Archive for "ESR3"

New paper: Children’s selection of emojis to express food-elicited emotions in varied eating contexts

Julia Sick (ESR3) recently published her first paper within EDULIA in “Food Quality and Preference”. The paper is entitled “Children’s selection of emojis to express food-elicited emotions in varied eating contexts”. A summary of the paper is given below, for the full paper please visit our publication page. How can we measure how children feel…



Infographics: QUALITY FOOD TIME IN QUARANTINE – different languages

In this post,  Edulias early stage researchers present 5 tips to make quality food time whilst in quarantine. Here you can find the infographics summarising (pdf) the tips in 8 different languages   English Spanish Italian Norwegian [caption id=”attachment_1396″…


Edulia presents: QUALITY FOOD TIME IN QUARANTINE 

Staying at home for an extended period of time can be difficult, and healthy eating can be extra challenging due to the more relaxed “weekend atmosphere”. But worry not, because the Edulia team are here to share TIPS on how to make quality food time whilst in quarantine.  The tips are presented in the infographics…


Paper on why children accept or reject foods

ESR3, Julia Sick at the University of Florence (Department of Agriculture, Food, Environment and Forestry) recently published her first paper “Children’s Self-Reported Reasons for Accepting and Rejecting foods” in the journal “Nutrients”. The paper is based on her Master  Thesis which was conducted as a part of Taste for life (http://www.smagforlivet.dk/) and supervised by Annemarie Olsen…


Get to know the early stage researchers – interview with Julia (ESR3)

Julia is about to start as Edulia position ESR3 at the University of Florence in Italy. Her research will focus on The role of emotions, personality traits and sensory sensitivity in food preferences in pre-adolescent children, in WP2. She will work closely with Ervina (ESR2) Please, tell us about your background  My name is Julia…


ESR3 The role of emotions, personality traits and sensory sensitivity in food preferences in children (preadolescents)

Objectives: (1) To develop age and product specific methods to measure emotions elicited by food in preadolescents by using a verbal-visual adaptation of the EmoSemio approach including: preliminary interviews by modified Repertory Grid Method to investigate the emotions elicited by the food categories; interview analysis by semiotic methodology, to select and “translate” the selected emotions…