Diana BoguevaDiana is an interdisciplinary researcher with varied interests in food consumption issues related to the global consequences of human nutritional habits, especially global meat consumption, alternative proteins, novel food processing technologies incuding non-thermal, behavioural and attitudinal change, environmental sustainability and food harmonization. She has a PhD in Humanities specialised in Food Sustainability from Curtin University, Perth, Australia. Currently she is a Centre Manager of the Centre for Advanced Food Engineering at the University of Sydney and Research Fellow with Curtin University's Sustainability Policy (CUSP) Institute.
Diana's books have won three awards: the Australian National Best Book winner in 2019 and the World's Best Book award 2020 in the Vegetarian book category from the Gourmand Awards, who also recognized her co-edited book 'Environmental, Health and Business Opportunities in the New Meat Alternatives Market'. Read More Read Less