Why we are what we eat? Sociocultural dimensions of food
Research on food for health marketing for shaping consumers' acceptance
Mass communication regarding the evolution of diet and health from Atapuerca to the present.
Communicative strategies for food benefits. Consumers, technologies and engagement.
Overview of the FoodRisC project. Aine McConnon. University College Dublin, Ireland
Communicative barriers or solutions. Roles and professional identities in our networked era
Food information in the social media era: Analysing consumers' practices
Food Trend Trotters. A new approach to communicate food innovations. MAITRE: An EU project for improving communication in Food Science Research.
Communicating food: Foodways as a map of meanings
Elcocinerofiel.com as a case of study, opportunities in the 2.0 environment
Education and feeding project (EDAL): promoting health in primary-school to reduce obesity.
“The Thief of Brains”. Some thoughts from a self-made scientific communicator
From the design to validation of health claims. What about claims and food benefits?
