Staff Profile:Dr Daniele Asioli

Name:

Dr Daniele Asioli

Job Title:

Lecturer in Consumer Studies

Responsibilities:

Program Director: BSc Food Marketing and Business Economics

Module convenor for:

• The Food Business - AP1EF2
• Research Methods and Data Analysis - AP2EQ1
• Contemporary Issues in Consumer Behaviour and Marketing - AP3EC3

Sessional lecturer for:

• Nudging & Behaviour Change - APME79

Personal website: https://sites.google.com/view/danieleasioli/

Other positions:

Norwegian University of Life Science (Norway)

• Sessional lecturer for Sensory Analysis and Consumer Research - MVI340

Ho Chi Minh City University of Technology (Vietnam)

• Sessional lecturer for Experimental Design and Data Processing - CH3309

Nofima AS (Norway)

• Visiting Researcher

Education:

• Visiting Scholar - University of Arkansas, United States, 2017
• Marie Curie Fellow - Nofima AS, Norway, 2013 - 2017
• Post Doc - Ca’ Foscari University of Venice, Italy, 2012
• Post Doc - University of Bologna, Italy, 2009 - 2011
• PhD Agricultural Economics - University of Bologna, Italy, 2009
• Visiting Scholar - University of Guelph, Canada, 2008
• BSc and MSc Food Science and Technology - University of Bologna, Italy, 2002

Areas of Interest:

• Agrifood Marketing
• Applied Multivariate Statistics
• Behavioural and Experimental Economics
• Blockchain Technology in the Agrifood Chain
• Plant and Lab-based Food Products
• Clean Labels
• Consumer Behaviour
• Emerging Food Issues and Novel Food Products
• Food Loss and Waste
• Individual Differences
• New Agrifood Technologies
• New Food Product Development
• Personal Nutrition

Current projects:

• BLOCKCHAIN - Business Value of Blockchain Technology in the Agrifood Supply Chain
• CONSUMERCHECK - New Practical Methods for Investigating Consumers' Preferences in Food Studies
• CLEANLABEL - Consumers’ Preferences and Industry Implications
• DAIRYSUS – Consumers’ Preferences for Dairy Products with Reduced Saturated Fatty Acids Content and Lower Environmental Impact
• FOOD WASTE AND LOSS - Consumers' Behaviour for Food Waste and Upcycled Ingredients
• FISHTRACE - Business Value of Traceability in the Fishery Supply Chain
• HEALTHSNAP - Healthy Eating by Freshly Made Snacks Personalized According to Individual Preferences
• LABMEAT - Consumers' Valuation for Lab Produced Meat
• MILDSUSFRUIT - Innovative Mild Processing Tailored to Ensure Sustainable and High-Quality Organic Fruit Products
• PLANT-BASED EGG - Consumers' Valuation for Plant-based Eggs
• VERTICALFARM - Consumers' Valuation for Vertical Farmed Vegetables

Current Doctoral Students:

Aniket Gawai - Can Blockchain enable trust and transparency in Agri-food supply chains: An
investigation.

Agnese Rondoni - Stakeholders' perception and consumers' preferences and willingness to pay for plant-based egg: A cross-country investigation.

Charles Domician - Sustainable development of the Tanzanian fisheries supply and value chains by fostering traceability systems

Dharmendra Pothuri - Understanding Consumer perception and acceptance of Clean meat and other alternate proteins in East African market

I welcome enquiries and applications from prospective PhD students who are interested in working on the area of research listed above.

Research groups / Centres:

Publications:

Y

Jump to: 2022 | 2021 | 2020 | 2019 | 2018 | 2017 | 2016 | 2014 | 2012 | 2011 | 2009

Number of items: 42.

