Jorge Pich Solé

Jorge Pich Solé serves as a Professor in the Department of Psychology at the University of the Balearic Islands (UIB), where he has held a permanent faculty position since 1987. His primary teaching responsibility involves the compulsory General Psychology course for undergraduate psychology students, alongside specialized instruction in Food Behavior for Master's students in Human Nutrition. Affiliated with both the Department of Psychology and the Department of Biology through research collaborations, he maintains active roles in multiple academic structures.

His educational background includes a Psychology degree from the University of Barcelona, where he completed his doctoral thesis in 1986 on perceptual-cognitive development under an FPI scholarship. His research trajectory evolved from fundamental perception studies to food psychology, with current focus on sustainable eating habits.

Pich Solé's research spans three distinct phases: early work on perceptual processes (chromatic categories and rhythmic patterns), transition to chemical senses and taste perception culminating in publications like La Degustació, and contemporary focus on food choice psychology and sustainability. His work integrates psychological, biological, and cultural perspectives on nutrition, particularly examining body image perception and food self-regulation in adolescent and adult populations.

His publication trends reveal strong interdisciplinary connections between psychology, nutrition science, and sustainability studies. Recent work emphasizes practical applications of group dynamics for promoting sustainable food systems, building on his foundational monograph El festí global (2007) and contributions to the FAO-aligned Food Sustainability Decalogue.

He actively supervises undergraduate and Master's theses while teaching core psychology courses and specialized nutrition content. His research leadership includes directing pilot experiences in sustainable food behavior and coordinating motivation sessions for the PREDIMED-PLUS program targeting metabolic syndrome patients.

Pich Solé participates in two major research structures: the BEATLES group (Behavioral Assessment and Treatment: Environmental and Laboratory Studies) within Psychology, and the NUCOX group (Community Nutrition and Oxidative Stress) in Biology. His current work applies group dynamics to sustainable eating initiatives, using the FAO Food Sustainability Decalogue as a practical framework.