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…
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…
How are emotions and food related? On the one hand, emotions and moods can influence what food we want to eat and how much of it, and on the other hand, the food we consume can provoke emotions in us. In the first case, the relationship has been widely researched in food-related disorders like obesity…
I chose the pathway of a researcher because of my passion about food behavior and sensory science. We, the researchers, take on a big responsibility on trying to change what and how children should eat. But what can we do that both research and real life benefit from each other? In fact, we need to…
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…
Julia defended her thesis in April 2022 and is currently working at the SensoryLab (University of Florence), where she continues among other some of her research related to the EDULIA project. Overall objectives The overall objective was to investigate the role of emotions, personality traits, and sensory sensitivity in preadolescents’ food preferences. Specific…