Dr. Roberto is highly committed to mentoring undergraduate, masters, and PhD students and postdoctoral fellows interested in studying behavioral science and food policy. The PEACH lab has a diverse group of members with varied backgrounds and interests related to public health and food issues.

Participation

The lab seeks to foster a supportive environment for students to voice opinions and learn from one another. We have regular lab meetings where we discuss PEACH research projects and current trends in food policy. These meetings also include opportunities for professional development and research training such as critiquing journal articles, tips on presenting research, and translating research for lay audiences.

Collaboration

The lab also invites outside speakers to share their research with our group. Lab members are encouraged to collaborate with each other on research projects. The lab has a growing network of alumni who have been valuable resources for current members seeking advice about future employment opportunities and career paths. To keep up with our alumni and learn more about their work, sign up for our annual newsletter.

How can students get involved in the PEACH lab?

Lab members are expected to commit ~10 hours per week to a PEACH research projects and be active participants in regular lab meetings. Involvement in a PEACH research project can provide opportunities for hands-on research experiences that may include training in experimental and observational research, eating behavior studies, online survey development, IRB correspondence, content analyses, managing and analyzing data, contributing to manuscript preparation, and developing independent research projects.

If you are interested in learning more about practicum or paid opportunities to get involved in the PEACH lab, email program manager Eva Fabian at eva.fabian@pennmedicine.upenn.edu to set up a meeting.

Dr. Roberto teaches a course titled “The Science and Politics of Food” offered through Penn’s MPH program.

Course Description and Objectives

This course provides an overview of the many forces that shape what we eat. These include cultural, psychological, political, biological, legal, economic, and social influences. We discuss and critically evaluate scientific research on food policies designed to prevent nutrition-related chronic diseases. The course has a strong focus on the communication of health information and issues of health disparities as they relate to food environments and food policies. In addition, course assignments, activities, and lectures are designed to develop skills related to critiquing research and communicating evidence-based opinions in a clear and compelling manner.