Giovanni Sogari

Giovanni Sogari
Università di Parma | UNIPR · Department of Food Sciences

PhD in Agricultural Economics
Lecturer in Consumer Behavior

About

87
Publications
45,794
Reads
How we measure 'reads'
A 'read' is counted each time someone views a publication summary (such as the title, abstract, and list of authors), clicks on a figure, or views or downloads the full-text. Learn more
1,871
Citations
Citations since 2016
64 Research Items
1848 Citations
20162017201820192020202120220100200300400500600
20162017201820192020202120220100200300400500600
20162017201820192020202120220100200300400500600
20162017201820192020202120220100200300400500600
Introduction
Mr. Sogari is a researcher at the Department of Food and Drug at the University of Parma (Italy) and a former Marie Curie Fellow at Cornell University (US). His studies lie at the nexus of psychology, sensory analysis, and experimental economics to better inform policy-makers, private companies, and the general public on eating behavior. www.giovannisogari.com
Additional affiliations
July 2017 - October 2019
Cornell University
Position
  • Visiting scholar
June 2015 - December 2015
Università di Parma
Position
  • PostDoc Position
June 2015 - September 2020
Università di Parma
Position
  • PostDoc Position
Education
November 2011 - May 2015
Catholic University of the Sacred Heart
Field of study
  • Agricultural Economics
October 2004 - March 2010
Università di Parma
Field of study
  • Agriculture

