Jessy Youssef

Scientist
Gaëlle Arvisenet

General information

PhD student

CEP- Culture Expertise Perception

 jessy.youssef@inrae.fr

Job

Ph.D. student, CSGA (funded by the ministry of higher education and research)

Master degree in Physiological and Psychological Food choice Determinants

Bachelor degree in Nutrition and Dietetics

Activities

Research theme
Thesis title: “Is plant-based diet necessarily a more processed diet in the mind of consumers?”. The objective behind this thesis is to understand if consumers perceive differently the degree of processing of food products based on their origin (animal based vs. Plant-based products); determine if processed or ultra-processed plant-based products are more adapted than the unprocessed plant-based products to substitute animal-based products; verify if consumers’ representations of food products differs according to their diet (omnivorous, flexitarians, vegetarian).
Teaching

68 hours of teaching in sensory analysis and human nutrition at Institut Agro Dijon and the University of Burgundy Europe during the PhD.

Supervision

Supervised a Master’s level internship (Master 1) during the second year of the PhD.

Key words
Consumers, plant-based food, processed food, representations, meat substitutes

Important publications

 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 Qual. Prefer. 133, 105609. https://doi.org/10.1016/j.foodqual.2025.105609

Commented posters at :

  • Journées Francophones de Nutrition (JFN-France, 2025) : Jessy Youssef, Stéphanie Chambaron, Gaëlle Arvisenet  (2025). « Comment la transformation intervient dans la catégorisation des produits d'origine animale et végétale par les consommateurs : Approche par une tâche de tri libre ».
  • Journées Francophones de Nutrition (JFN-France, 2023) : Jessy Youssef, Gaëlle Arvisenet, Stéphanie Chambaron (2023). « Comment les consommateurs classent les aliments en fonction de leur degré de transformation et de leur qualité nutritionnelle ».
  • EuroLeague for Life Science (ELLS-Germany, 2023): Jessy Youssef, Stéphanie Chambaron , Gaëlle Arvisenet (2023). “How consumers categorize food products according to their degree of processing and nutritional quality”.

Master’s thesis : “How consumers categorize food products according to their degree of processing and nutritional quality”.

CEP– Culture Expertise Perception