Prof.ssa

SCAZZINA Francesca

Professore di II fascia
Settore scientifico disciplinare:
FISIOLOGIA (BIO/09)
  • Curriculum Vitae
  • Office hour
  • Teaching
  • Appointments
  • Research
  • 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.

Completion accademic year: 2019/2020

Completion accademic year: 2018/2019

Completion accademic year: 2017/2018

Completion accademic year: 2016/2017

Completion accademic year: 2015/2016

Completion accademic year: 2014/2015

Professor/Teacher

Lines of research

Francesca Scazzina research work starts in 2005 with a main focus on complex carbohydrate, dietary fibre, prebiotics and antioxidants in foods, and their effects on metabolism and intestinal functions. She also was involved in population surveys in the Italian section of the European Prospective Investigation into Cancer and Nutrition (EPIC). 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. Additionally, she recently started working in the framework of diet sustainability, applying the nutritionist's viewpoint to a topic that had been mainly faced with an ecological approach.

Publications

Orcid

https://orcid.org/0000-0002-5372-8658

Spin-off

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. 

Other

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).

Contacts

Phone number
906203
Office location

Medical School, Building C, Via Volturno 39, 43125 Parma, Italy