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Davide Menozzi

Associate Professor

University of Parma

Italy

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Research Interests

Dietetics

50%

Food Science

60%

Food Quality

60%

Consumer Psychology

40%

Lifestyle Factors

30%

Dietary Patterns

30%

Cardiometabolic Health

30%

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Articles19

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

Article Link

Year:

2025

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

Article Link

Year:

2024

Exploring the intention to consume whole vs processed edible insects: Insights from traditional and non-traditional entomophagy countries

Article Link

Year:

2024

Intention and behavior toward eating whole grain pasta on a college dining campus: Theory of Planned Behavior and message framing

Article Link

Year:

2024

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

Article Link

Year:

2023

Indulgent or informative logos? Effects on university students’ intention to purchase healthy and sustainable food

Article Link

Year:

2023

Engaging in entomophagy: The role of food neophobia and disgust between insect and non-insect eaters

Article Link

Year:

2023

European consumers' preferences for fresh fruit and vegetables – A cross-country analysis

Article Link

Year:

2023

Engaging in entomophagy: The role of food neophobia and disgust between insect and non-insect eaters

Article Link

Year:

2023

Consumers' preferences for processed meat: a best-worst scaling approach in three European countries

Article Link

Year:

2023

European consumers' preferences for fresh fruit and vegetables - A cross-country analysis

Article Link

Year:

2023

Farmers' motivations and behaviour regarding the adoption of more sustainable agricultural practices and activities

Article Link

Year:

2023

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

Article Link

Year:

2022

Consumer Preferences for Cheese Products with Quality Labels: The Case of Parmigiano Reggiano and Comté

Article Link

Year:

2022

Exploring the Future of Edible Insects in Europe

Article Link

Year:

2022

Strategies to Promote Healthy Eating Among University Students: A Qualitative Study Using the Nominal Group Technique

Article Link

Year:

2022

How information affects consumers’ purchase intention and willingness to pay for poultry farmed with insect-based meal and live insects

Article Link

Year:

2022

How information influences consumers' perception and purchasing intention for farmed and wild fish

Article Link

Year:

2022

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

Article Link

Year:

2021

Collaborators11

Giulia Andreani

University of Parma

ITALY

Francesco Riccioli

Professore associato

University of Pisa

ITALY

Áron Török

associate professor

Corvinus University of Budapest

HUNGARY

Beatrice Biasini

Assistant Professor

University of Parma

ITALY

Simone Mancini

University of Pisa

ITALY

Mora Cristina

Full Professor

University of Parma

ITALY

Giovanni Sogari

Assistant Professor

University of Parma

ITALY

Virginie Amilien

Research Professor

OsloMet – Oslo Metropolitan University

NORWAY

FRANCESCA SCAZZINA

Associate Professor

University of Parma

ITALY

Alice Rosi

Assistant professor (RTD-b)

University of Parma

ITALY

Roberta Moruzzo

University of Pisa

ITALY

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Davide Menozzi

Associate Professor

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Research Interests

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Articles19

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

Exploring the intention to consume whole vs processed edible insects: Insights from traditional and non-traditional entomophagy countries

Intention and behavior toward eating whole grain pasta on a college dining campus: Theory of Planned Behavior and message framing

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

Indulgent or informative logos? Effects on university students’ intention to purchase healthy and sustainable food

Engaging in entomophagy: The role of food neophobia and disgust between insect and non-insect eaters

European consumers' preferences for fresh fruit and vegetables – A cross-country analysis

Engaging in entomophagy: The role of food neophobia and disgust between insect and non-insect eaters

Consumers&apos; preferences for processed meat: a best-worst scaling approach in three European countries

European consumers' preferences for fresh fruit and vegetables - A cross-country analysis

Farmers' motivations and behaviour regarding the adoption of more sustainable agricultural practices and activities

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

Consumer Preferences for Cheese Products with Quality Labels: The Case of Parmigiano Reggiano and Comté

Exploring the Future of Edible Insects in Europe

Strategies to Promote Healthy Eating Among University Students: A Qualitative Study Using the Nominal Group Technique

How information affects consumers’ purchase intention and willingness to pay for poultry farmed with insect-based meal and live insects

How information influences consumers' perception and purchasing intention for farmed and wild fish

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

Collaborators11

Giulia Andreani

Francesco Riccioli

Áron Török

Beatrice Biasini

Simone Mancini

Mora Cristina

Giovanni Sogari

Virginie Amilien

FRANCESCA SCAZZINA

Alice Rosi

Roberta Moruzzo

How do I reach out?

Consumers' preferences for processed meat: a best-worst scaling approach in three European countries