Staff Directory

Dr Francesco Foroni Name: Dr Francesco Foroni
Deputy Head, School of Behavioural and Health Sciences NSW/Strath
Phone
+612 9701 4538
Organisational Area
Faculty of Health Sciences
Department
School of Behavioural and Health Sciences (NSW)
Location
Strathfield
Building 640 - Edward Clancy Building (167-169 Albert Road, Strathfield NSW 2135)-Ground-Room 640.G.01A
Biographical Information

Dr. Francesco Foroni obtained his Master's and Ph.D. degrees from the University of Oregon (USA).  Subsequently was a Post-Doctoral Fellow at the VU University Amsterdam (the Netherlands).  Between 2010 and 2012 he was appointed as Research Fellow and Lecturer at Utrecht University (the Netherlands). Between 2012 and 2016 he worked as Senior Research Fellow and Adjunct Professor at SISSA (Trieste, Italy).  In 2016 he joined the Australian Catholic University as Senior Lecturer and he is part of the School of Behavioural and Health Sciences. In 2018 he has been appointed Assistant Deputy Head of School and since 2020 he is the Deputy Head of School - Strathfield.

Publications

Full text available upon request via ResearchGate

In press

Foroni, F. (forthcoming). Multimodal commensurability of emotion perception and processing: Embodied perspective in nonverbal communication. In G.L. Schiewer, J. Altarriba, & B.C. Ng (Eds.). Handbook on Language and Emotion. De Gruyter Mouton, Berlin, Germany.

 

2019

Albarello, F., Foroni, F., Hewstone, M. & Rubini, M. (2019). &ldquoThey are all alike&rdquo: When negative minority outgroups are generalized onto superordinate inclusive outgroups. International Journal of Intercultural Relations, 73, 59-73.

Coricelli, C., Foroni, F., Osimo, S., & Rumiati, R.I.  (2019). Implicit and explicit  evaluations of foods: The natural and transformed dimension.  Food Quality and Preference, 73, 143-153.

Mengotti, P., Foroni, F., & Rumiati, R.I. (2019). Neural correlates of intrisic food properties during perception and response ihnhibition. Neuroimage, 184, 130-139.

 

2018

Aiello, M., Ambron, E., Situlin, R., Foroni, F., Biolo, G., & Rumiati R. I. (2018). Body weight and its association with impulsivity in middle and old age individuals. Brain and Cognition, 123, 103-109.

Aiello, M., Vignando, M., Foroni, F., Giulio, P., Rossi, P., Silveri, M.C., & Rumiati, I. R. (2018). Episodic memory for natural and transformed food. Cortex, 107, 13-20.

Vignando, M., Aiello, M., Foroni, F., Marcon, G., Tettamanti, M., & Rumiati, I.R. (2018). Semantic knowledge of food: patterns of stability and degradation, from elderly adults to centenarians. Scientific Reports, 8: 6468.

 

2017

Aiello, M., Eleopra, R., Foroni, F., Rinaldo, S., & Rumiati R. I. (2017). Weight gain after STN-DBS: The role of reward sensitivity and impulsivity. Cortex, 92, 150-161.

Albarello, F., Foroni, F., Hewstone, M. & Rubini, M. (2017). Generalisation of Roma onto Romanians: Evidence of the Outgroup Projection Effect. Psicologia Sociale, 12(2), 239-249.

Baumeister, J-C., Foroni, F., Conrad, M., Rumiati, R.I. & Winkielman, P. (2017) Embodiment and Emotional Memory in First vs. Second Language. Frontiers in Psychology, 8: 394.

Foroni, F. & Rumiati, R.I. (2017).  Food perception and categorization: implicit and explicit evaluations and choice. In H. Cohen & C. Lefebvre (Eds.). Handbook of Categorization in Cognitive Sciences, 2e. Elsevier, San Diego, US, pp. 271-287.

Foroni, F., Vignando, M., Aiello, M., Parma, V., Paoletti, M.G., Squartini, A., & Rumiati, R.I. (2017). The smell of wine 'terroir' as perceived by wine- professionals or novices. Food Quality and Preference, 58, 18-23.

