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Cinzia Franchini is a nutritionist with a Ph.D. in Food Science from the University of Parma.
Since the beginning of her journey at the Human Nutrition Unit, she has been working on several research projects aimed at deepening the study of lifestyle, with a focus on eating habits and diet sustainability.
As part of her doctoral project, Cinzia led studies aimed at identifying best practices for implementing educational strategies to improve knowledge in nutrition and promote sustainable diets in academia. During the last year of her Ph.D. program, she spent a visiting period at University of California Los Angeles, a university life where several educational projects are active aimed at making the campus a supportive environment that promotes students' physical, mental, and social well-being. This experience was an incredible opportunity for her to grow and be inspired professionally, but not only.
She currently has a research fellowship and is involved in several projects aimed at increasing knowledge and awareness regarding dietary sustainability, with a particular focus on the university community and kitchen staff, also thanks to a valuable collaboration between the Human Nutrition Unit and the International School of Italian Cuisine (ALMA).
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