Beatrice Biasini

Assistant Professor

University of Parma

Italy

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Beatrice Biasini is an Assistant Professor at the University of Parma, Italy. Her research primarily focuses on promoting healthy and sustainable dietary behaviors, especially in the context of the Mediterranean diet. Recent articles include investigations into food sustainability in culinary education, dietary guidelines, and the role of app-based interventions in fostering healthy food choices among university students.

Beatrice Biasini

Research Interests

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Articles (17)

Evaluation of the potential of promoting healthy and sustainable food choices in a worksite canteen through an app-based intervention

A Nationwide Survey of Italian University Students: Exploring the Influences of Sustainable Dietary Behaviors, Lifestyle, and Sociodemographic Factors on Adherence to the Mediterranean Diet

Drivers and Barriers Influencing Adherence to the Mediterranean Diet: A Comparative Study across Five Countries

Promoting Nutrition and Food Sustainability Knowledge in Apprentice Chefs: An Intervention Study at The School of Italian Culinary Arts—ALMA

A Review of Food-Based Dietary Guidelines: Are Iconographies Representing Sustainability?

Nutritional, environmental and economic implications of children plate waste at school: a comparison between two Italian case studies

Nudging Italian University Students towards Healthy and Sustainable Food Choices: an online experiment

Predicting the Adoption of a Sustainable Diet in Adults: A Cross-Sectional Study in Italy

Best practices for making the university campus a supportive environment for healthy and sustainable diets

Adherence to the Mediterranean Diet and Its Association with Sustainable Dietary Behaviors, Sociodemographic Factors, and Lifestyle: An Online Survey in Italian and US University Students

Dietary habits during the COVID-19 pandemic. Are work environments part of the problem?

Nutritional Composition and Environmental Impact of Meals Selected in Workplace Canteens before and after an Intervention Promoting the Adherence to the Mediterranean Diet

European food quality schemes in everyday food consumption: An exploration of sayings and doings through pragmatic regimes of engagement

Routes to sustainability in public food procurement: An investigation of different models in primary school catering

Adherence to the Mediterranean Diet in Association with Self-Perception of Diet Sustainability, Anthropometric and Sociodemographic Factors: A Cross-Sectional Study in Italian Adults

Understanding, promoting and predicting sustainable diets: A systematic review

Traditional and Non-Conventional Pasta-Making Processes: Effect on In Vitro Starch Digestibility

Collaborators (10)

Giulia Andreani

Michele Donati

Mary Brennan

Konstadinos Mattas

Martina Bituh

Giovanni Sogari

Davide Menozzi

Virginie Amilien

FRANCESCA SCAZZINA

Alice Rosi

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