Caterina Franzon

PhD Student


Caterina FRANZON.png

Discipline(s)

Nutrition, Food Behaviors

Activities / CV

MY THESIS
Barriers, facilitators and strategies to changing dairy food intakes: a cross cultural perspective
ATTACHMENTS
Bournemouth University, Department of Psychology
Institut Paul Bocuse Research Center

MY EXPERIENCE

  • 2022-2025 : PhD student at Bournemouth University and Institute Paul Bocuse, under the supervision of Prof. Katherine Appleton (BU) and the co-supervision of Dr. Anestis Dougkas (IPB) and Prof. Juliet Memery (BU)
  • 2018- 2020 : International Master’s Degree “Physiological and Psychological Food Choice Determinants” (P2FOOD), AgroSup Dijon and University of Bourgogne-Franche-Comté, Dijon, France
  • 2011 – 2014 : Bachelor’s Degree “Science and Culture of Gastronomy”, University of Padova, Padua, Italy

Additional information

MY ACTIVITIES
The primary aim of this PhD is to explore and investigate the cross-cultural differences in dairy food intakes between France and England and assess strategies for change dairy foods consumption in young adults aged 18-30 years.

Specific objectives of the project:
  • Cross-cultural comparison
  • Sustainability and health concerns
  • Pilot study to test new strategies for change

MY THESIS IN KEY WORDS
Diary – cross-cultural perspective – sustainability – food behaviours – psychology - nutrition

DETAILS
LinkedIn
cfranzon@bournemouth.ac.uk

Institut Paul Bocuse

Château du Vivier - Ecully - France
Tel: +33 (0)4 72 18 02 20

20, place Bellecour - Lyon - France
Tel: +33 (0)4 78 37 23 02

Contact

Raphaëlle Mouillefarine
Partnerships Development
Send an email
+33 (0)4 26 20 97 63

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