Publications

Publications (87)
Article
Full-text available
Health messages may be an important predictor in the selection of healthier food choices among young adults. The primary objective of our study is to test the impact of labeling whole grain pasta with a health message descriptor displayed at the point-of-purchase (POP) on consumer choice in a campus dining setting. The study was conducted in a larg...
Poster
While including meat in human diet can be a source of nutrients, (i.e., proteins and vitamins), meat production and (over)consumption contribute to a broad range of environmental issues and diet-related chronic disease (Donati et al. 2016). To promote a balanced and healthy diet, mixed products with less meat content and an increased proportion of...
Article
Edible insects are gaining interest for human food for their health and environmental merits. In this framework, the main objective of this research is to fill the gap between market trends and scientific research about the status of edible insects in foods and to suggest a roadmap for future research and boost product launches. For this reason, an...
Article
Full-text available
We conducted a combined sensory and discrete choice experiment study with a 100% beef burger, a plant‐based burger using pea protein, a plant‐based burger using animal‐like protein, and a blended burger with 70% beef and 30% mushroom involving US consumers. Respondents were either assigned to a blind or an informed tasting condition with informatio...
Article
Full-text available
Introduction: The years spent at university are critical in terms of altering people's dietary patterns. This study aimed to: (1) understand the main dietary changes that students experience after starting university; (2) determine the personal and objective factors that hinder healthy eating, and (3) define possible strategies to facilitate healt...
Article
Full-text available
Past tasting experience with edible insects could influence food neophobia (FN) and disgust, and consequently, it could increase the intention to engage with entomophagy by influencing our food neophobia and disgust. Thus, this study aims to measure the effect of food neophobia and insect disgust on the willingness to engage in entomophagy (WTE) an...
Chapter
Full-text available
In recent years, the use of insects as food and feed has gained widespread attention from industry, policy makers, the scientific community, and the general public globally. This chapter is devoted to providing insights on the current state-of-the-art around edible insects and the interlinkages among market, legislation and consumer acceptance. Fut...
Article
Traditional foods are often perceived to be high in fat and energy-dense and therefore individuals that aim to adopt a healthy diet could be discouraged to consume them. To date, consumer research investigating the interlink of healthy and traditional eating attitudes is lacking. We conducted a cross-country study with a total sample of 5928 consum...
Article
Full-text available
The effects of population increase and food production on the environment have prompted various international organizations to focus on the future potential for more environmentally friendly and alternative protein products. One of those alternatives might be edible insects. Entomophagy, the practice of eating insects by humans, is common in some p...
Article
Full-text available
Background Sustainable nutrition and food security are central topics in the current global agenda. Insect production represents a promising food source that has received growing attention in the food and feed industry due to its high nutritional value and positive effect on animal health. The resilience of insects to infections by different parasi...
Article
Reduction of meat intake and increase in vegetable consumption have attracted considerable attention from researchers and food businesses. We conducted a field experiment in a university canteen with the aim of investigating the main behavioral factors determining the consumption of a blended meat-mushroom burger. 296 students who consumed the blen...
Article
Purpose Understanding the determinants that influence consumers' attitude to adopt sustainable diets represents an important area of research to promote sustainable food consumption. The aim of this study is to investigate how (1) the individual openness to new foods (ONFs), (2) the involvement in food trends (IFTs) and (3) the social media use (SM...
Article
Full-text available
(1) Background: In recent years, the EAT-Lancet Commission has suggested the inclusion of nuts among proteins from vegetable sources, but this inclusion would imply a higher consumption of nuts compared with a healthy Mediterranean diet. (2) Objective: In this work, we sought to provide a comparison between the macronutrient intakes and environment...
Article
Aquaculture has increased significantly in recent decades and, if managed sustainably, it could contribute to food security and safety. However, several studies have found the evidence that European consumers prefer wild fish relative to farmed fish. Hence, it becomes crucial to provide accurate information on aquaculture products. This study aims...
Article
The opportunity to use insects as protein sources for poultry has many environmental advantages. Moreover, the administration of insects to poultry can provide animal welfare and health benefits, allowing the expression of their natural behaviour, reducing aggression, and supplying nutrients. However, there is limited research on consumer’s accepta...
Article
Full-text available
Background: The dietary supplements market is growing, and their use is increasing among professional athletes. Recently, several new protein supplements have been placed in the marketplace, including energy bars enriched with insect flour. Edible insects, which are rich in protein content, have been promoted as the food of the future and athletes...
Article
Full-text available
The inclusion of insects as a protein source in feed production is not only related to technical, economical, and normative restrictions but is also affected by consumer acceptance. In this study, we evaluated consumers’ attitudes, intention to purchase and eat, and willingness to pay for meat obtained from a farmed duck fed with insect-based meal...
Article
Full-text available
College students’ lifestyle and eating habits strongly affect their health. Among many healthy eating behaviors, including whole grain food in the diet is known as providing health benefits such as maintaining a steady blood sugar, lower cholesterol, and since it is rich in fiber and minerals, it is essential for the well-being. However, consumers’...
Article
Full-text available
Healthy food choices are crucial for a healthy lifestyle. However, food choices are complex and affected by various factors. Understanding the determinant factors affecting food choices could aid policy-makers in designing better strategies to promote healthy food choices in the general public. This study aims to evaluate the food choice motivation...
Article
This work focuses on the reuse of brewery spent grains (BSGs), the most abundant by‐product of the beer industry, today mainly used as animal feed. BSGs are rich in fibers and proteins as well as phenolic compounds, all of which are beneficial for human nutrition. Cereal bars containing 12% BSG were formulated and characterized instrumentally. More...
Article
In recent years, the rise in meat consumption has been criticized for health, environmental, and ethical reasons. This trend has fostered the shift from a meat-centric diet to a plant-forward diet. A prime example of this is the introduction of “blended meat products” that mix plant-based ingredients into meat-based foods. This study designed and i...
Article
Full-text available
Seafood products are important sources of protein and components of a healthy and sustainable diet. Understanding consumers’ preferences for fish products is crucial for increasing fish consumption. This article reports the consumer preferences and willingness to pay (WTP) for different fish species and attributes on representative samples in five...
