جست‌وجوی استاد و پژوهشگر

• Sociology of Food
• Consumer Culture
• Intersectional Inequalities
• +۵ مورد دیگر

Josée Johnston is a Professor of Sociology at the University of Toronto and serves as Chair of the Tri-Campus Graduate Department. Her work spans multiple campuses within the University of Toronto system, with offices located at UTM (DV3230) and UTSG (17125-37, 700 University Ave, 17th floor). As an active faculty member available for supervising graduate students, she contributes significantly to sociology education and research across the university's three campuses. Dr. Johnston's research program centers on the intersections of culture, consumption, and environmental issues with politics and inequality. Her work explores ethical consumption and food politics through the lens of food, examining how class, gender, and power shape our relationship with what we eat. She has made significant contributions to understanding 'foodies'—their values, eating habits, and how food remains central to identity and belonging in contemporary society. Her research extends to appearance politics, examining how young people navigate beauty standards through an intersectional lens of privilege and inequality. Analysis of Dr. Johnston's recent publications reveals a consistent focus on food sociology, with particular attention to meat consumption, ethical food systems, and the cultural contradictions inherent in modern eating practices. Her work spans multiple disciplines including environmental sociology, gender studies, and political sociology, often employing intersectional frameworks to examine how power dynamics shape consumption practices. A notable trend in her scholarship is the examination of how everyday food practices reflect broader social inequalities and political divisions. Dr. Johnston is actively engaged in research funding, serving as a co-investigator on an SSHRC-funded project led by Dr. Emily Huddart Kennedy (UBC) that explores affective polarization and climate action. This research investigates how emotions, relationships, and political divisions shape possibilities for decarbonization in Canada. She is also working on an updated edition of Introducing Sociology Using the Stuff of Everyday Life (Routledge), co-authored with Kate Cairns and Shyon Baumann, which introduces core sociological concepts through everyday material culture.

Carla L. Schwanمشاهده پروفایل

استادیار

• Food microbiology
• Consumer food safety
• Home food preservation
• +۴ مورد دیگر

Dr. Carla L. Schwan is an Assistant Professor and Extension Food Safety Specialist at the University of Georgia’s College of Family and Consumer Sciences, Department of Nutritional Sciences. She serves as the director of the National Center for Home Food Preservation, focusing on microbial validation of preservation methods and consumer food safety education. Her work bridges academic research with practical outreach through training programs and international collaborations. Doctor of Philosophy in Food Science, Kansas State University (2020) Master of Science in Food Science, Kansas State University (2015) Bachelor of Science in Food Science and Technology, Federal University of Santa Maria (2012) Her research spans home food preservation , antimicrobial resistance , and food safety in informal markets . She combines laboratory studies on pathogen survivability with community-based training programs, emphasizing culturally relevant solutions in countries like Cambodia and Ethiopia. Her recent work explores digital misinformation in food safety and the intersection of food access and microbial contamination. Dr. Schwan’s publications reflect a strong focus on Salmonella and E. coli pathogen analysis in diverse settings, from swine feed mills to informal markets. Her articles highlight the need for validated preservation protocols (e.g., kombucha brewing) and cross-disciplinary approaches to food security. Trends include global health implications, microbial genomics, and practical safety toolkits. Scientific recognition includes the Graduate Student Council Award (2020) Cochran Fellowship (2019) Extraordinary Student Award (2019) Student Travel Scholarship (2018) . Dr. Schwan leads annual in-service training programs for UGA faculty and has collaborated on projects in six countries. She emphasizes international food safety and community empowerment via the National Center for Home Food Preservation, which she directs. Her lab integrates research with public health messaging.

Dusan Janakمشاهده پروفایل

دانشیار

• Classical Sociology
• Sociological Theory
• Social Philosophy
• +۷ مورد دیگر

Dusan Janak is an Associate Professor at the Department of Sociology, Faculty of Arts, Comenius University in Bratislava , and also holds a position at the Faculty of Regional Development and International Relations, Mendel University in Brno . His career spans institutions in Slovakia, the Czech Republic, and Hungary, with a focus on classical sociology, social theory, and environmental sociology. Education : PhD in Sociology from Masaryk University (2008), MA (2004), and BA (2002). Research Grants : Led projects on culinary heritage (2018-2022), social exclusion (2013-2017), and animal sociology (2024-2026). Research Interests include the institutionalization of sociology in Central Europe, qualitative methods, and the intersection of nature and culture. His recent work explores interspecies relations and environmental sociology. Publications highlight historical sociology, methodological debates, and Central European identity. He has authored monographs like Klasická sociologie ve střední Evropě and co-edited studies on Roma communities and social exclusion. Teaching covers history of classical sociology, environmental sociology, and qualitative research methods at bachelor’s, master’s, and doctoral levels. He supervises 9 bachelor’s, 5 master’s, and 2 PhD students.

