Christine Lange

Scientist
Christine Lange

General informations

Engineer & Technician

Chemosens Platform

 christine.lange@inrae.fr

HAL

Job

CNRS researcher (PhD)
  • Doctoral thesis in food sciences
  • M2 in Nutrition & dietetics

Activities

Research theme
Christine Lange develops measurement tools and participates in research projects aimed at understanding the determinants of consumer food preferences and behaviors. She is more specifically interested in measurements of perception and sensory preferences, measurements of acceptability, consumption, choices under economical constraint, and eating behavior of adult consumers.

This research also focuses on adapting these methods or developing new methods in the specific population of children. She participated in the development of tools for educating children about taste and evaluating its effect.

She is responsible for the scientific coordination of the “sensory analysis and consumer behavior” component within ChemoSens.
Key words
Measurement of sensory perception, measurement of preferences, measurement of consumption and food choices, consumer, child, taste education
  • Schwartz, C., Lange, C., Hachéfa, C., Cornil, Y., Nicklaus, S., Chandon, P. (2020). Effects of snack portion size on anticipated and experienced hunger, eating enjoyment, and perceived healthiness among children. Int J Behav Nutr Phys Act, 17, 70. https://hal.science/hal-02869626
  • Lange, C., Schwartz, C., Hachéfa, C., Cornil, Y., Nicklaus, S., Chandon, P., 2020. Portion size choice in children: effect of sensory imagery for snacks varying in energy density. Appetite, 150 (1). https://hal.inrae.fr/hal-02866474
  • Lange. C., Chabanet. C., Nicklaus. S., Visalli. M., Schwartz. C., 2019. A dynamic method to measure the evolution of liking during food consumption in 8- to 10-year-old children, 2019. Food Quality and Preference, 71, 510-516. https://hal.science/hal-02617712.
  • Lange, C., Yuan, WL., Schoumacker, R., Deglaire, A., De Lauzon-Guillain, B., Nicklaus, S. 2018. Assessement of liking for saltiness, sweetness and fattiness sensations in children: validation of a questionnaire. Food Quality and Preference, 65, 81-91. https://hal.science/hal-01691368.
  • Madrelle, J., Lange C., Boutrolle, I., Valade, O., Weenen, H., Monnery-Patris, S., Issanchou, S., Nicklaus, S., 2017. Development of a new in-home testing method to assess infant food liking. Appetite, 113 (1), 274-283. https://hal.science/hal-01512122.
  • Martin, C., Visalli, M., Lange, C., Issanchou, S., 2014. Creation of a food taste table by out of laboratory sensory profile method. Food Quality and preference, 36, 70-80. https://hal.science/hal-02635080.
  • Lange, C., Visalli, M., Jacob, S., Chabanet, C., Schlich, P., Issanchou, S., Nicklaus, S. 2013. Maternal feeding practices during the first year and their impact on infants’ acceptance of complementary food. Food Quality and Preference, 29(2), 89-98. https://hal.science/hal-00823192
  • Reverdy, C., Chesnel, F., Schlich, P., Köster, E.P., Lange, C., 2008. Effect of sensory education on willingness to taste novel food in children. Appetite, 51, 156-165.
  • Lange C., Martin C., Chabanet C., Combris P., Issanchou S., 2002. Impact of the information provided to the consumers on their willingness to pay for Champagne. Food Quality and Preference, 13, 597-608.

Chemosens Platform