Francesca Scazzina is an Associate Professor of human nutrition at the Department of Food and Drug, University of Parma. Since 2009, being involved in food educational projects implemented in primary schools of the Parma area, Francesca acquired a deep experience in educational health learning programs and children population surveys. She is member of SINU (Italian Society of Human Nutrition), Senior Collaborator of The Need for Nutrition Education/ Innovation Programme (NNEdPro, Cambridge, UK), member of the scientific committee of Giocampus Project (Giocampus, Parma), member of the scientific committee of the Parma UNESCO City of Gastronomy Foundation. Moreover, she is co-founder and Scientific Coordinator of Madegus srl (Parma), spin off of University of Parma focused on developing specific strategies and educational tools to improve nutritional knowledge, dietary habits and lifestyle. On this topic she is involved in the European Union’s Horizon 2020 Project PREVENTOMICS_Empowering consumers to PREVENT diet-related diseases through OMICS sciences and PRIMA Project Med4Youth_ Mediterranean Enriched Diet for tackling Youth Obesity. She is working in the framework of diet sustainability, applying the nutritionist’s viewpoint to a topic that had been mainly faced with an ecological approach, being a partner in the European Union’s Horizon 2020 Project STRENGTH2FOOD_ Food quality for sustainability and health. Additionally, she is working on “Pappa di Parma” project, consisting in optimization of several recipes developed according to food availability, nutritional needs, technological accessibility and sensory acceptance, in countries where chronic malnutrition is the main cause of death among children.
Here, link for publications: https://scholar.google.it/citations?hl=it&pli=1&user=g_X1-EgAAAAJ