The Gender Equality course aims at raising awareness in the PhD Candidates about the current reported gender inequalities in research and to train on how to address them. This will be done presenting strategies aiming at achieving gender equality and for a gender-sensitive research.
The course aims at presenting the different dimensions involved in food preferences and choice. It consists of three parts: 1. Preferences and Expectation: key factors for preference development are considered in light of the interrelationships between learning mechanisms, sociocultural context and innate preferences. The role of expectations in food acceptance is also discussed; 2. Individual Differences: covers individual differences in somato-chemosensory acuity and their role in food preferences; popular biomarkers of oral acuity are presented, and their pros and cons discussed; 3. Marketing: some key concepts of marketing are recalled, and the Theory of Planned Behavior is introduced. A case study on the drivers of plant-based convenience foods consumption based on a multicomponent model of the Theory of Planned Behavior is presented.