Based on the relations between sensory perception, pleasure, food choice and food behaviour, the project will look for new approaches to drive children to like and actively choose healthy foods, developing healthier dietary habits.
01. Feb 2018
31. May 2022
EU - Horizon 2020
Nofima; University of Firenze, IT; Wageningen University, ND; MAPP-Aarhus University, DK; Universidad de la República, UY; INRA Dijon, FR; Institut Paul Bocuse Research Centre, FR, Tine, NO; Norwegian Institute of Public Health, NO; Arla Foods Amba, DK; Kidverising, DK; Elior, FR; Samontana, IT; Food & Biobased Research-WUR-FBR, ND; Netherlands Nutrition Centre, ND; National Food Institute of Uruguay-INDA, UY; NMBU (Norges miljø- og biovitenskapelige universitet); Sante Publique France (FR); INDEAD Sorbonne Université Behavioural Lab (FR)
Edulia responds to the urgent need of the EU society to find new ways to tackle the escalating issue of obesity, through promoting healthier eating from childhood, within the context of choice.
Edulia is a multi-disciplinary and inter-sectorial European Training and Research Network with a global reach.
Our network will train 11 young innovative and adaptable researchers in high-level skills across complementary fields through studying children’s food choices, in order to build strong career development paths.
Do you want to follow the young researchers and their work? The project has started a blog. Find it on the project website Edulia.eu.
The training program includes multidisciplinary scientific training within both natural and social sciences, secondments in academic and non-academic organisations, and courses in transferable skills, promoting science communication and outreach.
The overall aim of the research programme is to better understand how multiple factors act as barriers for children’s healthy eating and how to tackle them, bringing together leading scientists in the Food Choice arena in a collaborative network that will transcend the limits of this project and strengthen European research.
Edulia will develop social marketing and nudging strategies, study peer and family social interactions and social media marketing, identify sensory and non-sensory parameters that influence what is eaten (food choice) and how much is eaten (intake), and develop products which can drive healthy eating through sensory pleasure.
We will explore children’s food choices in real settings, observing eating behaviour and social interaction, in parallel to food preferences and food intake. We will ultimately propose innovative approaches to support children’s healthier eating, providing a strong knowledge base and clear guidance to the general public, the food industry and EU policy makers.
The role of food packaging on children’s diet: Insights for the design of comprehensive regulations to encourage healthier eating habits in childhood and beyond
Does responsiveness to basic tastes influence preadolescents’ food liking? Investigating taste responsiveness segment on bitter-sour-sweet and salty-umami model food samples
Investigating the Relationships between Basic Tastes Sensitivities, Fattiness Sensitivity, and Food Liking in 11-Year-Old Children
The ability of 10–11-year-old children to identify basic tastes and their liking towards unfamiliar foods
Basic taste sensitivity, eating behaviour, and propensity of dairy foods of preadolescent children: How are they related?
Children as food designers: The potential of co-creation to make the healthy choice the preferred one
Children’s sweet tooth: Explicit ratings vs. Implicit bias measured by the Approach avoidance task (AAT)
How children approach a CATA test influences the outcome. Insights on ticking styles from two case studies with 6–9-year old children
The influence of label information on the snacks parents choose for their children: Individual differences in a choice based conjoint test
Significant sugar-reduction in dairy products targeted at children is possible without affecting hedonic perception
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