Armando F J Perez Cueto Eulert serves as Professor in Food, Nutrition and Culinary Science at Umeå University, Sweden, and holds the Arctic Six Chair appointment (2024-2026) at the university's Arctic Centre. His interdisciplinary career bridges Food Science, Nutrition, and Consumer Behaviour across multiple European institutions. His educational trajectory includes foundational training as a food technologist, advanced specialization in Public Health Nutrition, and postdoctoral research in Consumer Behaviour at Ghent University and University of Copenhagen. This unique combination informs his current research on population dietary transitions. Professor Perez-Cueto's research centers on behavioral interventions for plant-based consumption, applying nudging principles from behavioral economics to real-world food environments. His work examines how citizen and population transitions toward plant-based diets can be facilitated through contextual modifications in professional meal settings. Recent projects investigate virtual reality applications for dietary change, fermented food acceptance, and cross-cultural consumer responses to alternative proteins. His publication record reveals strong trends in sustainable food systems research, with increasing focus on digital influences (social media, e-commerce), household-level dietary dynamics, and innovative methodologies like VR experiments. The work consistently bridges academic theory with practical applications for public health nutrition. Arctic Six Chair (2024-2026) at Umeå University's Arctic Centre ORCID: 0000-0003-1270-2678 Featured in Elsevier's Updated science-wide author databases (2021) He leads major EU-funded consumer studies including HealthFerm (GA 101060247), Locality (GA 101112884), and FlavourFerm (GA 101181661), building on previous coordination of Eligebien (2013) and uCare (2014) networks. His teaching portfolio spans sustainable food futures, public health nutrition, and food culture courses where he integrates behavioral economics principles. As Work Package Leader in multiple Horizon Europe projects, he directs consumer behavior research teams developing evidence-based strategies for plant-based dietary transitions in professional settings, with particular focus on Arctic food systems and fermented food innovations.








