• Appleton, K., Hemingway, A., Saulais, L., Dinnella, C., Monteleone, E., Depezay, L., Morizet, D., Perez-Cueto F. J. A., Bevab, A., Hartwell, H., (2016) Increasing Vegetable Intakes: Rationale and Systematic Review of Published Interventions, European Journal of Nutrition, available online.
  • Lafraire, J., Rioux, C., Giboreau, A., & Picard, D. (2016). Food rejections in children: Cognitive and social/environmental factors involved in food neophobia and picky/fussy eating behavior. Appetite, 96, 347 357.
  • Lafraire, J. ; Rioux, C.; Roque, J.; Giboreau, A. ; Picard, D. Rapid Categorization of Food and Nonfood Items by 3- to 4-Year-Old Children, Food Quality and Preference, 49, 87-91.
  • Price, S., Viglia, G., Hartwell, H., Hemingway, A., Chapleo, C., Appleton, K., … Perez-Cueto, A. (2016). What are we eating? Consumer information requirement within a workplace canteen. Food Quality and Preference.
  • Saulais, L., Muller, L., & Lesgards, V. (IN PRESS). Murmurer à l’oreille... de l’industriel ? L’économie expérimentale comme outil d’aide à la décision en entreprise. Revue Economique, (numéro spécial “Développements récents de l”économie comportementale et expérimentale ’).
  • Urdapilleta, I., Dany, L., Boussoco, J., Schwartz, C., & Giboreau, A. (2016). Culinary choices: A sociopsychological perspective based on the concept of Distance to the Object. Food Quality and Preference, 48, Part A, 50–58.
  • Doyon, M., Saulais, L., Ruffieux, B., Bweli, D. (2015) Hypothetical Bias for Private Goods: Does Cheap Talk Make a Difference? Theoretical Economics Letters, vol. 5 pp 749-756
  • Luisier, A.-C., Petitpierre, G., Ferdenzi, C., Clerc-Berod, A., Giboreau, A., Rouby, C., & Bensafi, M. (2015). Odor perception in children with autism spectrum disorder and its relationship to food neophobia. Cognitive Science, 6, 1830.
  • Navarro, A., Boaz, M., Krause, I., Elis, A., Chernov, K., Giabra, M., Levy, M., Giboreau, A., Kosak, S., Mouhieddine, M. & Singer P. (2015) Improved meal presentation increases food intake and decreases readmission rate in hospitalized patients. Clinical nutrition
  • Porcherot, C., Petit, E., Giboreau, A., Gaudreau, N., & Cayeux, I. (2015). Measurement of self-reported affective feelings when an aperitif is consumed in an ecological setting. Food Quality and Preference, 39, 277 284.
  • Parizot, A., Giboreau, A. & Hugol-Gential, C. (2015) Du mot à la bouche. Politiques de Communication, numéro spécial "La fabrique du goût" N°5, 13-34
  • Pouyet, V., Cuvelier, G., Benattar, L., & Giboreau, A. (2015a). A photographic method to measure food item intake. Validation in geriatric institutions. Appetite, 84, 11 19.
  • Pouyet, V., Cuvelier, G., Benattar, L., & Giboreau, A. (2015b). Influence of flavour enhancement on food liking and consumption in older adults with poor, moderate or high cognitive status. Food Quality and Preference, 44, 119 129.
  • Pouyet, V., Giboreau, A., Cuvelier, G., & Benattar, L. (2015). Les préférences culinaires des personnes âgées vivant en institution : facteurs d’appréciation sensoriels et cognitifs. Cahiers de Nutrition et de Diététique, 50(5), 271 279.
  • Seyssel, K., Allirot, X., Nazare, J.-A., Roth, H., Blond, E., Charrié, A, Disse, E. (2015). Plasma acyl-ghrelin increases after meal initiation: a new insight. European Journal of Clinical Nutrition.
  • Allirot, X., Saulais, L., Disse, E., Nazare, J. A., Cazal, C., & Laville, M. (2014). Integrating behavioral measurements in physiological approaches of satiety. Food Quality and Preference, 31, 181 189.
  • Allirot, X., Seyssel, K., Saulais, L., Roth, H., Charrié, A., Drai, J., … Laville, M. (2014). Effects of a breakfast spread out over time on the food intake at lunch and the hormonal responses in obese men. Physiology & Behavior, 127, 37 44.
  • Fontas, M., Poulain, J.-P., Souquet, P.-J., Laville, M., Giboreau, A., Bensafi, M., & Mazières, J. (2014). Perspective socio-anthropologique de la prise en charge de la dénutrition du malade cancéreux. Bulletin du Cancer, 101(3), 258 265.