• Sensory Science
• Food Science
• Nutrition
• +۵ مورد دیگر

Karin Wendin is a Professor in Food and Meal Science at the Department of Food and Meal Science, Faculty of Natural Science, Kristianstad University. She also maintains an Associate Professor position at the University of Copenhagen since 2012. Her research is centered within the Food and Meals in Everyday Life (MEAL) research group and she plays a key role in the Centre for Food, Health and Retail at Kristianstad University (FOHRK). Dr. Wendin earned her PhD in 'Sensory Dynamics in Emulsion Products Differing in Fat Content' from Chalmers University of Technology in 2001. Her academic career spans over two decades with significant contributions to sensory science and food research. She has collaborated extensively with research institutes including RISE and has held visiting researcher positions at the University of Copenhagen. Wendin's primary research focus is sensory science, defined as 'the discipline that evoke, measure, analyze and interpret reactions to characteristics of food and other materials perceived by the human senses.' Her work investigates how chemical and physical food properties influence human sensory perception through sight, smell, taste, touch and hearing. A substantial portion of her research addresses health, wellbeing, and sustainability challenges, particularly in developing food products with reduced fat, salt, and sugar while maintaining sensory appeal, and exploring alternative protein sources including insect-based foods. She has specialized in adapting food products for specific demographic groups including the elderly, children, teenagers, and individuals with weight concerns. Her research methodology incorporates both objective and subjective sensory assessments using various statistical approaches from classic to multivariate methodologies. Analysis of her recent publications reveals a strong emphasis on sustainable food systems, novel food sources, historical grains in modern contexts, and sensory evaluation methods for high-value products. Her work consistently bridges scientific analysis with practical food industry applications, with many projects involving direct collaboration between academia and industry partners. The research demonstrates increasing focus on UN Sustainable Development Goals related to sustainable consumption, health, and responsible production. Professor Wendin has extensive supervisory experience across multiple institutions including University of Copenhagen, University of Borås, Linköping University, Chalmers University of Technology, Örebro University, and Lund University of Technology. She has served on examination committees for PhD defenses at institutions across Scandinavia and internationally. Her research has been funded by major organizations including Formas, Vinnova, and the Family Kamprad Foundation, as well as through contract research with industry partners where results often remain confidential. She currently leads multiple significant projects including 'Food and Drinks for Seniors' (2024-2026), 'Ending food waste from plant to plate' (2023-2026), 'Nutritious, tasty and health-promoting novel wheat products' (2022-2025), and research on prediction methods for sensory properties of high-value sustainable products. These projects reflect her commitment to addressing contemporary food challenges through interdisciplinary research that combines sensory science with sustainability and health considerations.

Daniel E. Wellsمشاهده پروفایل

دانشیار

• Controlled Environment Agriculture
• Vertical Farming
• Hydroponics
• +۴ مورد دیگر

Dr. Daniel E. Wells is an Associate Professor in the Department of Horticulture at Auburn University’s College of Agriculture. His research focuses on improving vegetable production in controlled environments such as greenhouses and vertical farms in the Southeast. He leads the AU Vertical Farms Project and the Rane Culinary Science Center Rooftop Garden Project, integrating research and teaching to address urban agriculture challenges. His work emphasizes sustainable systems linking seed-to-plate food production. Dr. Wells teaches courses including Hydroponics (HORT 2060), Advanced Controlled Environment Agriculture (HORT 4970/7970), Plant Nutrition (HORT 7050), and Organic Gardening (HORT 2040). His research team collaborates across disciplines at facilities like the Aquaponics Facility (E.W. Shell Fisheries Center), Rooftop Gardens (Rane Culinary Sciences Building), and Freight Farms hydroponic systems. These projects support campus dining and culinary programs while training future experts in controlled environment agriculture. Key research areas include aquaponic system optimization (fish health, plant yield, waste management), urban agriculture trial systems, and economic viability of vertical farming. His initiatives connect students with hands-on learning opportunities beyond traditional classrooms, fostering innovation in food production systems.

