Invernizzi Foundation – Study and Merit Support
Students enrolling in the first year of of a graduate degree programme at the Faculty of Agricultural, Food and Environmental Sciences of Università Cattolica del Sacro Cuore – Piacenza/Cremona Campus may be eligible for tuition fee exemptions awarded based on merit.
Further details will be available soon.
The graduate will be able to work in prevention, clinical and rehabilitation, social communication, and business consulting contexts primarily engaged in understanding and modifying health-risk behaviours, lifestyles and consumption behaviours.
Thus, graduates will acquire the basic knowledge and vocabulary necessary to converse with health and social care professionals, food technologists, nutrition experts, scientists and policy makers, marketing experts engaged in health promotion, nutrition, and the promotion of sustainability.
Furthermore, students will acquire advanced methodological skills related to qualitative and quantitative research, as well as to the management and interpretation of "big data" for conducting intelligence initiatives on consumption and health behaviour.
Profile
The international graduate degree programme in 'Consumer Behaviour: Psychology Applied to Food, Health and Environment' aims to train psychologists who are experts in understanding and modifying health behaviour, lifestyles and consumer behaviour.
A distinctive feature of the graduate degree will be the integrated view of the psycho-social and contextual processes that orient and determine the behavioural choices of individuals and their communities from a One Health perspective.
Topics covered
Qualifying objectives of this degree are:
- deepening of the knowledge, content and methods of the psychology of health, consumption, decision-making and community, with a focus on their application in the analysis of lifestyles, consumption and sustainability-related behaviour;
- the development of interdisciplinary knowledge, e.g. in health, economics, nutrition and the environment;
- the development of skills related to the basic areas mentioned above, namely:
- the design and implementation of research programmes concerning the analysis of behaviours of individuals, groups, communities and organisations related to health, nutrition and sustainability;
- the design and management of intervention actions applied to processes of changing the consumption behaviour of individuals, groups, communities and organisations in the direction of healthier and more sustainable behaviour.