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Sensory perception and behavior

1. OBJECTIVE

In the current context of developing diseases related to food, it is essential to identify how the objective characteristics of the products, especially the sensory characteristics are perceived by consumers and what are the mechanisms that lead consumers to seek or reject certain products because of their sensory characteristics.

In this line there is an interest in interindividual differences in sensory perception and the relationship between sensory perception and eating behavior. He is also studying the factors and mechanisms underlying these individual differences.

Some of these differences can originate at the peripheral level (genetic polymorphism). However, sensory and food preferences depend largely on food and sensory experiences. They also depend on the physiological and psycho-emotional context in which these experiences take place and their post-ingestive consequences. This has the consequence of large interindividual differences and changes during life and especially during childhood.

The results of such research will provide knowledge to devise rational manner satisfactory food different profiles of consumers while allowing everyone to have a healthy diet. A better understanding of the development and dynamics of preferences and eating habits will also be useful in terms of public policy, particularly in the establishment of recommendations to promote the consumption of certain food groups or to limit consumption of certain nutrients.

2. RESEARCH QUESTIONS PROPOSED IN PARTNERSHIP

The following topics may be of partnership with business :

  • Study of food preferences, their training from childhood and their evolution in terms of internal and external factors
  • Optimization of new food in terms of taste, health benefits and satiating power
  • Development of new tools and new methods for the acquisition and processing of sensory data, including the construction of databases, their meta-analysis and the development of statistical methods dedicated to specific sensory data
  • In general, any project involving sensory analysis that can lead to technological innovation in this field

 

3. EXPERTISE BY TEAMS

CSGA : Science Center Taste and food.
Consumer preferences (cohort studies: children, adults, elderly). Sensory Parenting. Development of tools and methods for sensory analysis. Sensory analysis techniques. Sensometrics. Eye tracking and pupilométrie.

GENIAL : Food Process Engineering
Sensory analysis and consumer behavior. Measurement of satiety.

GMPA : Engineering and Microbiology of Food Process.
Exploring the relationship between stimuli released during stages of disintegration of the food and its perception during consumption. Study of sensory interactions. Techniques temporal sensory analysis.

QUAPA : Quality Pet Products.
Physical chemistry of volatile compounds and search key compounds of the aromatic perception in brain imaging. Olfactometry.

PAM : Food and Microbiological Methods
Texture measurements. Sensory analysis of wine. Typicality of wines

Wellience : Food and Bio-Industrial
Industrial transfer. sensory analysis.

UNH : Human Nutrition Unit and CRNH: Centre for Human Nutrition Research
Monitoring of biological parameters

pdfICQualiment_Perception_senso_et_comportement_site_web.pdf

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