Research output per year
Research output per year
Personal profile
Research Interests
Davide Giacalone is an Associate Professor and Research Group Leader at the Faculty of Engineering, University of Southern Denmark (SDU), and a member of SDU FOOD MATTERS within the SDU Biotechnology section.
His research focuses on consumer acceptance of technological innovations in the food domain, with the overarching goal of designing forward-thinking, healthy, and sustainable foods for the future. With a background in sensory and consumer science, his special areas of proficiency include inter-individual differences in food perception and acceptance, methodological research on perceptual product testing with consumers, and the application of sensory methods to product development in both research and industry.
Davide is currently on the editorial board for Food Quality and Preference, and is a member of the scientific committee for both the Pangborn Sensory Science Symposium and the European Sensory and Consumer Research Conference. He has published over 75 scientific articles and book chapters (h-index: 30) and he is a frequent contributor to international conferences on sensory science, product development, and consumer research worldwide.
Current external positions
Member, Censorkorpset for Levnedsmiddel
2019 → 2026
Member, Censorkorpset for Ingeniøruddannelserne
2019 → 2026
Keywords
- User centered design
- consumer product testing
- product optimization
- sensory evaluation
- quantitative methods
- User groups and user behaviour
- preference mapping
- clustering
- segmentation
- individual differences
- Environmentally Friendly Foods
- sustainable food innovation
- plant-based foods and beverages
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Collaborations and top research areas from the last five years
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Research output
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Consumer acceptance of novel sustainable food technologies: A multi-country survey
Giacalone, D. & Jaeger, S. R., 1. Jul 2023, In: Journal of Cleaner Production. 408, 18 p., 137119.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile228 Downloads (Pure) -
Understanding barriers to consumption of plant-based foods and beverages: Insights from sensory and consumer science
Giacalone, D., Clausen, M. P. & Jaeger, S. R., Dec 2022, In: Current Opinion in Food Science. 48, 9 p., 100919.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile364 Downloads (Pure) -
Factors affecting consumer choice of novel non-thermally processed fruit and vegetables products: Evidence from a 4-country study in Europe
Song, X., Bredahl, L., Diaz Navarro, M., Pendenza, P., Stojacic , I., Mincione, S., Pellegrini, G., Schlüter, O. K., Torrieri, E., Di Monaco, R. & Giacalone, D., Mar 2022, In: Food Research International. 153, 12 p., 110975.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile99 Downloads (Pure) -
Variations in oral responsiveness associate with specific signatures in the gut microbiota and modulate dietary habits
Menghi, L., Cliceri, D., Fava, F., Pindo, M., Gaudioso, G., Stefani, E., Giacalone, D. & Gasperi, F., Feb 2023, In: Food Quality and Preference. 106, 14 p., 104790.Research output: Contribution to journal › Journal article › Research › peer-review
Open AccessFile78 Downloads (Pure) -
Impact of COVID-19 confinement on eating behaviours across 16 European countries: The COVIDiet cross-national study
Molina-Montes, E., Uzhova, I., Verardo, V., Artacho, R., García-Villanova, B., Jesús Guerra-Hernández, E., Kapsokefalou, M., Malisova, O., Vlassopoulos, A., Katidi, A., Koroušić Seljak, B., Modic, R., Eftimov, T., Hren, I., Valenčič, E., Šatalić, Z., Panjkota Krbavčić, I., Vranešić Bender, D., Giacalone, D. & Bom Frøst, M. & 18 others, , Oct 2021, In: Food Quality and Preference. 93, 13 p., 104231.Research output: Contribution to journal › Journal article › Research › peer-review
Open Access
Activities
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EU COST (External organisation)
Giacalone, D. (Member)
24. Oct 2024 → 23. Oct 2027Activity: Membership › Membership of commitees, commissions, boards, councils, associations, organisations, or similar
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Exploring Consumer Acceptance of Various Jellyfish Preparations as an Alternative Food Source: A Sensory and Psychographic Analysis in Denmark
Rune, C. J. B. (Guest lecturer), Pedersen, M. T. (Guest lecturer), Clausen, M. P. (Guest lecturer) & Giacalone, D. (Guest lecturer)