2022

• Aschemann-Witzel, J., Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450, Banovic, M., Perito, M. A. and Peschel, A. O. (2022) Communicating upcycled foods: frugality framing supports acceptance of sustainable product innovations. Food Quality and Preference, 100. 104596. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2022.104596
• Grasso, S., Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 and Smith, R. ORCID: https://orcid.org/0000-0002-1546-3847 (2022) Consumer co-creation of hybrid meat products: a cross-country European survey. Food Quality and Preference, 100. 104586. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2022.104586
• Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450, Bazzani, C. and Nayga Jr, R. M. (2022) Are consumers willing to pay for in‐vitro meat? An investigation of naming effects. Journal of Agricultural Economics, 73 (2). pp. 356-375. ISSN 0021-857X doi: https://doi.org/10.1111/1477-9552.12467
• Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450, Banovic, M., Barone, A. M., Grasso, S. and Nayga, R. M. (2022) European consumers' valuation for hybrid meat: does information matter? Applied Economic Perspectives and Policy. ISSN 2040-5804 doi: https://doi.org/10.1002/aepp.13283
• Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450, Nguyen, Q. C., Varela, P. and Næs, T. (2022) Comparison of different ways of handling L-shaped data for integrating sensory and consumer information. Food Quality and Preference, 96. 104426. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2021.104426
• Banovic, M., Barone, A. M., Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 and Grasso, S. (2022) Enabling sustainable plant-forward transition: European consumer attitudes and intention to buy hybrid products. Food Quality and Preference, 96. 104440. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2021.104440

2021

• Rondoni, A., Grebitus, C., Millan, E. ORCID: https://orcid.org/0000-0002-2421-2855 and Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 (2021) Exploring consumers’ perceptions of plant-based eggs using concept mapping and semantic network analysis. Food Quality and Preference, 94. 104327. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2021.104327
• Rao, Y. ORCID: https://orcid.org/0000-0003-2274-8450, Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450, Shaosheng, J. and Nayga, R. M. (2021) Consumers’ valuation for cultured meat: a multi-city choice experiment in China. In: 2021 AAEA Annual Meeting, AUG 01-03 2021, Austin, Texas, United States. doi: https://doi.org/10.22004/ag.econ.313957
• Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 and Grasso, S. (2021) Do consumers value food products containing upcycled ingredients? The effect of nutritional and environmental information. Food Quality and Preference, 91. 104194. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2021.104194
• Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450, Fuentes-Pila, J., Alarcón, S., Han, J., Liu, J., Hocquette, J.-F., Snell, H. and Nayga, R. M. (2021) European consumer valuation for cultured beef burger: a multi-country investigation using choice experiments. In: 2021 Agricultural & Applied Economics Association Annual Meeting, 1 - 3 Aug 2021, Austin, Texas, United States. doi: https://doi.org/10.22004/ag.econ.312687
• Rondoni, A., Millan, E. ORCID: https://orcid.org/0000-0002-2421-2855 and Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 (2021) Plant-based eggs: views of industry practitioners and experts. Journal of International Food & Agribusiness Marketing. ISSN 1528-6983 doi: https://doi.org/10.1080/08974438.2021.1915222
• Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450, Mignani, A. and Alfnes, F. (2021) Quick and easy? Respondent evaluations of the Becker–DeGroot–Marschak and multiple price list valuation mechanisms. Agribusiness, 37 (2). pp. 215-234. ISSN 0742-4477 doi: https://doi.org/10.1002/agr.21668
• Rondoni, A., Millan, E. ORCID: https://orcid.org/0000-0002-2421-2855 and Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 (2021) Consumers’ preferences for intrinsic and extrinsic product attributes of plant-based eggs: an exploratory study in the United Kingdom and Italy. British Food Journal. ISSN 0007-070X doi: https://doi.org/10.1108/BFJ-11-2020-1054
• Barone, A. M., Banovic, M., Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450, Wallace, E., Ruiz-Capillas, C. and Grasso, S. (2021) The usual suspect: how to co-create healthier meat products. Food Research International. 110304. ISSN 0963-9969 doi: https://doi.org/10.1016/j.foodres.2021.110304

