|
Cinzia holds a Master’s Degree in Human Nutrition and a Ph.D. focused on strategies to promote sustainable diets in higher education institutions.
Currently, she is actively involved in several national and international EU-funded projects centered on the promotion of sustainable food environments. Her research line focuses on investigating the determinants of eating behaviors and exploring "light touch" nudging strategies to influence food choices, with a particular focus on university students and young adults.
She is also engaged in digital innovation for health, co-designing and evaluating mHealth applications and food waste recognition systems aimed at enhancing consumer awareness, fostering food literacy, and supporting sustainable behaviors.
She maintains strong international and institutional collaborations. Notably, she conducted a research stay at the University of California, Los Angeles (UCLA), collaborating with the Semel HCI and UCLA’s dining services to analyze the effects of menu reordering on low-carbon food choices. Additionally, in her role at the School of Italian Culinary Arts-ALMA, she acts as a scientific expert bridging academia and the culinary sector, developing lectures and practical tools to support chefs in creating healthy and sustainable meals.
|