Beat Küminمشاهده پروفایل

استاد

• Early Modern European History
• Social History
• Cultural History
• +۱۲ مورد دیگر

Professor Beat Kümin is a leading scholar in early modern European history at the Department of History, University of Warwick, where he also serves as Director of Postgraduate Research. His work bridges social, cultural, and religious history with a focus on local communities in German-speaking Europe and England (c.1400–1800). He has held visiting positions at Bielefeld, Greifswald, Konstanz, McGill, Brussels, and Frankfurt, and is deeply engaged in interdisciplinary collaboration. University of Bern (History and English) Corpus Christi College, Cambridge (PhD) Habilitation, University of Bern (2005) His research explores parish communities , food and drink cultures , public houses , and local memory practices , notably through the innovative Tower Capsules project, which examines the deposition of chronicles and objects in building structures. He investigates rural self-government in the Holy Roman Empire, particularly in imperial villages like Gersau, and the cultural dimensions of taverns and communal life. The 15 most recent publications reflect a sustained engagement with themes of local governance , memory , alcohol , migration , and religious practice . His work spans monographs, edited collections, and journal articles, often combining archival depth with broad cultural analysis. Scientific honors include: Fellow of the Royal Historical Society Fellow of the Higher Education Academy Member of the conseil scientifique, European Institute for the History and Cultures of Food Gerda Henkel Foundation funding Swiss National Science Foundation fellowship Alfried Krupp Wissenschaftskolleg fellowship Kümin has supervised numerous PhD and MA students on topics ranging from almshouses to witchcraft and the cultural history of the tomato. He has been involved in major research grants and collaborative projects, including ERC-funded initiatives and international summer schools. He co-edits the Bloomsbury series Cultures of Early Modern Europe and serves on the editorial boards of Food & History , Brewery History , and Food and Drink in History . He is a key figure in the Drinking Studies Network and the Warwick Network for Parish Research , and has directed Warwick’s Food & Drink Cultures research strand (2020–2023) and the Centre for the Study of the Renaissance (2014). His lab-like structures include the My-Parish digital platform, the annual Warwick Symposium on Parish Research, and the Summer Universities in Tours on food and drink history. He is also involved in the HOLYLAB and ALPINNKONNECT ERC projects, and the PASSION workshop series.

Giada Di Stefanoمشاهده پروفایل

دانشیار

• Innovation
• Knowledge Transfer
• Organizational Learning
• +۴ مورد دیگر

Giada Di Stefano is an Associate Professor of Strategy at Bocconi University's Department of Management and Technology, and Director of the Doctorate in Business Administration (DBA) at SDA Bocconi School of Management. She holds a PhD from Bocconi University (2011) and previously worked as a faculty member at HEC Paris and as a product manager at L’Oréal Paris. Her research focuses on innovation, knowledge transfer, and organizational learning within creative industries like gourmet cuisine, academia, and computer programming. Her teaching portfolio includes courses on strategy, data analysis for managerial decision-making, and research design at the M.Sc., MBA, and PhD levels. She also contributes to editorial roles at journals like Strategic Management Journal and Strategy Science , and serves on the board of the Consortium on Competitiveness and Cooperation (CCC). Her research methodology emphasizes mixed-method approaches, including field experiments conducted in real-world settings. Key research themes include the interplay between competition and cooperation, institutional norms in knowledge transfer, and organizational responses to status shocks. Her work has been published in top-tier journals such as Academy of Management Journal , Management Science , and Strategic Management Journal , with notable contributions to dynamic capabilities theory and experimental strategy research. Editorial Roles: Associate Editor at Strategic Management Journal , Contributing Editor at Strategy Science Affiliations: BELSS, iCrios, SnO Research Center (HEC Paris) Service Roles: Director of SRF Will Mitchell Dissertation Research Grant Program, Board Member of the Strategic Management Society Her work bridges organizational theory and strategic management, emphasizing interdisciplinary dialogue and practical applications of research findings.

