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Umeå universitet
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Personalbild Armando F J Perez Cueto Eulert
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Armando F J Perez Cueto Eulert

Professor i kost- och måltidsvetenskap. Arctic Five Chair 2024-2026.

Vetenskaplig meritering: Docent
0000-0003-1270-2678

Kontakt

E-post
armando.perez@umu.se
Telefon
090-786 77 60

Verksam vid

Anknytning
Professor vid Institutionen för kost- och måltidsvetenskap
Plats
Besöksadress, se karta

Armando Perez-Cueto är professor i kost- och måltidsvetenskap vid Umeå universitet. Han har tvärvetenskaplig utbildning och forskningsbakgrund i överlappningen mellan livsmedelsvetenskap (första graden som livsmedelsteknolog och tidigare anställning vid Köpenhamns universitet), Nutrition and Health (tidigare docent i folkhälsonäring vid Ålborgs universitet) och Konsumentbeteende (tidigare uppdrag med fokus på studier av konsumentbeteende först vid Gents universitet och andra vid Köpenhamns universitet).

Sedan 2013 har han fokuserat på att utveckla forskning för måltider i yrkessammanhang med tillämpning av principer för beteendeekonomi (nudging) i hälsosam kostfrämjande och folkhälsonäringsrekommendationer med tonvikt på växtbaserad konsumtion. Han samordnade två nätverk om nudging hälsosammare äta Eligebien (GA - 1370-0005B; 2013); uCare (GA - 4070-00161B; 2014). För närvarande är han work package leader för Plant Pro (Innovation Fund DK GA 0224-00044A; 2021); och SmartProtein (EU GA 862957, 2019) där han förformar nästa generations nudging-studier, både i labb med VR och i verkliga situationer.

För närvarande är han arbetspaketledare för Consumer Studies in HealthFerm Project (finansierat av Europe GA 101060247, 2022) och leder konsumentuppgifterna för Locality (finansierat av Europe GA 101112884, 2023).

Forskningsintresse: Förstå bestämningsfaktorerna för medborgar- och befolkningsövergång till växtbaserad konsumtion och studera beteendeinterventioner som underlättar denna förändring.

August 2021 data-update for "Updated science-wide author databases of standardized citation indicators": https://elsevier.digitalcommonsdata.com/datasets/btchxktzyw/3