2020

• Rondoni, A. ORCID: https://orcid.org/0000-0003-1514-1247, Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 and Millan, E. ORCID: https://orcid.org/0000-0002-2421-2855 (2020) Consumer behaviour, perceptions, and preferences towards eggs: a review of the literature and discussion of industry implications. Trends in Food Science & Technology, 106. pp. 391-401. ISSN 0924-2244 doi: https://doi.org/10.1016/j.tifs.2020.10.038
• Asioli, D., Aschemann-Witzel, J. and Nayga, R. M. J. (2020) Sustainability-related food labels. Annual Review of Resource Economics, 12. ISSN 1941-1340 doi: https://doi.org/10.1146/annurev-resource-100518-094103
• Grasso, S. and Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 (2020) Consumer preferences for upcycled ingredients: a case study with biscuits. Food Quality and Preference, 84. 103951. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2020.103951

2019

• Almli, V. L., Asioli, D. and Rocha, C. (2019) Organic consumer choices for nutrient labels on dried strawberries among different health attitude segments in Norway, Romania, and Turkey. Nutrients, 11 (12). 2951. ISSN 2072-6643 doi: https://doi.org/10.3390/nu11122951
• Pinpart, P., Asioli, D. and Balcombe, K. (2019) Investigating consumer food waste decisions: a cross-country comparison between Thailand and the United Kingdom. In: American Agricultural Economics Association (AAEA) Annual Meeting, 21-23 Jul 2019, Atlanta, Georgia, pp. 1-33.
• Asioli, D., Rocha, C., Wongprawmas, R., Popa, M., Gogus, F. and Almli, V. L. (2019) Microwave-dried or air-dried? Consumers' stated preferences and attitudes for organic dried strawberries. A multi-country investigation in Europe. Food Research International, 120. pp. 763-775. ISSN 0963-9969 doi: https://doi.org/10.1016/j.foodres.2018.11.037

2018

• Asioli, D., Berget, I. and Næs, T. (2018) Comparison of different clustering methods for investigating, individual differences using choice experiments. Food Research International, 111. pp. 371-378. ISSN 0963-9969 doi: https://doi.org/10.1016/j.foodres.2018.05.029
• Asioli, D., Bazzani, C. and Nayga, R. M. (2018) Consumers’ valuation for lab produced meat: an investigation of naming effects. In: American Agricultural Economics Association (AAEA) Annual Meeting, 6-8 Aug 2018, Washington DC.
• Pomarici, E., Asioli, D., Vecchio, R. and Næs, T. (2018) Young consumers’ preferences for water-saving wines: an experimental study. Wine Economics and Policy, 7 (1). pp. 65-76. ISSN 2212-9774 doi: https://doi.org/10.1016/j.wep.2018.02.002
• Asioli, D., Wongprawns, R., Pignatti, E. and Canavari, M. (2018) Can information affect sensory perceptions? Evidence from a survey on Italian organic food consumers. AIMS Agriculture and Food, 3 (3). pp. 327-344. ISSN 2471-2086 doi: https://doi.org/10.3934/agrfood.2018.3.327

2017

• Varela, P., Berget, I., Hersleth, M., Carlehög, M., Asioli, D. and Næs, T. (2017) Projective mapping based on choice or preference: an affective approach to projective mapping. Food Research International, 100 (Part 2). 241 - 251. ISSN 0963-9969
• Asioli, D., Aschemann-Witzel, J., Caputo, V., Vecchio, R., Annunziata, A., Naes, T. and Varela, P. (2017) Making sense of the “clean label” trends: a review of consumer food choice behavior and discussion of industry implications. Food Research International, 99 (1). pp. 58-71. ISSN 0963-9969 doi: https://doi.org/10.1016/j.foodres.2017.07.022
• Asioli, D., Varela, P., Hersleth, M., Almli, V. L., Olsen, N. V. and Næs, T. (2017) A discussion of recent methodologies for combining sensory and extrinsic product properties in consumer studies. Food Quality and Preference, 56 (B). 266 - 273. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2016.03.015

