Sustainability, Health and Taste: Psychology of Food Choices in the Protein Tran

Organisation/Company Università di Torino Research Field Psychological sciences Researcher Profile Recognised Researcher (R2) Leading Researcher (R4) First Stage Researcher (R1) Established Researcher (R3) Application Deadline 9 Jun 2026 - 13:00 (UTC) Country Italy Type of Contract To be defined Job Status Not Applicable Is the job funded through the EU Research Framework Programme? Not funded by a EU programme Is the Job related to staff position within a Research Infrastructure? No

Offer Description
The sustainability of the food supply chain is now a major social, economic, environmental, and public health concern. Promoting healthier and more sustainable diets represents a crucial challenge. Diversifying protein sources is a key strategy to reduce the environmental impact of diets and improve their quality in terms of physical and psychological health. The diffusion of alternative proteins (plant-based, precision fermentation, and cell-based) relies on production innovations but ultimately depends on consumer acceptance. The project adopts a cross-cultural quantitative approach and focuses on the psychological processes underlying food choices in the protein transition, aiming to: 1) understand how skills, psychological dispositions, motivations, and contexts shape choices; 2) identify the factors that may foster healthier and less impactful dietary patterns.

Mandatory requirement for admission to the selection: italian Laurea Magistrale, or Laurea a Ciclo Unico, or an equivalent degree from foreign Universities, obtained no more than 6 years prior to the application deadline (i.e obtained after 09/06/2020). The Call for Applications (published on the University Bulletin Board under ref. no. 2560 of 19/05/2026), containing the procedures to participate in the selection process and the specific requirements for each selection, is available at https://webapps.unito.it/albo_ateneo/ .

Italy

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