Caterina Franzon

Discipline(s)

Nutrition, Food Behaviors

Activities / CV

MY THESIS
Barriers, facilitators and strategies to changing dairy food intakes: a cross cultural perspective

• Summary of the thesis

ATTACHMENTS
Bournemouth University, Department of Psychology
Institut Lyfe Research Center

MY EXPERIENCE

• 2022-2025 : PhD student at Bournemouth University and Institute Lyfe, 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

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

DETAILS
LinkedIn
cfranzon@institutlyfe.com