Author: Francesco Montanari

Dr. Francesco Montanari is a lawyer specialised in the agri-food chain and Integrated Researcher at CEDIS – Research and Development Centre on Law and Society of the Law Faculty of the Universidade Nova of Lisbon. He holds a Ph.D. in EU law from the University of Bologna and a MSc in Food Consumption Sciences from the Universidade Aberta. Currently, his main areas of interest and research revolve around food innovation (including novel foods, insects, dairy and meat substitutes), food labelling, nutrition and healthy diets, official controls, and international trade in agri-food products. Since 2013 Dr. Francesco Montanari lectures food law in training courses organised by the European Commission for the staff of national competent authorities.  Dr. Ana Pinto de Moura is an Assistant Professor at the Universidade Aberta, being the Director of the online MSc Course on Food Consumption Sciences, since 2005. Dr. Ana Pinto de Moura is also an Integrated Researcher at the Green UPorto – Research Centre for Sustainable Agrifood Production, where she integrates the research group working on Consumer Perception and Sensory Evaluation. Currently, her main areas of research deal with the use of qualitative research methods to unravel determinants of food choice with a focus on healthy and sustainable eating. Prof. Luís Miguel Cunha is an Associate Professor at the Faculty of Sciences, University of Porto, being the Director of the MSc course on Consumer Sciences and Nutrition, since 2007. He is also an Integrated Researcher at the Green UPorto – Research Centre for Sustainable Agrifood Production, where he coordinates the research group working on Consumer Perception and Sensory Evaluation. Currently, his main areas of research deal with the application of fast sensory profiling techniques for food products, dynamic profiling, food evoked emotions and food choice criteria. Within this framework, since 2013, Prof Cunha has focussed part of his research efforts on the evaluation of the use of insects as food and feed. Currently, he is a member of the European H2020 innovation action SUSINCHAIN – Sustainable Insect Chain (2019-2023).