SIM seminar by Giovanni Sogari

Savoring Sustainability: How information can influence consumer perceptions of alternative proteins

Info about event


Tuesday 9 April 2024,  at 12:00 - 12:00




SIM Section, MGMT

The SIM Section invites you to a SIM research seminar, where Dr. Giovanni Sogari from the University of Parma in Italy will visit our department and give the following presentation:

Savoring Sustainability: How information can influence consumer perceptions of alternative proteins

Abstract: International and governmental organizations are actively seeking pragmatic approaches to foster healthier and more sustainable dietary patterns among consumers. Among several possibilities, better product communication to consumers using nutritional and environmental claims could help making more informed choices. In addition, also reducing consumption of food of animal origin could have the potential to improve human health and better protect the environment. As a result, there has been an increasing interest in developing plant-based alternatives (PBAs) that could facilitate the transition towards more plant-based diets while satisfying consumers' desires for sensory experiences.  During the seminar, some case studies will be shown illustrating the role of providing nutritional and environmental information, including the implementation of Front-of-Pack labeling, in shaping consumer preferences and perceptions of traditional and plant-based alternatives.

Bio: Giovanni Sogari, MSc in Food Science and PhD in Agricultural Economics. Giovanni is an Associate Professor at the Department of Food and Drug of the University of Parma where he teaches consumer behavior for master students in food science. His primary research activities and interests focus on consumers’ perception of sustainable and healthy diets, nutritional and environmental claims, and alternative proteins from novel foods. In particular, in the last years, he has investigated several topics such as consumer perception of edible insects as food and feed, the use of upcycled ingredients as new protein source, information strategies in the fish sector, and nudging strategies for promoting healthy eating in cafeterias. 

Everyone is welcome!