Determinants of food preferences and consumption choices for the transition toward healthier and more sustainable diets

Position: Post-doctoral research contract Institute: Uni. Gastronomic Sciences
Posted on: 05/05/2026 Elapsing! Deadline: 13/05/2026

Scientific-Disciplinary Group

07/AGRI-07 - Food Science And Technology

Description

The objective of the project is to contribute to the understanding of how individual variables (e.g., physiological, psychological, and genetic), product characteristics (intrinsic and extrinsic), and contextual factors influence food preferences and consumption choices. Particular attention will be given to the determinants of the transition toward healthier and more sustainable diets, identifying barriers and drivers of the acceptability of innovative foods.

Job posting website

https://www.unisg.it/contratti-di-ricerca/

Number of positions

1

Funding body

Università degli Studi di Scienze Gastronomiche

How to apply

Other

View the original posting on the MUR website: Go to MUR website

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