Rick Dolphijnمشاهده پروفایل

دانشیار

• European Philosophy
• Food Studies
• Environmental Humanities
• +۶ مورد دیگر

Dr. Rick Dolphijn is an Associate Professor in Media and Performance Studies at Utrecht University's Faculty of Humanities. He holds concurrent roles as Honorary Professor at the University of Hong Kong (2017-2026) and Visiting Professor at the University of Barcelona (2019/2020). His research bridges continental philosophy (Deleuze, Serres), new materialism, posthumanism, and environmental humanities. He coordinates Utrecht’s Humanities Honours Program and leads international initiatives like the 'More-Than-Human City' exchange with HKU and the EU-funded CONVIVIUM project. Key projects include Food2Gather (HERA-funded food discourse analysis), IMAGINE (NORWAY-funded creative industries research), and the More-Than-Human Studies Lab co-founded with Gdańsk University. His work appears in journals like Continental Philosophy Review and books such as New Materialism: Interviews and Cartographies . Awards include the Vice Chancellor’s Visiting Professorship at Gdańsk (2024) and over 90 scholarly outputs. Research focuses on material culture, ecological thought, and interdisciplinary collaboration. Notable collaborations include editing works with Rosi Braidotti and organizing transnational academic exchanges. Current initiatives address sustainability, urban studies, and postcolonial critique through artistic and philosophical lenses.

Victoria Wellsمشاهده پروفایل

استاد

• Consumer Behavior
• Sustainable Management
• Environmental Sustainability
• +۳ مورد دیگر

Victoria Wells is a Professor of Sustainable Management and Chair in Management at the School for Business and Society, University of York, since 2017. She holds a PhD from Keele University and has held academic positions at Sheffield, Durham, and Cardiff Universities. Her research focuses on consumer behavior in pubs and sustainable practices, blending theoretical insights with real-world interventions. She is a Senior Fellow of the Higher Education Academy and a Chartered Marketer. Research Interests: Pub consumer behavior and community dynamics Sustainable consumer behavior, including environmental segmentation and renewable technologies Social marketing applications for sustainability Collaborations include work with Global Action Plan, GRAB Trust, and Golden Ball Cooperative Pub. Her recent projects address pub survival strategies, employee environmental behavior, and reusable coffee cup campaigns. Teaching emphasizes interdisciplinary approaches to marketing and sustainability, including a MOOC on pub management and protection. Key Achievements: Principal Investigator for the EPSRC-funded MacroBioCrude project Author of over 40 publications in consumer behavior and sustainability Recipient of the Certified Management & Business Educator designation

Anand Mohanمشاهده پروفایل

دانشیار

• Food Product Development
• Food Ingredient Technology
• Value-Added Food Products
• +۷ مورد دیگر

Anand Mohan is an Associate Professor at the University of Georgia , affiliated with the College of Agricultural & Environmental Sciences and the Department of Food Science and Technology . He can be contacted at anandmohan@uga.edu or via mail at 0129 Food Science Building, Athens, GA 30602. Research focuses on food ingredient innovation and meat product safety Teaches courses in food science and meat product development Developed the Food Product & Ingredient Innovation Lab Active in food chemistry and oxidation stability studies His research interests include food product development , physicochemical characterization , and meat safety . He explores oxidation reactions in muscle foods, antimicrobial interventions , and valorization of food byproducts . Recent work emphasizes plant-based meat analogs , edible flowers , and starch-based fortification . Recent publications highlight trends in food chemistry (e.g., lipid aldehyde detection), plant-based food innovation (culinary techniques and packaging), and starch modification . He also investigates meat preservation and enzymatic stabilization of food ingredients.

Marissa Nicosiaمشاهده پروفایل

دانشیار

• Renaissance Literature
• Early Modern English Literature
• Food Studies
• +۶ مورد دیگر