The mediating role of barriers and trust on the intentions to consume plant-based foods in Europe
Food Quality and Preference, Elsevier 2024, Vol. 114
Faber, Ilona; Rini, Listia; Schouteten, Joachim J.; et al.
Vegan nutrition: a preliminary guide for health professionals
Critical reviews in food science and nutrition, Taylor & Francis 2024, Vol. 64, (3) : 670-707
Koeder, Christian; Perez-Cueto, Federico J. A.
The role of social media in driving beliefs, attitudes, and intentions of meat reduction towards plant-based meat behavioral intentions
Food Quality and Preference, Elsevier 2024, Vol. 113
Rini, Listia; Bayudan, Simoun; Faber, Ilona; et al.
Social media and food consumer behavior: a systematic review
Trends in Food Science & Technology, Elsevier 2024, Vol. 143
Rini, Listia; Schouteten, Joachim Jietse; Faber, Ilona; et al.
The influence of innovation-adoption characteristics on consumers' trust and purchase intentions of innovative alternative proteins: a comparison between plant-based food, cultured food, and insect-based food
Food Quality and Preference, Elsevier 2024, Vol. 113
Wang, Ou; Perez-Cueto, Federico J. A.; Scarpa, Riccardo; et al.
E-commerce food choice in the west: comparing business-to-consumer, online-to-offline food delivery service, and click and collect
Electronic Commerce Research
Wang, Ou; Perez-Cueto, Federico J. A.; Scrimgeour, Frank
Tipping the next customer on the shoulder?: A segmentation study and discussion of targeted marketing to further plant-rich dietary transition
Cleaner and Responsible Consumption, Elsevier 2023, Vol. 11
Aschemann-Witzel, Jessica; Mulders, Maartje D.G.H.; Janssen, Meike; et al.
Alternative protein innovations and challenges for industry and consumer: an initial overview
Frontiers in Sustainable Food Systems, Frontiers Media S.A. 2023, Vol. 7
Hefferon, Kathleen L.; De Steur, Hans; Perez-Cueto, Federico J. A.; et al.
Factors influencing consumers' food waste reduction behaviour at university canteens
Food Quality and Preference, Elsevier 2023, Vol. 111
Pandey, Sujita; Budhathoki, Mausam; Perez-Cueto, Federico Jose Armando; et al.
Nudging toward sustainable food consumption at university canteens: a systematic review and meta-analysis
Journal of nutrition education and behavior, Elsevier 2023, Vol. 55, (12) : 894-904
Pandey, Sujita; Olsen, Annemarie; Perez-Cueto, Federico J. A.; et al.
Acceptability of workplace choice architecture modification for healthy behaviours
BMC Public Health, BioMed Central (BMC) 2023, Vol. 23, (1)
Rantala, Eeva; Vanhatalo, Saara; Perez-Cueto, Federico J. A.; et al.
Identifying the key success factors of plant-based food brands in Europe
Sustainability, Vol. 15, (1)
Rini, Listia; Schouteten, Joachim J.; Faber, Ilona; et al.
Consumers' sensory-based cognitions of currently available and ideal plant-based food alternatives: A survey in Western, Central and Northern Europe
Food Quality and Preference, Elsevier 2023, Vol. 108
Waehrens, Sandra S.; Faber, Ilona; Gunn, Limei; et al.
Why do men choose and adhere to a meatless diet?
International Journal of Gastronomy and Food Science, Elsevier 2022, Vol. 27
Banyte, Akvile; Di Lauro, Irene Valentina; Mitova, Anelia; et al.
Associations among social engagement, meal‐related behaviour, satisfaction with food‐related life and wellbeing in Danish older adults living alone
Nutrition Bulletin, John Wiley & Sons 2022, Vol. 47, (3) : 346-355
Faber, Ilona; Bjørner, Thomas; Buch‐Andersen, Tine; et al.
Twelfth Interntional Conference on Culinary Arts and Sciences: Report of ICCAS Proceedings
Menu, 10
Michaud, Maxime; Agnes, Giboreau; Perez-Cueto, Federico J.A.
How barriers towards plant-based food consumption differ according to dietary lifestyle: findings from a consumer survey in 10 EU countries
International Journal of Gastronomy and Food Science, Elsevier 2022, Vol. 29
Perez-Cueto, Federico J. A.; Rini, Listia; Faber, Ilona; et al.
Why just experience the future when you can change it: Virtual reality can increase pro-environmental food choices through self-efficacy.
Technology, Mind, and Behavior, American Psychological Association (APA) 2022, Vol. 3, (4)
Plechatá, Adéla; Morton, Thomas; Perez-Cueto, Federico J. A.; et al.
