SESSION 01 – Track 19: Towards understanding food consumption behavior (Lecture Room 1)

SESSION CHAIR: GALATI A.

DISCUSSANT: Sakka G.

 

  1. Consumer behaviour and food habits: exploring out-of-home food waste, Principato, L.; Secondi, L.
    Presenter: Principato, L.

  2. Neophobia, country image and food consumption. A preliminary study, Mason, M. C., Raggiotto, F., Nassivera, F.
    Presenter: Mason, M. C.

  3. IRRADIATED FOODS BETWEEN CONCERN AND ACCEPTANCE IN THE ITALIAN MARKET, Galati, A., Moavero, P., Crescimano, M.
    Presenter: Galati, A.

  4. ADOPTION OF PRACTICES OF ENVIRONMENTAL SUSTAINABILITY IN VITICULTURE: FIRST SUGGESTIONS FROM CANTON OF TICINO, Tulone, A. Crescimanno, M. Tinervia, S. Galati, A.
    Presenter:
    Galati, A.

SESSION 02 – Track 19: Business Innovation Perspective in the Food Sector (Lecture Room 1)

SESSION CHAIR: Santoro G.

DISCUSSANT: KARADZIC V.

  1. Food Losses and Waste at Company level: The Case of Barilla Pasta, Principato, L., Ruini, L., Guidi, M., Cornini, N., Pratesi, C., Pratesi, A., Secondi, L.
    Presenter: Principato, L.

  2. Innovation and Tradition in the Wine Business: An Enquiry into Family Businesses’ Approach to the Dilemma, Giacosa, E., Stupino, M.
    Presenter: Stupino, M.

  3. Farmers’ Willingness to Pay for Collective Brands, Tselempis, D., Karipidis P., Tzimas D., Kontogeorgos, A.
    Presenter: Tzimas D.