Dr. Rachele De Cianni is a post-doctoral scholar at the Food Choice Lab at Michigan State University. She initially joined the lab as a visiting student from Italy during her PhD program and extended her stay after a highly positive experience. Rachele holds a Master’s degree in Food Science and Technology (2020) and a PhD in Agricultural Economics at the University of Turin, Italy (2025). Her research centers on consumer science and human behavior, with a particular focus on promoting greener, healthier, and more plant-based diets. Her work aims to understand and influence consumer choices to develop effective strategies that support sustainable dietary practices while also creating economic value.
Currently, Rachele applies food choice methodologies to investigate consumer demand and preferences for meat alternatives in fast food chains. She is also exploring consumer responses to circular economy products, such as upcycled food items made from by-products, with the goal of identifying viable market opportunities and informing strategies that align environmental goals with business incentives.
In addition to her research, Rachele serves as the lab manager, where she oversees daily operations, coordinates student researchers, and manages communication efforts, including website content and outreach. She has also taken a leading role in organizing major initiatives such as the International Summer School, which has strengthened her skills in project coordination, stakeholder engagement, and event management.