A randomized trial testing the effectiveness of virtual reality as a tool for pro-environmental dietary change
Scientific Reports, Springer Nature 2022, Vol. 12, (1)
Plechatá, Adéla; Morton, Thomas; Perez-Cueto, Federico J. A.; et al.
Pairing coffee with basic tastes and real foods changes perceived sensory characteristics and consumer liking
International Journal of Gastronomy and Food Science, Vol. 30
Rune, Christina J. Birke; Münchow, Morten; Perez-Cueto, Federico J. A.; et al.
Food desires and hedonic discrimination in virtual reality varying in product–context appropriateness among older consumers
Foods, MDPI 2022, Vol. 11, (20)
Song, Xiao; Perez-Cueto, Federico J. A.; Bredie, Wender L. P.
How dish components influence older consumers’ evaluation?: a study with application of conjoint analysis and eye tracking technology
Food Quality and Preference, Elsevier 2022, Vol. 97
Zhou, Xiao; Perez-Cueto, Federico J.A.; Ritz, Christian; et al.
Relevant characteristics of food products based on alternative proteins according to European consumers
Journal of the Science of Food and Agriculture
Faber, Ilona; Henn, Katharina; Brugarolas, Margarita; et al.
How Do Consumers Perceive Cultured Meat in Croatia, Greece, and Spain?
Nutrients, MDPI 2021, Vol. 13, (4)
Franceković, Paula; García-Torralba, Lucía; Sakoulogeorga, Eleni; et al.
Vegan Diet and the Gut Microbiota Composition in Healthy Adults
Nutrients, MDPI 2021, Vol. 13, (7)
Losno, Emily A.; Sieferle, Katharina; Perez-Cueto, Federico J. Armando; et al.
An Application of the Theory of Planned Behaviour to Predict Intention to Consume Plant-Based Yogurt Alternatives
Foods, MDPI 2021, Vol. 10, (1)
Pandey, Sujita; Ritz, Christian; Perez-Cueto, Federico Jose Armando
Nudging plant-based meals through the menu
International Journal of Gastronomy and Food Science, Elsevier 2021, Vol. 24
Perez-Cueto, Federico J.A.
Provision of visually appetising and high-energy maize soup as an in-between meal for older consumers
Food Quality and Preference, Elsevier 2021, Vol. 88
Zhou, Xiao; Hartvig, Ditte L.; Perez-Cueto, Federico J.A.; et al.
The Promotion of Eating Behaviour Change through Digital Interventions
International Journal of Environmental Research and Public Health, MDPI 2020, Vol. 17, (20)
Chen, Yang; Perez-Cueto, Federico J. A.; Giboreau, Agnès; et al.
Exploratory study on purchase intention of vitamin D fortified drinks in Denmark, Iceland, and the UK
International Journal of Gastronomy and Food Science, Elsevier 2020, Vol. 22 : 100242-100242
Erhard, Ainslee L.; Chin, Elizabeth R.; Chomak, Ezra R.; et al.
Increasing vegetable consumption out‐of‐home: VeggiEAT and Veg+projects
Nutrition Bulletin, John Wiley & Sons 2020, Vol. 45, (4) : 424-431
Hartwell, H.; Bray, J.; Lavrushkina, N.; et al.
Effect of Impulsivity Traits on Food Choice within a Nudging Intervention
Nutrients, MDPI 2020, Vol. 12, (5)
Marques, Irene C. F.; Ting, Megan; Cedillo-Martínez, Daniela; et al.
A mobile phone app for the provision of personalized food-based information in an eating-out situation: development and initial evaluation
JMIR Formative Research, JMIR Publications Inc. 2019, Vol. 3, (4)
Appleton, Katherine Marie; Bray, Jeff; Price, Sarah; et al.
Which diet has the least environmental impact on our planet?: a systematic review of vegan, vegetarian and omnivorous diets
Sustainability, MDPI 2019, Vol. 11, (15)
Chai, Bingli Clark; van der Voort, Johannes Reidar; Grofelnik, Kristina; et al.
An umbrella review of systematic reviews on food choice and nutrition published between 2017 and-2019
Nutrients, MDPI 2019, Vol. 11, (10)
Perez-Cueto, Federico J. A.
Visa publikationer i DiVA

kursansvarig för

Gäst:

Understanding food habits - Examining Assignment 1 - Food in everyday life
Food Culture and Media - prerecorded lecture on nudging
Food & Environment - prerecorded lecture on nudging
Hållbar matkonsumtion Kost B Modul 2 - Lecture on Shifting diets for sustainability, health and ethics
Hållbarhet- en introduktion - Lecture Introduction to sustainable food systems
Livsmedeldesign - Lecture on "what consumers want"
Food design, Sensory Analysis and Product Development - Lecture and examination Module 1