Bérénice Houinsou Houssou

Laboratory Technician INRAE

• Bachelor's Degree in Industrial Production and Chemistry in Agri-Food Industry.
• Bachelor's Degree in Physics and Chemistry.
• Master's Degree in Chemistry with a focus on Analysis of Molecules, Materials, and Pharmaceuticals.

Responsible for implementing physico-chemical experiments and sensory analyses as part of projects focusing on taste perception and aroma release, in order to characterize food composition and structure, food bolus formation, in connection with oral physiology involving flavor molecules in the mouth.
Strong expertise in chromatography (HPLC, HPIC, GC) and spectroscopy (UV-Visible, fluorescence, FTIR) of molecules (proteins, fatty acids, tastants, cations...).
Expertise in calorimetry, granulometry, texturometry, viscosimetry, microscopy (phase contrast, confocal, optical).
Transversal activities: Computer Resource Person (PRI), FFOPP training correspondent, member of the unit council, member of the low-carbon cell.

Physical-chemistry, Sensory, Flavour, release, food, saliva, perception, molecular structure

• Monod R, Clerjon S, Leroy C, Septier C, Houinsou-Houssou B, This H, Salles C, Thomas-Danguin T (2024). A domestic-like carrot cooking methodology for multiple research applications. MethodsX, 12, 102666. https://doi.org/10.1016/j.mex.2024.102666

• Hinderink E B. A, Berton-Carabin C, Schroën K, Riaublanc A, Houinsou-Houssou B, Boire A, Genot C (2021) Conformational Changes of Whey and Pea Proteins upon Emulsification Approached by Front-Surface Fluorescence. J. Agric. Food Chem 69, 6601−6612. https://doi.org/10.1021/acs.jafc.1c01005

• Fameau A-L, Saint-Jalmes A, Cousin F, Houinsou Houssou B, Boué F, Novales B, Navailles L, Nallet F, Gaillard C, Douliez J-P (2012). Switching Reversibly between Ultrastable and Unstable Foams. Angewandte Chemie 50 8264-8269. https://doi.org/10.48550/arXiv.1210.5696