Claire Sulmont Rossé

Scientist
Claire Sulmont Rossé

General information

Researcher

MIAM - Eating Behaviour: pleasure, health and sustainability

 claire.sulmont-rosse@inrae.fr


Job

Senior Researcher  

  • Habilitation Thesis, Science of Feeding, University of Burgundy, Dijon, France
  • Post-Doc, Cognitive PsychologyUniversity of Texas, Dallas, USA
  • PhD, Science of Feeding, University of Burgundy, Dijon, France

Activities

Research activity
For over 15 years, I have been conducting research into the determinants of eating behaviour in the older adult. My work combines nutrition and sensory aspects to develop innovative solutions that enable the older adults to meet their nutritional needs while preserving the pleasure of eating, in order to prevent undernutrition in this population. In this way, I have contributed to the development of several strategies, from meal content (e.g. improving the sensory quality of food, developing enriched dishes) to meal environment, in various contexts (home, meal delivery services, nursing homes, hospitals). My transdisciplinary approach, which also involves the human and social sciences, is a key element of my research.
Scientific approach
Qualitative and/or quantitative surveys, randomised controlled trials, field studies, systematic literature reviews and meta-analysis.
Supervision
I have supervised numerous students, including several doctoral candidates who have successfully transitioned into academic or economic world.
Communication
I am very active in disseminating research results toward scientists, stakeholders, public policies and the wider public. In 2020-21, I was scientific curator of the exhibition "Le Banquet" organised by the Cité des Sciences et de l'Industrie (Paris). In 2023-24, I chaired the 'Food for ageing well' consultation group of the Conseil National de l'Alimentation (CNA), which reports to the French Ministries of Health, Agriculture and the Economy.
Citizen Science
I regularly use co-creation and collective intelligence techniques to develop strategies aimed at preventing undernutrition in the elderly population. I have been a member of INRAE's committee "Citizen Science" since 2018, and in this context I have participated in the construction of a Citizen Science MOOC.
Member of the Research Ethics Committee (CER) Université Bourgogne Franche-Comté

Key Words

Chemosensory perception, food memory, food preference, food choice, food intake, older adult, aged people, undernutrition

Important publications

Geny A, Petitjean M, Van Wymelbeke-Delannoy V, Sulmont-Rossé C (2023). Impact of food-based fortification on nutritional outcomes and acceptability in older adults: systematic literature review. Frontiers in Nutrition, 10. https://doi.org/10.3389/fnut.2023.1232502

Van Wymelbeke-Delannoy V, Maître I, Salle A, Lesourd B, Bailly N, Sulmont-Rossé C (2022). Prevalence of malnutrition risk among older French adults with culinary dependence. Age and Ageing, 51, afab208. https://hal.inrae.fr/hal-03428489v1

Maître I, Sulmont-Rossé C, Van Wymelbeke V, Cariou V, Bailly N, Ferrandi J-M, Salle A, Cardon P, Amand M, Manckoundia P, Symoneaux R, Issanchou S, Vigneau E (2021). Food perception, lifestyle, nutritional and health status in the older people: Typologies and factors associated with aging well. Appetite, 164, 105-223. https://hal.inrae.fr/hal-03197761v2

Fleury S, Van Wymelbeke-Delannoy V, Lesourd B, Tronchon P, Maître I, Sulmont-Rossé C (2021). Home-Delivered Meals: Characterization of Food Intake in Elderly Beneficiaries. Nutrients. 13, 2064. https://doi.org/10.3390/nu13062064

Fleury S, Sulmont-Rossé C, Cabanes H, Perruchaud M, Roger A, Lesourd B, Tronchon P, Van Wymelbeke-Delannoy V, Maître I (2020). Relevance and feasibility of a personalized dietary intervention in older people with meals-on-wheels: a randomised controlled pilot trial. J Aging Res & Lifestyle, 9:40-46. https://hal.inrae.fr/hal-03225502

Vandenberghe-Descamps M, Labouré H, Septier C, Feron G, Sulmont-Rossé C (2018). Oral comfort: a new concept to understand elderly people’s expectations in terms of food sensory characteristics. Food Quality and Preference, 70, 57-67. https://u-bourgogne.hal.science/hal-02142357v1

Divert C, Laghmaoui R, Crema C, Issanchou S, Van Wymelbeke V, Sulmont-Rossé C (2015). Improving meal context in nursing homes. Impact of four strategies on food intake and meal pleasure. Appetite, 84, 139–147. https://hal.science/hal-01211996v1

Sulmont-Rossé C, Maître I, Amand M, Symoneaux R, Van Wymelbeke V, Caumon E, Tavarès J, Issanchou S (2015). Evidence for different patterns of chemosensory Alterations in the elderly. Chemical Senses, 40, 153–164. https://hal.science/hal-01595705v1

MIAM - Eating Behaviour: pleasure, health and sustainability