Marissa Nicosia is an Associate Professor of Renaissance Literature in the English Department at Penn State Abington, part of the Pennsylvania State University system. She also serves as an Associate Professor in the Writing Program. Her academic work bridges literary studies, food history, and digital humanities, making significant contributions to our understanding of early modern English culture through innovative interdisciplinary approaches that combine textual analysis with practical experimentation. Dr. Nicosia received her Ph.D. in English from the University of Pennsylvania in 2014 and her B.A. in English Literature and Creative Writing from Barnard College, Columbia University in 2007, where she was elected to Phi Beta Kappa. Before joining Penn State Abington, she taught at Scripps College, the University of Pennsylvania, and the University of the Arts in Philadelphia. Her research focuses on the intersections of early modern English literature, food studies, book history, and political theory. Dr. Nicosia examines how literary texts and historical documents reveal cultural practices, particularly around food and temporality. Her methodology combines historical formalism and critical bibliography to uncover how early modern writers engaged with questions of time, politics, and material culture. She has developed innovative approaches that bridge academic scholarship with public engagement through recipe reconstruction and digital humanities projects. Dr. Nicosia's publications demonstrate a consistent engagement with how historical texts can inform contemporary understanding across multiple formats. Her work spans academic monographs, edited collections, peer-reviewed articles, and public-facing digital humanities projects. She has established herself as a leader in bringing early modern studies to broader audiences through accessible scholarship that connects historical practices to modern experiences in meaningful ways. Franklin Research Grant, American Philosophical Society, 2024-2025 Dibner Research Fellow in the History of Science and Technology, The Huntington Library, 2024-2025 Faculty Senate Outstanding Research Award, Penn State Abington, 2023 Margaret Hannay Fellow, Folger Shakespeare Library, 2022-2023 Ogontz '65 Career Development Professorship, Penn State Abington, 2021-2023 Resident Scholar, Penn State Humanities Institute, 2022 Chief Ogontz Award, Penn State Abington, 2022 President's Award for Engagement with Students, Penn State, 2022 Dr. Nicosia has secured significant grant funding for her research, including a Summer Stipend from the National Endowment for the Humanities (2021) and the Pennsylvania Grants for Open and Affordable Learning (2021-2022). Her innovative teaching approaches have been recognized with multiple awards, including the President's Award for Engagement with Students from Penn State (2022) and the Faculty Senate Outstanding Teaching Award at Penn State Abington (2018). She has mentored numerous undergraduate students through research projects, particularly through her 'What's in a Recipe?' initiative that engages students with early modern manuscript transcription. Her public humanities project 'Cooking in the Archives' has gained national recognition, being featured in the Washington Post, HuffPost: Taste, Edible Philly, CNN.com, and on Talk of Iowa (NPR). This initiative curates transcribed and updated recipes from early modern English household manuscripts, creating a valuable resource for food historians, students, culinary enthusiasts, and the general public. The project has attracted approximately 300,000 visitors and demonstrates Dr. Nicosia's commitment to making academic research accessible and engaging for diverse audiences.

Peter Jacksonمشاهده پروفایل

استاد

• Food security and sustainability
• Social and cultural geography
• Geographies of consumption
• +۳ مورد دیگر

Peter Jackson is Professor of Human Geography at the University of Sheffield, a position he has held since 1993. Previously, he served as Lecturer and Senior Lecturer in Geography at University College London from 1980 to 1993. His academic career spans over four decades, with significant contributions to the field of human geography, particularly focusing on food-related studies. His educational background includes: BA Hons Geography, Oxford University, First Class (1976) Diploma in Social Anthropology, Oxford University (1977) DPhil in Geography, Oxford University (1980) Professor Jackson's research primarily focuses on food security and sustainability, social and cultural geography, and geographies of consumption. His work explores the complex relationships between food, culture, and society, with particular attention to consumer behavior, food anxieties, and the cultural dimensions of food systems. He has made significant contributions to understanding how food practices are shaped by social, cultural, and economic factors, and how these practices reflect broader societal changes and concerns. His research often employs interdisciplinary approaches, combining insights from geography, anthropology, sociology, and cultural studies. His recent publications demonstrate a consistent focus on food studies, particularly examining convenience food, food anxieties, and the concept of freshness in different cultural contexts. The research shows a progression from examining broader food systems to more specific aspects of food consumption and production, with an increasing emphasis on cross-cultural comparisons and interdisciplinary methodologies. His notable awards and honors include: Fellow of the British Academy (FBA) (2017) European Research Council, Advanced Investigator Grant (2008-2012) Victoria Medal of the Royal Geographical Society (2007) Fellow of the Academy of Social Sciences (FAcSS) (2001) Professor Jackson has secured substantial research funding throughout his career, including a £1.2m Leverhulme Trust grant for the 'Changing Families, Changing Food' program and a £1.3m European Research Council Advanced Investigator Grant for research on 'Consumer culture in an age of anxiety'. He has held leadership positions including Director of Research for the Social Sciences at the University of Sheffield (2004-2007) and Director of Sheffield Sustainable Food Futures (2016). Currently, he serves as Co-Director of the University Research Institute for Sustainable Food (since 2019). He directs the Sheffield Sustainable Food Futures (SheFF) initiative and leads the consumer research strand of the N8 agri-food program. His work has significant policy implications, as evidenced by his service on the Food Standards Agency's Social Science Research Committee (2008-2017, Chair 2011-2017) and his membership in the Department for Environment, Food and Rural Affairs' Social Science Expert Group (since 2017).

