Sustainability, Health and Taste: Psychology of Food Choices in the Protein Transition
Scientific-Disciplinary Group
07/AGRI-07 - Food Science And Technology, 11/PSIC-01 - General Psychology, Neuropsychology And Cognitive Neuroscience, Psychometrics
Description
The sustainability of the food supply chain is now a major social, economic, environmental, and public health concern. Promoting healthier and more sustainable diets represents a crucial challenge. Diversifying protein sources is a key strategy to reduce the environmental impact of diets and improve their quality in terms of physical and psychological health. The diffusion of alternative proteins (plant-based, precision fermentation, and cell-based) relies on production innovations but ultimately depends on consumer acceptance. The project adopts a cross-cultural quantitative approach and focuses on the psychological processes underlying food choices in the protein transition, aiming to: 1) understand how skills, psychological dispositions, motivations, and contexts shape choices; 2) identify the factors that may foster healthier and less impactful dietary patterns.
Compensation
37,478 Euro
Job posting website
Number of positions
1
Maximum duration
12.0
Funding body
Università di Torino
How to apply
Selection process
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View the original posting on the MUR website: Go to MUR website