Pergola, G., Foroni, F., Mengotti, P., Argiris, A., & Rumiati, R.I. (2017). A neural signature of food semantics is associated with body-mass index.  Biological Psychology, 129, 282-292.

Piccoli, V., Fantoni, C., Foroni, F., Bianchi, M., & Carnaghi, A. (2017).  Automatic female dehumanization across the menstrual cycle. British Journal of Social Psychology. 56, 270-280.

 

2016

Ambron, E., Rumiati, R.I., & Foroni, F. (2016). Do emotions or gender drive our actions?  A study of motor distractibility. Cognitive Neuroscience, 7, 160-169.

Baumeister, J-C., Papa, G., & Foroni, F. (2016). Deeper than skin deep &ndash The effect of botulinum toxin-A on emotion processing. Toxicon, 118, 86-90.

Foroni, F., Pergola, G., & Rumiati, R.I.  (2016). Food color is in the eye of the beholder: the role of human trichromatic vision in food evaluation. Scientific Reports, 6, 37034. 

Foroni, F., Rumiati, R.I., Coricelli, C., & Ambron, E., (2016). A bait that we cannot avoid: Food-induced motor distractibility. Brain and Cognition, 110, 74-84. 

Rumiati, R.I. & Foroni, F. (2016).  We are what we eat: How food is represented in our mind/brain.  Psychonomic Bulletin and Review, 23, 1043-1054.

Rumiati, R.I., Foroni, F., Pergola, G., Rossi, P., & Silveri, M.C. (2016). Lexical-semantic deficits in processing food and non-food items. Brain and Cognition, 110, 120-130. 

Wagenmakers, E.-J., Beek, T., Dijkhoff, L., Gronau, Q. F., Acosta, A., Adams, R. B., Jr., ...Foroni, F., ... Zwaan, R. A. (2016). Registered Replication Report: Strack, Martin, & Stepper (1988). Perspectives on Psychological Science, 11(6), 917-928.

 

2015

Ambron, E. & Foroni, F. (2015). The attraction of emotions: Irrelevant emotional information modulates motor actions. Psychonomic Bulletin and Review, 22, 1117-1123. 

Baumeister, J-C., Rumiati, R.I., & Foroni, F. (2015). When the mask &lsquofalls&rsquo: the role of facial muscle resonance in memory for emotional language. Acta Psychologica, 155, 29-36.                  

Foroni, F. (2015). Do we embody Second Language? Evidence for &lsquopartial&rsquo simulation during processing of a second language. Brain and Cognition, 99, 8-16.  

Foroni, F.  (2015). Tasty colors: what neuroscience can teach us about food perception. [In Italian. Original title: Colori gustosi: cosa ci possono dire le neuroscienze sulla percezione del cibo]. (pp. 26-27).  In NUTRIMENTUM: L'arte alimenta l'uomo. Studio Chiesa Editions, Milano (Italy).

Mengotti, P. & Foroni, F. (2015). Food between desire and inhibition: cognitive processes and control mechanisms. [In Italian. Original title: Il cibo tra desiderio e inibizione: processi cognitivi e correlati neurali]. Medicina delle Dipendenze - Italian Journal of Addictions, 5(17), 45-49.          

Rumiati, R.I. & Foroni, F. (2015).  Food for the mind: nutrition and the representation of eating [In Italian. Original title: Cibo per la mente: nutrizione e rappresentazione alimentare]. In V.A. Sironi (Ed.). Le Declinazioni del Cibo. Alimenti e salute, nutrizione e sostenibilità. Laterza, Roma-Bari, pp. 147-151.       

 

2013

Foroni, F., Pergola, G., Argiris, G., & Rumiati, R.I. (2013).  The FoodCast Research Image Database (FRIDa). Frontiers in Human Neuroscience, 7:51.      

Foroni, F. & Rothbart, M. (2013).  Abandoning a label doesn&rsquot make it disappear: The perseverance of labeling effects. Journal of Experimental Social Psychology, 49, 126-131.