2016

• Asioli, D., Almli, V. L. and Næs, T. (2016) Comparison of two different strategies for investigating individual differences among consumers in choice experiments. A case study based on preferences for iced coffee in Norway. Food Quality and Preference, 54. 79 - 89. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2016.07.005
• Asioli, D., Næs, T., Øvrum, A. and Almli, V. L. (2016) Comparison of rating-based and choice-based conjoint analysis models. A case study based on preferences for iced coffee in Norway. Food Quality and Preference, 48 (Part A). 174 - 184. ISSN 0950-3293 doi: https://doi.org/10.1016/j.foodqual.2015.09.007
• Bazzani, C., Asioli, D., Canavari, M. and Gozzoli, E. (2016) Consumer perceptions and attitudes towards farmers' markets: the case of a slow food "Earth Market". Economia Agro-alimentare, 18 (3). pp. 283-305. ISSN 1972-4802 doi: https://doi.org/10.3280/ECAG2016-003003
• Hemmerling, S., Asioli, D. and Spiller, A. (2016) Core organic taste: preferences for naturalness-related sensory attributes of organic food among European consumers. Journal of Food Products Marketing, 22 (7). pp. 824-850. ISSN 1045-4446 doi: https://doi.org/10.1080/10454446.2015.1121428
• Boeker, A. and Asioli, D. (2016) Could there be unintended effects of government support for seafood traceability implementation on business planning? Results of a survey among Italian fishery businesses. Journal of FisheriesSciences.com, 10 (3). pp. 66-76. ISSN 1307-234X
• Asioli, D., Canavari, M., Malaguti, L. and Mignani, C. (2016) Fruit branding: exploring factors affecting adoption of the new pear cultivar ‘Angelys’ in Italian large retail. International Journal of Fruit Science, 16 (3). pp. 284-300. ISSN 1553-8621 doi: https://doi.org/10.1080/15538362.2015.1108894

2014

• Asioli, D., Boecker, A. and Canavari, M. (2014) On the linkages between traceability levels and expected and actual traceability costs and benefits in the Italian fishery supply chain. Food Control, 46. 10 - 17. ISSN 0956-7135 doi: https://doi.org/10.1016/j.foodcont.2014.04.048
• Asioli, D., Næs, T., Granli, B. S. and Almli, V. L. (2014) Consumer preferences for iced coffee determined by conjoint analysis: an exploratory study with Norwegian consumers. International Journal of Food Science & Technology, 49 (6). pp. 1565-1571. doi: https://doi.org/10.1111/ijfs.12485
• Asioli, D., Canavari, M., Pignatti, E., Obermowe, T., Sidali, K. L., Vogt, C. and Spiller, A. (2014) Sensory experiences and expectations of Italian and German organic consumers. Journal of International Food & Agribusiness Marketing, 26 (1). pp. 13-27. ISSN 1528-6983 doi: https://doi.org/10.1080/08974438.2012.755718

2012

• Wongprawmas, R., Canavari, M., Haas, R. and Asioli, D. (2012) Gatekeepers' perceptions of Thai Geographical Indication products in Europe. Journal of International Food & Agribusiness Marketing, 24 (3). pp. 185-200. ISSN 1528-6983 doi: https://doi.org/10.1080/08974438.2012.691790
• Asioli, D., Pignatti, E. and Canavari, M. (2012) Sensory attributes and marketing: an exploration of Italian organic producers’ perspective. Die Bodenkultur, 63 (2/3). pp. 7-16.

2011

• Asioli, D., Canavari, M., Castellini, A., de Magistris, T., Gottardi, F., Lombardi, P., Pignatti, E. and Spadoni, R. (2011) The role of sensory attributes in marketing organic food: findings from a qualitative study of Italian consumers. Journal of Food Distribution Research, 42 (1). pp. 16-21. ISSN 0047-245X
• Hingley, M., Mikkola, M., Canavari, M. and Asioli, D. (2011) Local and sustainable food supply: the role of European retail consumer co-operatives. International Journal on Food System Dynamics, 2 (4). ISSN 1869-6945
• Asioli, D., Boecker, A. and Canavari, M. (2011) Perceived traceability costs and benefits in the Italian fisheries supply chain. International Journal on Food System Dynamics, 2 (4). pp. 340-356. ISSN 1869-6945

2009

• Asioli, D. (2009) An assessment of the business value of traceability practices in the Italian fishery processing industry. PhD thesis, University of Bologna. doi: https://doi.org/10.6092/unibo/amsdottorato/1504

This list was generated on Mon Jun 27 18:43:06 2022 UTC.