Iuri Baptista
Iuri Baptista Position: Postdoctoral Researcher School/office: School of Hospitality, Culinary Arts and Meal ScienceEmail: aXVyaS5iYXB0aXN0YTtvcnUuc2U=
Phone: +46 19 302032
Room: K111
About Iuri Baptista
Iuri Baptista is a postdoctoral researcher at the School of Hospitality, Culinary Arts and Meal Science, Campus Grythyttan.
He has a diverse academic background, including two bachelor degrees, one in Journalism and one in Gastronomy, a master’s in Social Communication, and a PhD in Food and Nutrition, all from Brazilian universities. He was also a visiting researcher at CSGA/Agrosup Dijon during his PhD, a postdoc researcher at TU Delft, and a temporary professor at UFPel. Outside the academy, he worked as a PR for communication agencies and as a cook for several restaurants, bakeries, catering, and pastry shops.
In the past 5 years, Iuri studied how visual aspects of food (like packaging, plating, shape) affects consumers’ perception of its tastes, aromas, texture, and liking. At Örebro University, he is part of PAN Sweden, a national-wide multidisciplinary project on plant-based proteins, and researches how food services can direct consumers towards a more sustainable diet.
Publications
Articles in journals
- Kim, A. , Baptista, I. , Zorell, C. , Neuman, N. , Niimi, J. & Öström, Å. (2025). A field experiment on expert- versus social-based cues on dish selection in a restaurant. Journal of Environmental Psychology, 108. [BibTeX]
- Westling, M. , Baptista, I. Y. F. , Kim, A. , Engelheart, S. , Berg, P. & Öström, Å. (2025). Cooks as collaborative creators and evaluators: An iterative sensory-driven workshop to create vegetarian dishes. The International Journal of Food Design, 10 (1), 87-108. [BibTeX]
- Swahn, J. , Pettersson, N. , Andrén, D. , Baptista, I. & Öström, Å. (2025). Healthier if vegan in a bowl: Label and tableware of a vegetarian meal are associated with healthiness in a restaurant. International Journal of Gastronomy and Food Science, 41. [BibTeX]
- Lacerda, F. M. M. , Baptista, I. Y. F. & Behrens, J. H. (2025). Perceptions of plant-based meat among Brazilian consumers. Ciência Rural, 55 (9). [BibTeX]
- Baptista, I. , Neuman, N. , Zorell, C. & Öström, Å. (2025). Should we offer oat drink? Exploring availability and positioning as strategies to reduce milk consumption at a self-service lunch restaurant. International Journal of Gastronomy and Food Science, 42. [BibTeX]
- Swahn, J. , Nilsen, A. & Baptista, I. (2025). When the music stops: Crossmodal effects of sounds on taste do not explain changes in liking. Food Quality and Preference, 131. [BibTeX]
Articles, reviews/surveys
- Baptista, I. , Garnett, E. & Öström, Å. (2025). How can consumer science help the foodservice industry replace meat? A critical review. Appetite, 207. [BibTeX]