Foroni, F. & Semin, G.R. (2013). Comprehension of Action Negation Involves Inhibitory Simulation. Frontiers in Human Neuroscience, 7: 209.

Piccoli, V., Foroni, F., & Carnaghi, A. (2013). Comparing group dehumanization and intra-sexual competition among pill-users and non pill-users. Personality and Social Psychological Bulletin, 39, 1600-1609.

 

2012

Carnaghi, A., Foroni, F., & Rumiati, R.I. (2012).  Social Categories and the lexical-semantic organization of knowledge. [In Italian. Original title: Le categorie sociali e l'organizzazione lessicale-semantica delle conoscenze]. Reti Saperi e Linguaggi. Italian Journal of Cognitive Sciences, 2, 19-21.

Foroni, F. & Semin, G.R. (2012).  Not all Implicit Measures of Attitudes are created equal: Evidence from an embodiment perspective. Journal of Experimental Social Psychology, 48(1), 424-427.

IJzerman, H. & Foroni, F. (2012). Not by thoughts alone: How language supersizes the cognitive toolkit.  Behavioral and Brain Sciences, 35(4), 24-25.

Lakens, D., Semin, G.R., & Foroni, F. (2012).  But for the Bad, There Would not be Good: Grounding Valence in Brightness through Shared Relational Structures. Journal of Experimental Psychology: General, 141(3), 584-594.

Quené, H., Semin, G.R., & Foroni, F. (2012).  Audible smiles and frowns affect speech comprehension. Speech Communication, 54, 917-922.

 

2011

Foroni, F. & Rothbart, M. (2011). Category Boundaries and Category Labels: When does a category name influence the perceived similarity of category members? Social Cognition, 29(5), 547-577.                       

Foroni, F. & Semin, G.R. (2011).  When does Mimicry affect Evaluative Judgment? Emotion, 11(3), 687-690.

Lakens, D., Semin, G.R., & Foroni, F. (2011).  Why Your Highness Needs the People: Comparing the Absolute and Relative Representation of Power in Vertical Space.  Social Psychology, 42(3), 205-213.

 

Before 2011

Foroni, F. & Bel-Bahar, T.S. (2010). Picture-IAT vs. Word-IAT: Level of stimulus representation influences on the IAT.  European Journal of Social Psychology, 40, 321-337.           

Foroni, F., Pong, V., Rothbart, M., & Pearce, G.E. (2010).  Does the correlation between self and ingroup/outgroup depend on group favorability?  Group Processes and Intergroup Relations, 13(4), 515-524.    

Foroni, F. & Semin, G.R. (2009).  Language that puts you in touch with your bodily feelings: The Multimodal Responsiveness of Affective Expressions. Psychological Science, 20(8), 974-980.   

Foroni, F. & Mayr, U. (2005).  The power of a story: New, automatic associations from a single reading of a short scenario. Psychonomic Bulletin and Review, 12(1), 139-144. 

 

Research

ORCID-id, ResearcherIDResearchGate, Google-Scholar, Academia, Loop, Scopus

Editorial Experience on Publons

Dr. Foroni is a Fully accredited supervisor.

His research agenda includes a growing line of research on perceptual, affective and cognitive processes involved in food choice. With an interdisciplinary approach he is developing a novel research program to food research combining paradigms assessing implicit and explicit attitudes, decision making, and preference with the aim to directly apply the results to clinical and healthy populations. For instance, he is investigating how we categorizes different types of food and which factors (e.g., implicit/explicit evaluations or individual's characteristics) drive food/beverage preferences and choices.

A second research line investigates how people process emotion information and emotion expressions and how these processes influence perception and judgements. For instance, he studies how proprioceptive information about our own body (e.g., facial feedback) are at the base of emotion information processing and how this proprioceptive information guides our explicit judgments and fast implicit evaluative processes.

His research is characterized by an integrated approach and employs classical social cognitive behavioral methods together with electrophysiological and neuroscientific techniques in healthy as well as clinical groups.

 

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