- Curriculum Vitae
- Office hour
- Third mission
Francesca Scazzina is an Associate Professor of human nutrition at the Department of Food and Drug, University of Parma. Since 2009, being involved in food educational projects implemented in primary schools of the Parma area, Francesca acquired a deep experience in educational health learning programs and children population surveys. She is member of SINU (Italian Society of Human Nutrition), Senior Collaborator of The Need for Nutrition Education/Innovation Programme (NNEdPro, Cambridge Foundation, Cambridge, UK (www.nnedpro.org.uk)), jury member of BCFNYES! (https://www.barillacfn.com/en/), member of the scientific committee of Giocampus Project (https://www.giocampus.it/en/), member of the scientific committee of the Parma UNESCO City of Gastronomy Foundation (http://www.parmacityofgastronomy.it/parma-unesco-creative-city-of-gastronomy/). Moreover, she is co-founder and Scientific Coordinator of Madegus (www.madegus.com) spin off of University of Parma focused on developing specific strategies and educational tools to improve nutritional knowledge, dietary habits and lifestyle. Additionally, she is working in the framework of diet sustainability, applying the nutritionist's viewpoint to a topic that had been mainly faced with an ecological approach, being a partner in the European Union's Horizon 2020 Project STRENGTH2FOOD_Food quality for sustainability and health (https://www.strength2food.eu).
To be agreed upon a phone call or an e-mail.
Anno accademico di erogazione: 2021/2022
Anno accademico di erogazione: 2020/2021
Anno accademico di erogazione: 2019/2020
Anno accademico di erogazione: 2018/2019
Anno accademico di erogazione: 2017/2018
Anno accademico di erogazione: 2016/2017
Anno accademico di erogazione: 2015/2016
- First cycle degree (DM 270) GASTRONOMIC SCIENCE A.Y. 2021/2022
- First cycle degree (DM 270) GASTRONOMIC SCIENCE A.Y. 2020/2021
- SCIENZE DEGLI ALIMENTI A.Y. 2020/2021
- First cycle degree (DM 270) GASTRONOMIC SCIENCE A.Y. 2019/2020
- SCIENZE DEGLI ALIMENTI A.Y. 2019/2020
- First cycle degree (DM 270) FOOD SCIENCE AND TECHNOLOGY A.Y. 2017/2018
- First cycle degree (DM 270) FOOD SCIENCE AND TECHNOLOGY A.Y. 2015/2016
Lines of research
Comprehensive dietary evaluation of Italian primary school children: food consumption and intake of energy, nutrients and phenolic compoundsYear: 2021Author/s: ROSI, Alice, MENA PARRENO, Pedro Miguel, CASTELLO, Fabio, DEL RIO, Daniele, SCAZZINA, Francesca
Effect of coffee and cocoa-based confectionery containing coffee on markers of cardiometabolic health: results from the pocket-4-life projectYear: 2021Author/s: ROSI, Alice, TASSOTTI, MICHELE, ANTONINI, Monica, BRESCIANI, Letizia, FANTUZZI, FEDERICA, SPIGONI, Valentina, SCAZZINA, Francesca, DEI CAS, Alessandra, BRIGHENTI, Furio, BONADONNA, Riccardo, DEL RIO, Daniele, MENA PARRENO, Pedro Miguel
The importance of glycemic index on post-prandial glycaemia in the context of mixed meals: A randomized controlled trial on pasta and riceYear: 2021Author/s: CHIAVAROLI, Laura, DI PEDE, GIUSEPPE, DALL'ASTA, Margherita, COSSU, MARTA, FRANCINELLI, VERONICA, GOLDONI, Matteo, SCAZZINA, Francesca, BRIGHENTI, Furio
Study Protocol of a Multicenter Randomized Controlled Trial to Tackle Obesity through a Mediterranean Diet vs. a Traditional Low-Fat Diet in Adolescents: The MED4Youth StudyYear: 2021Author/s: ROSI, Alice, MENA PARRENO, Pedro Miguel, SCAZZINA, Francesca, DEL RIO, Daniele
Weight Status, Adherence to the Mediterranean Diet, Physical Activity Level, and Sleep Behavior of Italian Junior High School AdolescentsYear: 2020Author/s: ROSI, Alice, GIOPP, FRANCESCA, MILIOLI, Giulia, GOLDONI, Matteo, PARRINO, Liborio, SCAZZINA, Francesca
Co-founder and Scientific Coordinator of Madegus (www.madegus.com) spin off of University of Parma focused on developing specific strategies and educational tools to improve nutritional knowledge, dietary habits and lifestyle.
Scientific Committee Member of Giocampus Project, Giocampus is an educational alliance between private and public sectors that promotes the wellbeing of future generations through a programme of physical and healthy eating education, which is becoming an exemplary model of welfare-community. (https://www.giocampus.it).
Medical School, Building C, Via Volturno 39, 43125 Parma, Italy