{"id":401158,"date":"2026-11-12T17:32:46","date_gmt":"2026-11-12T16:32:46","guid":{"rendered":"https:\/\/www.unisg.it\/?post_type=docenti&p=401158"},"modified":"2026-11-12T17:37:08","modified_gmt":"2026-11-12T16:37:08","slug":"jatziri-mota-gutierrez","status":"publish","type":"docenti","link":"https:\/\/www.unisg.it\/en\/docenti\/jatziri-mota-gutierrez\/","title":{"rendered":"Jatziri Mota Gutierrez"},"content":{"rendered":"\n

Biography<\/h4>\n\n\n
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She earned a Bachelor\u2019s degree in Human Nutrition Sciences from the Universidad Aut\u00f3noma de Nuevo Le\u00f3n (Mexico) in 2012 and a Master\u2019s degree in Nutrition and Health from Wageningen University (Netherlands) in 2015, specializing in Molecular Nutrition and Toxicology. In 2020, she obtained a PhD in Agricultural, Forest, and Food Sciences from the University of Turin, with a dissertation on the microbiome of fermented cocoa.<\/p>\n\n\n\n


From 2019 to 2022, she collaborated on the Master in Food Systems at the University of Turin as part of the EIT Food initiatives. Subsequently, she contributed to EIT Food\u2019s Food Solutions programmes, participating in the development of training initiatives, food innovation education projects, and stakeholder engagement activities. She has also participated in national and European research projects. Since November 2026, she has been collaborating with the University of Gastronomic Sciences (UNISG) on a project funded by the Rockefeller Foundation.<\/p>\n\n\n\n


Her research interests focus on the relationships between culture, nutrition, and eating behavior, with particular attention to cross-cultural differences in dietary habits, preferences, and food choices. She studies consumer behavior and the acceptance of innovative and sustainable foods, examining the role of individual factors such as food neophobia and disgust. A further area of interest is food education, specifically the development and evaluation of educational activities to promote healthier and more sustainable diets, taking into account diverse cultural and food contexts.<\/p>\n\n\n\n


In her work, she integrates approaches from consumer and sensory and nutritional science, utilizing quantitative and multivariate statistical methods, including structural equation modeling, mixed-effects models, and factor analysis. She is the author and co-author of international scientific publications.<\/p>\n\n<\/div>\n <\/div>\n\n\n

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Institutional Positions<\/h4>\n\n\n
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Teaching Activity<\/h4>\n
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Main Interdisciplinary Research Area in UNISG<\/h4>\n
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