8. Sept 2024 → 11. Sept 2024Activity: Talks and presentations › Conference presentations
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Improving aroma identification through gamification
Steen, I. (Guest lecturer), Rune, C. J. B. (Guest lecturer), Münchow, M. (Guest lecturer), Giacalone, D. (Guest lecturer) & Bredie, W. (Guest lecturer)
8. Sept 2024 → 11. Sept 2024Activity: Talks and presentations › Conference presentations
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Grilling the Myths: Uncomfortable truths and promising paths in consumer research on alternative proteins
Giacalone, D. (Guest lecturer)
2024Activity: Talks and presentations › Conference presentations
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SHEALTHY: Non-thermal physical technologies to preserve healthiness of fresh and minimally processed fruit and vegetables
Giacalone, D. (PI), Song, X. (Project participant), Bredahl, L. (Project participant), Song, Q. (PhD student) & Rune, C. J. B. (Project participant)
01/05/2019 → 30/09/2023
Project: Research
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MICROSENS: Understanding the role of human microbiota on sensory Perception
Menghi, L. (PhD student), Giacalone, D. (Co-supervisor) & Gasperi, F. (Project participant)
01/11/2019 → 28/02/2023
Project: Research
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COVIDiet: #COVIDiet: Impact of the COVID-19 lockdown on eating habits in the European population
Giacalone, D. (Project participant)
01/04/2020 → 31/12/2020
Project: Research
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NEUROSMARTOLOGY: Implementation of Consumer Neuroscience and Smart Research Solutions in Aromachology
Giacalone, D. (Co-PI) & Song, X. (Project participant)
01/12/2018 → 31/08/2021
Project: Research
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FLAVOURFERM: Unleashing the flavour potential of plant-based foods via fermentation
Giacalone, D. (Coordinator), Bueso Bordils, V. (Project manager), Clausen, M. P. (Project participant), Khoshnevisan, B. (Project participant) & Birkved, M. (Project participant)
01/11/2024 → 30/04/2028
Project: EU
Press/Media
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Er du blevet tungere? Så er du ikke alene, viser ny forskning
15/05/2021
1 Media contribution
Press/Media: Press / Media
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Corona-kage og et ekstra glas vin: Danske kvinder har levet mere usundt under nedlukning
11/05/2021
1 item of Media coverage
Press/Media: Press / Media
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Blindtest afslører: Chips smager også godt med mindre salt
18/06/2020
1 Media contribution
Press/Media: Press / Media
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Is freshly ground coffee better than pre-ground coffee?
16/02/2021
1 item of Media coverage
Press/Media: Press / Media
Prizes
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"Highly cited" paper in Web of Science (Cardello et al., Food Qual Prefer, 100, 104599)
Giacalone, D. (Recipient), 2024
Prize: Prizes, scholarships, distinctions
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Included in Stanford and Elsevier's "World's Top 2% Scientists" list for 2024 (Subfield: Food Science)
Giacalone, D. (Recipient), 2024
Prize: Prizes, scholarships, distinctions
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"Highly cited" paper in Web of Science (Giacalone et al 2022, Curr. Opin. Food Sci., 48, 100919)
Giacalone, D. (Recipient), 2024
Prize: Prizes, scholarships, distinctions
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Included in Stanford and Elsevier's "World's Top 2% Scientists" list for 2023 (Subfield: Food Science)
Giacalone, D. (Recipient), 2023
Prize: Prizes, scholarships, distinctions
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Best poster award (14th Pangborn Sensory Science Symposium)
Løkke-Andersen, C. B. (Recipient), Wang, Q. J. (Recipient) & Giacalone, D. (Recipient), 2021
Prize: Prizes, scholarships, distinctions
Teaching & Supervision
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MSc thesis: Wearable Soft Robotic Haptic Feedback for Navigation
Giacalone, D., Abbasi, A. R. & Jørgensen, J. 01/02/2022 → 01/06/2022
Course: Teaching and supervision › Supervision
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Consumer Product Testing and Optimization
Giacalone, D. & Frederiksen, M. H. 01/09/2016 → 31/01/2022
Course: Teaching
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