Catherine Dacremont

 catherine.dacremont@institut-agro.fr

    https://cv.hal.science/catherine-dacremont

Full Professor Institut Agro Dijon

My interest is to understand how past experiences and knowledge are involved in perception and how experience shapes our representations related to food, stored in memory. My focus is on modulation of food experience by context. We developed a methodology combining immersive space techniques, virtual reality approaches and classical psychophysical measurements to gain insights into the underlying mechanisms of contextual effects on product experience, liking and food behavior. The manipulation of contextual information allows for teasing apart experience driving and conceptual driving effects in the multimodal integration of perceptions.

Cognitive psychology, sensory evaluation, psychophysics

I have co-supervised 6 theses as well as multiple Master 2 students.

I have co-supervised 6 theses as well as multiple Master 2 students.

Perception, sensory sciences, expertise, context, virtual reality

• Gouton, M., Dacremont C., Trystram G., Blumenthal D. (2023) Effect of perceptive enrichment on the efficiency of simulated contexts: Comparing virtual reality and immersive room settings. Food Research International 165, 112492. ⟨10.1016/j.foodres.2023.112492⟩. ⟨hal-03981785⟩
  
  
• Dacremont, C. & Sester, C. (2019) Context in food behavior and product experience – a review. Current Opinion in Food Science 27, 115-122.
  
  
• Eschevins, A., Giboreau, A., Julien, P., Dacremont, C. (2019). From expert knowledge and sensory science to a general model of food and beverage pairing with wine and beer. International Journal of Gastronomy and Food Science , 17, 100144. , DOI : 10.1016/j.ijgfs.2019.100144
  
  
• Thuillier, B., Valentin D., Marchal, R., & Dacremont, C. (2015) Pivot© profile: A new descriptive method based on free description. Food Quality and Preference 42, 66-77.
  
  
• Paravisini, L., Septier, C., Moretton, C., Nigay, H., Arvisenet, G., Guichard, E., Dacremont, C. (2014). Caramel odour: Contribution of volatile compounds according to their odour qualities to caramel typicality, Food Research International 57, 79-88. (http://dx.doi.org/10.1016/j.foodres.2014.01.009)
  
  
• Sester, C. Deroy, O., Sutan, A., Gallia F., Desmarchelier, J.F., Valentin D., Dacremont, C. (2013). Having a drink in a bar": an immersive approach to explore the effects of context on food choice. Food Quality and Preference 28 (1), 23-31.