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Project cooperationUpdated on 26 January 2026

Sensory and consumer science for health

Associate Professor of Food Science and Technology at University of Gastronomic Sciences

Bra, Italy

About

Experties offered:

  • analysis of consumer food perception and behaviours

  • skills on food science and technology

  • mapping diets and food related life-stiles

Example of activites

- assessing sensory liking and perception in remodulated healthier products (e.g. salt-, sugar- and saturated fats-reduced products) and/or healthy products normally rejected due to salient sensory sensations -> in case of NCDs

-developing innovative healthier recipes and meal solutions based on a consumer-involved process

-Monitoring life-styles and dietary patterns

-matching adherence to different type of diets with food preferences, and individual physiological factors affecting by specific deseases

-supporting the development of food-models and meal solutions for patients affected by specific diseases

-assessing changes in appetite, taste, and smell and pleasure of eating and mapping altered food preferences (e.g. sweet cravings)

Topic

  • DESTINATION 1: HORIZON-HLTH-2026-01-STAYHLTH-02: Behavioural interventions as primary prevention for Non-Communicable Diseases (NCDs) among young people
  • DESTINATION 1: HORIZON-HLTH-2026-01-STAYHLTH-03: Building public trust and outreach in the life sciences
  • DESTINATION 3: HORIZON-HLTH-2026-01-DISEASE-11: Understanding of sex and/or gender-specific mechanisms of cardiovascular diseases: determinants, risk factors and pathways
  • DESTINATION 6: HORIZON-HLTH-2026-01-IND-03: Regulatory science to support translational development of patient-centred health technologies

Type

  • Partner seeks Consortium/Coordinator

Organisation

Similar opportunities

  • Project cooperation

    Sensory and consumer science for health

    • Partner seeks Consortium/Coordinator
    • DESTINATION 3: HORIZON-HLTH-2026-01-DISEASE-11: Understanding of sex and/or gender-specific mechanisms of cardiovascular diseases: determinants, risk factors and pathways

    Maria Piochi

    Associate Professor of Food Science and Technology at University of Gastronomic Sciences

    Bra, Italy

  • Project cooperation

    FoodEducators as dissemination and implementation partner for healthy diets

    • Partner seeks Consortium/Coordinator
    • DESTINATION 1: HORIZON-HLTH-2026-01-STAYHLTH-03: Building public trust and outreach in the life sciences
    • DESTINATION 2: HORIZON-HLTH-2026-01-ENVHLTH-04: Towards climate resilient, prepared and carbon neutral populations and healthcare systems
    • DESTINATION 2: HORIZON-HLTH-2026-01-ENVHLTH-01: Towards a better understanding and anticipation of the impacts of climate change on health
    • DESTINATION 1: HORIZON-HLTH-2026-01-STAYHLTH-02: Behavioural interventions as primary prevention for Non-Communicable Diseases (NCDs) among young people

    Viktoria Soos

    Programme Lead of FoodEducators programme at FoodEducators

    Budapest, Hungary

  • Project cooperation

    Atlantic Technological University St Angela's

    • DESTINATION 1: HORIZON-HLTH-2026-01-STAYHLTH-02: Behavioural interventions as primary prevention for Non-Communicable Diseases (NCDs) among young people

    Aoibhín Moore Heslin

    Postdoctoral researcher at Atlantic Technological University

    Sligo, Ireland