top of page

Thematic area II: Food Perception and Education

Area coordinator: Nicola Perullo (University of Gastronomic Sciences of Pollenzo, Italy)


9.00 - 9.40 Introduction and keynote speech

Welcome greetings and introduction 

Nicola Perullo (University of Gastronomic Sciences of Pollenzo, Italy)


Collectives at the Table. The Strategic Use of Pleasure

Gianfranco Marrone (University of Palermo, Italy) with Francesco Mangiapane (University of Palermo, Italy)


9.40 - 11.00 – First Morning Session


9.40 - 10.00 

From food to taste, from taste to food. Building a parable in young people's taste perception to “relish”  the future

Antonina Plutino (University of Salerno, Italy), Paola Zoccoli (University of Salerno, Italy)

10.00 - 10.20

The making of 'a taste for sustainability': the role of ecological thought, hospitality, and enjoyment

Isaac Enrique Perez Borda (University of Gastronomic Sciences of Pollenzo, Italy)


10.20 - 10.40

Food awareness

Martina Fagotti (Mercatorum Telematic University, Rome, Italy) 


10.40 - 11.00

Consipience: knowing together by tasting together, within and across species

Joshua Evans (Technical University of Denmark, Denmark)


11.00 - 11.20 – Coffee break 


11.20  - 12.40 – Second Morning Session


11.20 - 11.40 

Diffused University and post-Covid

Ishida Masayoshi (Ritsumeikan University, Japan)


11.40 - 12.00

Lockdown in Italy and consumption: the rise of flour during domestic forced isolation from a digital perspective

Massimiliano Moschin (University of Udine, Italy) 


12.00 - 12.20

Gastronomic studies in higher education – The Irish state-of-the-art

Anke Klitzing (Technological University Dublin, Ireland), Máirtín Mac Con Iomaire (Technological University Dublin, Ireland)


12.20 - 12.40 

Mind the (Knowledge) Gap. How cities can help solve the household food waste problem: practical suggestions

Amit Mestechkin (Independent researcher, Israel)

12.40 - 14.00 – Lunch break & Poster Session


14.00 - 16.00 – Afternoon Session 


14.00 - 14.20 

Fill your belly not your bin: An action research project to reduce food waste at Kunskapsskolan in Trelleborg, Sweden

Silvia Mugnaini (University of Florence, Italy), Gyeong Jeong Min (Global Product Compliance, Sweden)


14.20 - 14.40

Solution is served! Good food and strong words in the defence of flavor_MocaMad in Aarhus, Denmark

Zsofia Anna Toth (Independent researcher)


14.40 - 15.00

Consumers' perception of edible flowers as fascinating food in future

Mohammad Sadegh Allahyari (Islamic Azad University, Iran)


15.00 - 15.20

Olfactory foodification: and aesthetic inquiry on smell, food and spaces 

Elena Mancioppi (University of Gastronomic Sciences of Pollenzo, Italy)


15.20 - 16.00

Final discussion


16.15 - 18:00 – Roundtable

Moderator: Nicola Perullo (University of Gastronomic Sciences of Pollenzo, Italy)

bottom of page