Carole Tournier
Job
INRAE Researcher (PhD)
- 2021 : French Habilitation to direct researches University of Burgundy
- 2006 : PhD in Food Sciences from the University of Burgundy, Dijon, France
- PhD thesis title : “Texture – flavour cross-modal interactions: physico-chemical or cognitive mechanisms ? Application to creamy dairy products”
- 2003 : MSc University Degree in Food Sciences - ENSBANA - University of Burgundy, Dijon, France
- 2002 : 2-year University Degree in Food Sciences specialized in Sensory Analysis «from the University François Rabelais, Tours, France
- 2000 : 2-year technical degree in biological and biotechnological analyses, Ecole Nationale d'Industries Laitières (ENIL), Mamirolle, France
Activities
Research theme
I am responsible for ChemoSens platform and its agents. I manage the platform and define its scientific strategy. ChemoSens supports the research of CSGA teams by providing high-level methods and tools for the chemical analysis of volatile compounds and lipids, chemometrics, sensometry, olfactometry, gustometry, neuroimaging, sensory analysis and the study of consumer eating behavior. I am the contact persons for requests of service and collaboration from external partners, both public and private.
Within ChemoSens, I bring my scientific and technical expertise to the ‘Physiology’ component. I provide advice on methods for studying chewing mechanisms, bolus formation, and their impact on sensory perception.
I am particularly interested in the role of Food Oral Processing mechanisms in the construction of children's eating behavior, for which I carry out various funded research projects.
Key words
ChemoSens Platform, Food Oral Processing, mastication, food bolus, oral physiology, sensory perception, food texture, eating behaviour, complementary feeding, children
Publications
- Schwartz C, Vandenberghe-Descamps M, Sulmont-Rossé C, Tournier C, Feron G. (2018) Behavioral and physiological determinants of food choice and consumption at sensitive periods of the life span, a focus on infants and elderly. Innovative Food Science & Emerging Technologies;46: 91-106
- Demonteil L, Tournier C, Marduel A, Dusoulier M, Weenen H,Nicklaus S (2019) Longitudinal study on acceptance of food textures between 6 and 18 months. Food Quality and Preference;71: 54-65
- Tournier C, Demonteil L, Canon F, Marduel A, Feron G, Nicklaus S. (2019) A new masticatory performance assessment method for infants: A feasibility study. Journal of Texture Studies 2019;1
- Neyraud E, Schwartz C, Brignot H, Jouanin I, Tremblay-Franco M, Canlet C, Tournier C (2020). Longitudinal analysis of the salivary metabolome of breast-fed and formula-fed infants over the first year of life. Metabolomics;16:
- Schwartz C, Person O, Szleper E, Nicklaus S, Tournier C. (2021) Effects of Apple Form on Energy Intake During a Mid-Afternoon Snack: A Preload Paradigm Study in School-Aged Children. Frontiers in Nutrition 2021;8:
- Tournier C, Bernad C, Madrelle J, Delarue J, Cuvelier G, Schwartz C, et al (2021). Fostering infant food texture acceptance: A pilot intervention promoting food texture introduction between 8 and 15 months. Appetite 2021;158: 104989
- Tournier C, Demonteil L, Ksiazek E, Marduel A, Weenen H,Nicklaus S. (2021) Factors Associated With Food Texture Acceptance in 4- to 36-Month-Old French Children: Findings From a Survey Study. Frontiers in Nutrition 7:
- Tournier C and Forde C.G. (2023) Food oral processing and eating behavior from infancy to childhood: Evidence on the role of food texture in the development of healthy eating behavior. Critical Reviews in Food Science and Nutrition, 1-14. https://doi.org/10.1080/10408398.2023.2214227
- Tournier C, Nicklaus S. (2024) Introduction des aliments de différentes textures lors de la diversification alimentaire : enjeux, connaissances et recommandations françaises. Cahiers de Nutrition et de Diététique 59 : 82-91 https://doi.org/10.1016/j.cnd.2023.12.007