Book
This book explores one of the most discussed and investigated novel foods in recent years: edible insects. The increasing demand for alternative protein sources worldwide had led the Food and Agriculture Organization of the United Nations (FAO) to promote the potential of using insects both for feed and food, establishing a program called “Edible I...
Chapter
The last decade has seen a surge of interest and investment in insects as food and feed. Has the Global North ever before given a novel and neglected food group so much attention? In this chapter we describe how and why multiple sectors - academia, media, industry - have begun to popularise and call for a resurgence in the use of insects as food in...
Chapter
In recent years there has been a growing number of studies analysing consumer acceptance, preferences, choices and willingness to pay for insects and insect-based products as food.
Article
Full-text available
This study provides a framework of the factors predicting the intention of eating an insect-based product. As part of the study, a seminar was carried out to explore how the provision of information about ecological, health, and gastronomic aspects of entomophagy would modify consumer beliefs regarding insects as food. Before and after the informat...
Article
Full-text available
Many research articles have been published about people’s perceptions and acceptance of eating insects as novel foods in Western countries; however, only a few studies have focused on Australian consumers. The aim of this work is to explore attitudes towards edible insects of younger Australians (Millennials and Generation Z) with data collection c...
Article
Full-text available
Recently, insects have received increased attention as an important source of sustainable raw materials for animal feed, especially in fish, poultry, and swine. In particular, the most promising species are represented by the black soldier fly (Hermetia illucens, HI), the yellow mealworm (Tenebrio molitor, TM), and the common house fly (Musca domes...
Chapter
Full-text available
In the forthcoming decades, insects might become an important alternative protein source for human consumption. However, what do consumers think about eating insects? The answer is still not very clear, and large differences exist between Western and Eastern societies. While the former has never really experienced edible insects as food, (some) Eas...
Article
Full-text available
Overweightness and obesity rates have increased dramatically over the past few decades and they represent a health epidemic in the United States (US). Unhealthy dietary habits are among the factors that can have adverse effects on weight status in young adulthood. The purpose of this explorative study was to use a qualitative research design to ana...
Chapter
Consumer-driven innovation is becoming more and more central and decisive as a way to understand what makes consumers choose the product that maximizes their satisfaction. In the last decades, modern marketing research methods have been applied to understand and better predict the consumer behavior of specific target groups. The need of introducing...
Article
Full-text available
The aim of this study was to investigate how sensory-liking attribute perceptions (appearance, taste and organoleptic characteristics) can change between a readily visible vs a processed insect product before and after tasting. Results indicate that texture and appearance of the insect are perceived as stronger barriers than the taste attribute. Mo...
Article
Full-text available
Il presente studio si propone di esaminare il ruolo dei social media nel comportamento di acquisto del vino da parte dei consumatori tra le generazioni millennial e non millennial. I risultati mostrano la capacità dei social media di aumentare la consapevolezza sulla sostenibilità e, di conseguenza, influenzare il comportamento di acquisto del vino...
Article
Full-text available
Il nuovo regolamento sui Novel Food potrebbe creare i presupposti per lo sviluppo di un mercato di nicchia per i prodotti a base di insetti. In questo studio viene investigato l’interesse e il comportamento dei consumatori riguardo l’entomofagia. I risultati mostrano che la food neophobia è negativamente correlata alla disponibilità al consumo e ch...
Poster
PrimeFish. Consolidating the economic sustainability and competitiveness of European fisheries and aquaculture sectors to reap the potential of seafood markets – EU H2020 PrimeFish project is developing an innovative market orientated prediction toolbox. It allows strengthening the economic sustainability and competitiveness of European Seafood o...
Article
Full-text available
In the coming years, social media technology will have a crucial role in environmental involvement and in encouraging sustainable behaviors in the wine industry. Sustainable development is becoming a crucial topic for many consumers. Also, in the wine industry much research has been carried out to decrease the environmental impact, with a particula...
Article
Full-text available
The yield of several commodity crops is provided in large part by genetically modified crops in North and South America. However, reservations exist in Europe due to possible negative effects on human health or environment. This paper aims to analyse the current research priorities identified in EU countries and to engage European stakeholders into...
Poster
Full-text available
Study on the drivers and barriers behind sustainability programmes in the Italian wine sector
Poster
Full-text available
Overview of my MarieCurie Project
Article
Insects are a potential ingredient of food preparations, providing nutrients (e.g. proteins) with a low environmental impact. Despite the benefits, consumers in Western countries generally reject the practice of eating insects. This work aims to measure the intention to and the behaviour of eating novel food products containing insect flour in the...
Article
Vegetables consumption is decreasing among young people in Italy. This paper aims to understand the main determinants of vegetables consumption among young adults to suggest possible intervention strategies to promote it. A cross-sectional study was conducted on a samples of Italian students (n = 751), using the theory of planned behaviour (TPB) as...
Chapter
This chapter focuses on the properly bred, handled and prepared, edible insects which are considered safe for human consumption and which can lead to a high-quality diet, provided other common dietary recommendations (e.g., variety in food items and portion control) are respected. Edible insects as food source might help to feed developing countrie...
Article
Full-text available
In the last twenty years there has been a large interest in sustainable winegrowing initiatives worldwide. As a consequence, the wine sector has seen the growth of “environmentally-friendly” and ethical claims according to specific eco-certification schemes and labelling programs. Thus, sustainable claims are becoming credence attributes that compe...
Article
Full-text available
Edible insects as a food source might help feeding poor developing countries and at the same time be a complementary food/ingredient for developed countries. However, in the Western countries the majority of people refuse the idea of eating insects, for mainly cultural reasons. The main purpose of this study is to investigate the expectations about...
Article
Full-text available
Purpose – The purpose of this paper is twofold: first, to explore the concept of consumers’ perception of sustainable wine and second, to investigate different clusters based on three factors identified (belief about environmental protection, beliefs about sustainable wine certification and attitude towards sustainable-labelled wine) and willingnes...
Conference Paper
In a near future, edible insects as a food source might be a complementary food/ingredient of the diet in developed countries. The main purpose of this study is to investigate the perception and behavior towards the consumption of edible insects in a Western country. The analysis was conducted on the basis of the Theory of Planned Behaviour.