Learning on Consumer Behaviour From a Gastronomic Perspective

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The Erasmus+ mobility program was coordinated by Professor Davide Cassi from the Università degli Studi di Parma and organized in collaboration with the Science and Cooking World Congress, bringing together leading researchers and gastronomic experts such as Heinz Wuth and Pere Castells.

The mobility focused on exploring the interdisciplinary connections between gastronomy, science, and consumer perception, areas closely aligned with Dr. Kaya’s expertise in consumer and organizational behavior. Throughout the program, she participated in lectures, workshops, and practical demonstrations that addressed the scientific foundations of modern gastronomy and its applications in consumer experiences.

Beyond classroom sessions, the program also included field visits to local producers and businesses in the Emilia-Romagna region, such as Caseificio Coduro, renowned for its traditional Parmigiano Reggiano production. These visits provided a first-hand perspective on how local businesses integrate tradition, innovation, and sustainability; insights that connect directly to organizational practices and consumer behavior research.

For Dr. Kaya, the experience was particularly enriching in relation to her research on decision-making, perception, and emotions in gastronomic contexts. The program highlighted how consumers’ sensory experiences can influence not only individual choices but also broader organizational strategies in the food and hospitality industries. It also provided new perspectives on how businesses can integrate scientific knowledge and gastronomy into innovative, sustainable organizational practices.

The mobility also had important institutional outcomes. By engaging with an international network of researchers, chefs, and professionals, Dr. Kaya helped strengthen ESCI-UPF’s presence in the global academic and gastronomic community. The exchange created opportunities for future collaborations, guest lectures, and joint research projects that will benefit both faculty and students.

At the teaching level, Dr. Kaya plans to incorporate the insights and materials gathered during her mobility into her courses on Organizational Behavior and Corporate Communications and Branding. Using case studies and examples from gastronomy, she aims to enrich classroom discussions and encourage students to think creatively about organizations—whether they are companies, restaurants, or cultural institutions—as dynamic systems shaped by innovation, collaboration, and consumer experience.

Reflecting on the experience, Dr. Kaya emphasized the value of Erasmus+ staff mobility not only for personal and professional growth but also for institutional development. “The program provided a unique opportunity to bridge science and management, and to bring back innovative practices that can inspire both research and teaching at ESCI-UPF,” she noted.

The Erasmus+ mobility stands as an example of how international exchange can spark new research directions, enhance teaching methodologies, and contribute to ESCI-UPF’s mission of combining academic excellence with global engagement.