Stéphanie CHAMBARON

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Research director INRAE

• 2017: Habilitation à Diriger des Recherches (HDR), Université de Bourgogne

• 2002-2005: PhD in Cognitive Psychology, Université de Bourgogne, Summa Cum Laude, with Honors

• 2001-2002: Psychologist's Professionalization Internship (600 hours) at the Réseau Family Therapy Center (Dijon) - ADELI number: 21 93 0765 9
  
  

My research aims to understand and explain the cognitive mechanisms (implicit and explicit) involved in food choice in individuals of different ages and weight statuses in order to promote healthier and more sustainable choices.

My research is structured around two main research axes: "Cognition-Obesity" and "Cognition-Sustainable Food".

I have supervised many Master's and PhD students during my career. Two PhD students have obtained prestigious awards for their research work:

• Marine Mas's doctoral work on "cognition and obesity" (PhD supervisor: S. Chambaron, co-supervisor: MC. Brindisi) was awarded the Jean Trémolière Thesis Prize and the Unesco Chair Thesis Prize (2021).

• Juliana Meléndrez-Ruiz's doctoral work on "pulses" (PhD supervisor: G. Arvisenet, co-supervisor: S. Chambaron) was awarded the Silver Medal Dufrenoy from the French Academy of Agriculture (2022).
  

• 2024 : ANR 23-PLEG-0004 - legume proteins - round 2- "Pulse Fiction" - Co-PI along with Christian Salles

• 2023 : ANR PRC "aiMOTIONS" (PI: D. Ginhac, ImVia, UBE) - Leader of the Work Package 4 "Food-related emotions analysis in Consumer Science"

• 2023 : Projet BPI France "AlinoVeg": Innovating on plant-based foods. Coordinated by Roquette; Co-leader of Work Package 5: "Consumer acceptability, user experience, economic validation"

• 2017-2021 : ANR JCJC (ANR-17-CE21-0001) "IMPLICEAT": Relevance of implicit factors on feeding behaviour: How do food choice mechanisms vary between normal-weight and overweight/obese adults?

Psychology, cognition, implicit, food choices, obesity, sustainability, pulses.

• Meléndrez-Ruiz J., Dujourdy L., Arvisenet G., & Chambaron S. (2025). Disentangling consumer perceptions regarding plant-based food processing and formulation: Insights from a French study. Food Quality and Preference, 134, 105654, https://dx.doi.org/10.1016/j.foodqual.2025.105654, https://hal.inrae.fr/hal-05217562, OA

• Chene, O.; Chambaron, S.; Arvisenet, G.; & Dujourdy, L. (2025) Sustainable diets: Links between knowledge, motivations and eating practices. Peer Community Journal, Volume 5, article no. e99. https://doi.org/10.24072/pcjournal.622  OA

• Youssef J., Chambaron S., Dujourdy L., & Arvisenet G. (2025). Ultra-processed foods are of poor nutritional quality in French consumers' representations; a categorization study of images of food products without information. Food Quality and Preference, 133, 105609, https://dx.doi.org/10.1016/j.foodqual.2025.105609, https://hal.inrae.fr/hal-05099587, OA

• Chene O., Arvisenet G., Dujourdy L., & Chambaron S. (2024). “If I say sustainable diet”: What are French consumers’ social representations ? Food Quality and Preference, 119, 105224, https://dx.doi.org/10.1016/j.foodqual.2024.105224, https://hal.inrae.fr/hal-04593107, OA

• Arexis, M., Feron, G., Brindisi, M. C., Billot, P. É., & Chambaron, S. (2023). A scoping review of emotion regulation and inhibition in emotional eating and binge-eating disorder: what about a continuum? Journal of Eating Disorders, 11(1), 197. https://doi.org/10.1186/s40337-023-00916-7 , https://hal.science/hal-04281423 

• Aveline, C., Leroy, C., Brindisi, M. C., Chambaron, S., Thomas-Danguin, T., & Sinding, C. (2022). Influence of obesity on saltiness and sweetness intensity enhancement by odors. Food Quality and Preference, 104685. https://doi.org/10.1016/j.foodqual.2022.104685 

• Meléndrez-Ruiz, J., Dujourdy, L., Goisbault, I., Charrier, J. C., Pagnat, K., Nicklaus, S., ... & Chambaron, S. (2022). “You look at it, but will you choose it”: Is there a link between the foods consumers look at and what they ultimately choose in a virtual supermarket? Food Quality and Preference, 98, 104510. https://doi.org/10.1016/j.foodqual.2021.104510 

• Zsoldos, I., Sinding, C., & Chambaron, S. (2022). Using event-related potentials to study food-related cognition: An overview of methods and perspectives for future research. Brain and Cognition, 159, 105864. https://doi.org/10.1016/j.bandc.2022.105864 

• Monnery-Patris, S., & Chambaron, S. (2020). Added-value of indirect methods to assess the relationship between implicit memory and food choices in adult consumers as well as in children. Current Opinion in Food Science, 33, 14-20. https://doi.org/10.1016/j.cofs.2019.10.004 

• Mas, M., Brindisi, M.-C., Chabanet, C., Nicklaus, S., Chambaron, S. (2019). Weight Status and Attentional Biases Toward Foods: Impact of Implicit Olfactory Priming. Frontiers in Psychology. Volume 10:1789. https://doi.org/10.3389/fpsyg.2019.01789 

• Chambaron, S., Chisin, Q., Chabanet, C., Issanchou, S., & Brand, G. (2015). Impact of olfactory and auditory priming on the attraction to foods with high energy density. Appetite, 95, 74–80. https://doi.org/10.1016/j.appet.2015.06.012