Gaëlle Arvisenet

    https://cv.hal.science/gaelle-arvisenet

PhD in food science : The influence of physical chemical interactions between starch and flavor compounds on flavor release and rheological properties in complex aqueous matrices

Habilitation to supervise research : From food to consumer: levers to encourage consumption of healthy, sustainable foods

Research activities :
I'm interested in how consumers perceive the sensory properties of food, and the representations they have of certain foods, food families or types of diet. I use methods derived from sensory evaluation and experimental psychology.

Recent projects :

• Consumers’ representations about processed pulses (ANR project, ProtLeg France 2030: Pulse Fiction)
• Measuring emotional reactions associated with the consumption of animal and plant protein foods (ANR project aiMotions)
• French consumers' perceptions of sustainable food (Oriane Chene’s PhD thesis)
• The representations of French, non-vegetarian consumers toward pulses (Project Im’Pulses, funed by Institut Carnot Qualiment, PhD thesis of Juliana Melendrez Ruiz)
• The perception of mixed milk and plant-based products by consumers and non-consumers of plant-based beverages.
• Cultural differences in how people in different regions of Madagascar perceive the use of Moringa oleifera as a food (PhD thesis of Vonimihaingo Ramaroson Rakotosamimanana)

Teaching activities :
I am in charge of the Master P2FOOD: Physiological and Psychological FOOd choice Determinants (Institut Agro Dijon).
I teach sensory evaluation to students training to become agri-food engineers and to students in the P2FOOD Master's program.