• Arabic Literature
• Comparative Literature
• Middle Eastern Studies
• +۳ مورد دیگر

Carol Bardenstein is an Associate Professor at the University of Michigan’s College of Literature, Science, and the Arts (LSA), affiliated with the Department of Near Eastern Studies and Comparative Literature. She is also associated with the Center for Middle Eastern & North African Studies (CMENAS) and the Global Islamic Studies Center (GISC). Her research spans modern Arabic literature, cultural encounters between Europe and the Arab world, and interdisciplinary studies of identity, memory, and foodways in Middle Eastern contexts. Her scholarship examines translation theory, contested symbols in the Arab-Israeli conflict, gender representation in Middle Eastern media, and the role of food in diasporic identities. While the years of her publications are not explicitly stated in the provided text, her work consistently engages with themes of collective memory, cultural hybridity, and cross-regional dialogue. Her teaching portfolio includes all levels of Arabic language instruction and courses such as “The Arab-Israeli Conflict in Middle Eastern Literature and Film,” “Gender and Representation in the Modern Middle East,” and “Collective Memory.” She has been on sabbatical since 2014-2015, indicating ongoing research engagement. Her work intersects with multiple disciplines, including: Arabic Literary Studies Comparative Literature Postcolonial Theory Memory and Cultural Studies Gender and Media Representation Food Studies in Diaspora Literature

Edith Blaschitzمشاهده پروفایل

استادیار

• Nazi Forced Labor Camps
• Holocaust Studies
• Digital Cultural Heritage
• +۴ مورد دیگر

Ass.-Prof. Edith Blaschitz is an Assistant Professor in the Department for Arts and Cultural Studies at the University for Continuing Education Krems, part of the Faculty of Education, Arts and Architecture. Her research focuses on Nazi-era forced labor camps, historical memory, digital cultural heritage, and participatory research methodologies. She leads projects like the 2022-2025 'NS-„Volksgemeinschaft“ und Lager im Zentralraum Niederösterreich' initiative and the 2021-2022 'Making Traces Readable' project, which combine citizen science with digital technologies to document and memorialize sites of Nazi persecution. Education: Not explicitly stated in available texts Affiliations: Director of studies in Cultural Heritage and Digital Humanities Her work bridges historical research with modern digital tools, emphasizing public engagement through augmented reality, co-curation platforms, and geographical mapping. Recent publications include monographs on Nazi labor camps in Lower Austria and interdisciplinary analyses of visual media in reconstructing historical landscapes. Grants include funding from Austrian federal programs and local municipalities for projects like 'Wo sind sie geblieben? Die Frauen von Krems' (2019-2021). She actively participates in international conferences discussing digital preservation of contested spaces and memory politics. Collaborates with institutions such as the Filmarchiv Austria and regional heritage organizations, contributing to exhibitions and public educational initiatives about lesser-known WWII sites.

Andrea Pieroniمشاهده پروفایل

استاد

• Ethnobotany
• Food Cultural Heritage
• Ecology and Sustainability
• +۳ مورد دیگر

Andrea Pieroni is a Full Professor of Ethnobotany at the University of Gastronomic Sciences (UNISG) in Italy. He holds a doctorate from the University of Bonn and has held academic positions at the University of London and the University of Bradford. His research focuses on cultural adaptation processes, traditional foraging practices, and biocultural diversity, with particular emphasis on the Mediterranean, Balkans, Eastern Europe, and the Greater Middle East. Professor Pieroni serves as Vice-President and former President of the International Society of Ethnobiology and is founder/Chief Editor of the Journal of Ethnobiology and Ethnomedicine. He has led research projects addressing food security, wild plant usage, and ecological sustainability, such as UNISG’s DiGe and SASS initiatives. His work bridges ethnobotanical field studies with policy advocacy, emphasizing community-centered approaches to ecological transition. Educations: Ph.D., University of Bonn; Medical Botany training, University of Pisa Research Projects: BIOESSaNS, GLN, ETHCSTWIN Grants & Awards: Leadership roles in global ethnobiology organizations, editorial roles in peer-reviewed journals His recent articles (2024-2025) explore topics such as Romani knowledge systems, desert truffle ethnoecology, and the impact of overtourism on foraging traditions. Pieroni advocates integrating traditional ecological knowledge into modern sustainability frameworks, particularly in food systems.