Silvia Mari


Associate Professor of Social Psychology

Research activities and skills

safe food handling best practices; psychological processes leading to food choices; food risk perception; food waste; life style change and wellbeing - public policies

Most Relevant Publication

Tiozzo, B., Mari, S., Ruzza, M., Crovato, S., & Ravarotto, L. (2017). Consumers’ perceptions of food risks: A snapshot of the Italian Triveneto area. Appetite, 111(1), 105-115. doi: 10.1016/j.appet.2016.12.028.

Mari, S., Tiozzo, B., Capozza, D., & Ravarotto, L. (2012). Are you cooking your meat enough? The efficacy of planned behaviour in predicting a best practice to prevent salmonellosis. Food Research International, 45, 1175-1183. doi: 10.1016/j.foodres.2011.06.028

Tiozzo, B., Mari, S., Magaudda, P., Arzenton, V., Capozza, D., Neresini, F., & Ravarotto, L. (2011). Development and evaluation of a risk mcommunication campaign on Salmonellosis. Food Control, 22, 109-117. doi:10.1016/j.foodcont.2010.04.030