Dr Francesco Foroni - Nat Sch Psychology (Faculty of Health Sciences)
Fully accredited supervisor - Can supervise as principal supervisor
Dr. Foroni conducts research on the interplay between affective and cognitive processes involved in perception and judgments.
His research agenda includes a growing line of research on perceptual, affective and cognitive processes involved in food choice. In collaboration with an interdisciplinary research network he is developing a research program with a novel approach to food research combining paradigms assessing implicit and explicit attitudes, decision making, and preference with the aim to directly apply the results to clinical and healthy populations. For instance, he is investigating how we categorises different types of food and which factors (e.g., implicit/explicit evaluations or individual characteristics) drive food/beverage preferences and choices.
A second research line investigates how proprioceptive information about our own body (e.g., facial feedback) are at the base of emotion information processing and how this proprioceptive information guides our explicit judgments and fast implicit evaluative processes.
His research is characterised by an integrated approach and has employed classical social cognitive behavioural methods together with electrophysiological and neuroscientific techniques also in healthy and clinical groups.
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Social Cognition ; Food perception and choice ; Emotion ; Embodied cognition ; Facial Expressions ; Social Cognitive Neuroscience ; Eating behaviours ;
Implicit/explicit measurements ; Facial Electromyography (EMG) ; Event-related Potential (ERP) ; functional MRI ;
Implicit and explicit evaluations of foods: The natural and transformed dimension, in Food Quality And Preference
The smell of wine 'terroir' as perceived by wine- professionals or novices, in Food Quality And Preference
Food perception and categorization: implicit and explicit evaluations and choice, in Handbook of Categorization in Cognitive Sciences, 2e