Dr. Carla Cavallo | Food Science | Best Researcher Award

Università di Salerno, Italy

Carla Cavallo è Ricercatore a tempo determinato in Tenure Track (RTT) presso il Dipartimento di Farmacia (DIFARMA) dell’Università degli Studi di Salerno, nel settore scientifico-disciplinare 07/A1 – Economia agraria ed estimo. Ha conseguito il dottorato di ricerca con titolo di Doctor Europaeus in “Gestione e Valorizzazione delle Risorse Agro-Forestali” e un Master’s Degree in “Management, Economics and Consumer Studies” presso Wageningen University (Paesi Bassi).

Profile:

• Google Scholar

Academic Qualifications:

• Doctor Europaeus in Management and Valorization of Agro-Forestry Resources
  University of Naples Federico II – 19/05/2016
  Thesis: Evaluation of consumer preferences towards extra-virgin olive oil – A multiperspective approach
  Supervisor: Prof. Tiziana Del Giudice – Final grade: Excellent

• MSc in Management, Economics and Consumer Studies (132 ECTS)
  Wageningen University & Research, Netherlands – 01/09/2013 – 17/07/2015
  Thesis: Evaluation of healthiness perception and authenticity of olive oil: The role of packaging and consumer attitudes
  Supervisor: Prof. Betina Piqueras-Fiszman

• MSc in Agricultural Science and Technology (123 ECTS)
  University of Naples Federico II – 20/12/2010
  Final grade: 110/110 cum laude
  Thesis: Pasta in modern retail: Consumer preferences through choice models
  Supervisor: Prof. Tiziana Del Giudice

🏛 National Scientific Qualification (ASN):

• Qualified as Associate Professor – Sector 07/A1 (Agricultural Economics and Appraisal)
  Validity: 10/01/2020 – 10/01/2031

🌍 International Experience:

• Visiting Scholar – IRTA (Institute of Agrifood Research and Technology), Monells, Spain
  Period: January 8–26, 2024
  Funded research stay – Competitive Call #2
  Project: How to improve signaling of healthy products? Health claims vs. graphic cues
  Output: Paper presentation at SIDEA 2024

• Visiting Scholar – Wageningen University & Research, Netherlands
  Period: 13/10/2014 – 30/03/2015 (24 weeks)
  Outputs: Publications in Journal of Sensory Studies, Int. Journal on Food System Dynamics, presentations at EAAE Congress

Research Projects:

National Scientific Coordination:

• 2022 – PRIN PNRR DEMETRA←→ARTEMED
  National Coordinator – University of Naples unit
  WP6: “Sensory Appeals”
  CUP: E53D23019440001 | Project code: MUR P2022SJH5H
  PI: Prof. Valentina Carfora (UNINT)

International Work Package Leader:

• 2023 – SEEDS (PRIMA-Horizon 2020)
  WP6 Coordinator: “Nurturing local foodscapes”
  Grant Agreement n. 2332 – Call 2023 AGROFOOD RIA
  Countries involved: Italy, Egypt, Spain, Jordan, Morocco, Tunisia

Participation in National/International Projects (selected):

• PRIN PNRR DEMETRA←→ARTEMED (2022) – WP3, WP4, WP7

• Ager – COMPETiTiVE (2018) – EVOO health claims and consumer perception

• PSR Campania (2019) – GIAGIU and BOXNARRANTE projects

• MiPAAF – PRO.FI.LA (2019) – Italian poultry sector

• UE-Puglia Region – PERFORM TECH (2016) – EVOO from ultrasonic tech

• STAR – BE.HA.VE. (2016) – Nudging in food choices

• LIFE – ECOREMED (2015) – SIN food preferences post phytoremediation

• PON – InFoPack (2013) – Informative food packaging

• MiPAAF – BIOFORME (2012) – Non-food crops for bioenergy

• MiPAAF – TIPIPAPA (2011) – Early varietal characterization of potatoes

Editorial Responsibilities:

• Associate Editor for:

  • Nature Humanities and Social Sciences Communications

  • Discover Food

  • BMC Nutrition

Citation Metrics:

• Total Citations: 1,781 (1,615 since 2020)

• h-index: 20 (19 since 2020)

• i10-index: 26 (24 since 2020)

Publication Top Notes:

• Explaining consumer purchase behavior for organic milk: Including trust and green self-identity within the theory of planned behavior

• Increasing healthy food choices through nudges: A systematic review

• Resilience effects in food consumption behaviour at the time of Covid-19: Perspectives from Italy

• What attributes of extra virgin olive oil are really important for consumers: a meta-analysis of consumers’ stated preferences

• Why Do Consumers Intend to Purchase Natural Food? Integrating Theory of Planned Behavior, Value-Belief-Norm Theory, and Trust

• Visual elements of packaging shaping healthiness evaluations of consumers: The case of olive oil

• Consumers’ willingness to buy innovative traditional food products: The case of extra-virgin olive oil extracted by ultrasound

• Extra‐virgin olive oil: are consumers provided with the sensory quality they want? A hedonic price model with sensory attributes

• Consumers’ Perceptions and Preferences for Bitterness in Vegetable Foods: The Case of Extra-Virgin Olive Oil and Brassicaceae—A Narrative Review

• Credence attributes, consumers trust and sensory expectations in modern food market: is there a need to redefine their role?

• Insects or not insects? Dilemmas or attraction for young generations: A case in Italy

• Consumer preferences for finfish: A systematic literature review

• The Footprint of Wildfires on Mediterranean Forest Ecosystem Services in Vesuvius National Park

• Are (All) Consumers Averse to Bitter Taste?

• Innovation in traditional foods: A laboratory experiment on consumers’ acceptance of extra-virgin olive oil extracted through ultrasounds

• The environmental benefits of changing logistics structures for fresh vegetables

• Testing consumers’ acceptance for an extra-virgin olive oil with a naturally increased content in polyphenols: The case of ultrasounds extraction

• Drivers of fish choice: an exploratory analysis in Mediterranean countries

• Do consumers understand health claims on extra-virgin olive oil?

• Insetti per l’alimentazione umana: barriere e drivers per l’accettazione da parte dei consumatori