the Marie Sklodowska-Curie

grant agreement No 749514”.