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Bárbara Franco Lucas

Has grant

Senior Researcher

Bern University of Applied Sciences (BFH)

Switzerland

Research Interests

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Professors in Switzerland Professors in Food Science Food Science professors in Switzerland

Recent Grants

Grant: Close

Microalgae as an alternative protein and a sustainable option to improve nutrition worldwide: Swiss consumer perceptions and attitudes

Open Date: 2022-09-01

Close Date: 2023-08-01

Articles (14)

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2026

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2026

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2025

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2024

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2024

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2023

Collaborators (4)

Joachim Marti

University of Lausanne

SWITZERLAND

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Thomas Brunner

Professor of Consumer Behavior

University of Bern

SWITZERLAND

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Diogo Da Cunha

Professor

University of Campinas

BRAZIL

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Sofia Sousa

PORTUGAL

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Bárbara Franco Lucas

Research Interests

Make your next move.

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Recent Grants

Articles (14)

How consumers perceive the use of bioprocessing and non-thermal technologies to develop minimally processed plant-based foods: Insights from a qualitative study

Microalgae Applied in Biojet Fuel Production: Advances and Perspectives

Uncovering the determinants of attitudes towards true cost accounting for food: a study with Swiss residents

Effects of food sources on food waste behaviour: evidence from urban regions of Vietnam

Predicting consumer interest in insect-based foods: The importance of integrating implicit measurements

Are you ready to eat less meat? Consumer segmentation based on the transtheoretical model of behaviour change

Factors influencing insect burger choice in a real-life setting: A study in university restaurants in Switzerland

Unveiling wine and cannabis consumption motivations: a segmentation study of wine consumers in Germany

Factors influencing the willingness to purchase and consume microalgae-based foods: An exploratory consumer study

Attitudes and perceptions towards microalgae as an alternative food: A consumer segmentation in Switzerland

Microalgal Biotechnology: From Cultivation To Incorporation In A Range Of Foods

Determinants of the intention to increase vegetable consumption in Vietnam and Switzerland

Microalgal liquid, solid, and gaseous biofuels: Cultivation and production strategies for biofuel accumulation

Attitudes of consumers toward Spirulina and açaí and their use as a food ingredient

Collaborators (4)

Joachim Marti

Thomas Brunner

Diogo Da Cunha

Sofia Sousa

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