  • Danesi, G. « Comparing commensality: Festive eating occasions among French, German and Spanish young adults », Anthropology of food [En ligne], S10 | 2014, mis en ligne le 30 décembre 2014,
  • Pouyet, V., Giboreau, A., Cuvelier, G., Benattar, L., (2014). A method based on photography to measure food items intake…, Appetite article 4
  • Pouyet, V., Giboreau, A., Benattar, L., & Cuvelier, G. (2014). Attractiveness and consumption of finger foods in elderly Alzheimer’s disease patients. Food Quality and Preference, 34, 62 69.
  • Allirot, X., Saulais, L., Seyssel, K., Graeppi-Dulac, J., Roth, H., Charrié, A., … Laville, M. (2013). An isocaloric increase of eating episodes in the morning contributes to decrease energy intake at lunch in lean men. Physiology & Behavior, 110-111, 169 178.
  • Crisinel, A.-S., Jacquier, C., Deroy, O., & Spence, C. (2013). Composing with Cross-modal Correspondences: Music and Odors in Concert. Chemosensory Perception, 6(1), 45 52.
  • Faye, P., Courcoux, P., Giboreau, A., & Qannari, E. M. (2013). Assessing and taking into account the subjects’ experience and knowledge in consumer studies. Application to the free sorting of wine glasses. Food Quality and Preference, 28(1), 317 327.
  • Fernandez, P., Bensafi, M., Rouby, C., & Giboreau, A. (2013). Does olfactory specific satiety take place in a natural setting? Appetite, 60(1), 1 4.
  • Piqueras-Fiszman, B., Giboreau, A., & Spence, C. (2013). Assessing the influence of the color of the plate on the perception of a complex food in a restaurant setting. Flavour, 2(1), 24.
  • P Joussain, A. G. (2013). Cisplatin chemotherapy induces odor perception changes in bronchial cancer patients. Lung cancer (Amsterdam, Netherlands), 82(1).
  • Pouyet, V., Giboreau, A., Cuvelier, G., & Benattar, L. (2013). Perception, préférences et consommation alimentaires chez les personnes âgées atteintes de la maladie d’Alzheimer. Cliniques, N° 6(2), 217 232.
  • Saulais, L., Doyon, M., Ruffieux, B., & Kaiser, H. (n.d.). Consumer knowledge about dietary fats: another French paradox? British Food Journal, 114(1), 108–120
  • Saulais, L., & Ruffieux, B. (n.d.). A field experiment to design healthier foods: consumer valuation of butter production processes. Food Quality and Preference, 26(2), 178–187
  • Allirot, X., Saulais, L., Disse, E., Roth, H., Cazal, C., & Laville, M. (2012). Validation of a buffet meal design in an experimental restaurant. Appetite, 58(3), 889 897.
  • Danesi, G. (2012). Commensality in French and German young adults: An ethnographic study. Hospitality & Society, 1(2), 153 172.
  • Kergoat, M., Giboreau, A., Nicod, H., Faye, P., Diaz, E., Beetschen, M.-A., & Meyer, T. (2012). Consumer Preference for Tactile Softness: A Question of Affect Intensity? Journal of Sensory Studies, 27(4), 232 246.
  • Morizet, D., Depezay, L., Combris, P., Picard, D., & Giboreau, A. (2012). Effect of labeling on new vegetable dish acceptance in preadolescent children. Appetite, 59(2), 399 402.
  • Reffet, S., Jacquier, C., Joncour Mills, G., Giboreau, A., & Thivolet, C. (2012). Impact de l’insulinothérapie fonctionnelle sur les choix alimentaires lors d’un repas pris au restaurant chez 11 patients diabétiques de type 1. Diabetes & Metabolism, 38, Supplement 2, A50.
  • Candau, J., & Wathelet, O. (2011). Les catégories d’odeurs en sont-elles vraiment ? Langages, n° 181(1), 37 52.
  • Faye, P., Courcoux, P., Qannari, E. M., & Giboreau, Agnès. (2011). Méthodes de traitements statistiques des données issues d’une épreuve de tri libre. Modulad, (43), 1 23.
  • Morizet, D., Depezay, L., Masse, P., Combris, P., & Giboreau, A. (2011). Perceptual and lexical knowledge of vegetables in preadolescent children. Appetite, 57(1), 142 147.
  • Baccino, T., Cabrol-Bass, D., Candau, J., Meyer, C., Scheer, T., Vuillaume, M., & Wathelet, O. (2010). Sharing an olfactory experience: The impact of oral communication. Food Quality and Preference, 21(5), 443 452.
  • Kergoat, M., Giboreau, A., Nicod, H., Faye, P., Diaz, E., Beetschen, M. A., … Meyer, T. (2010). Psychographic measures and sensory consumer tests: When emotional experience and feeling-based judgments account for preferences. Food Quality and Preference, 21(2), 178 187.
  • Giboreau, A., & Fleury, H. (2009). A new research platform to contribute to the pleasure of eating and healthy food behaviors through academic and applied Food and Hospitality research. Food Quality and Preference, 20(8), 533 536.
  • Raz, C., Piper, D., Haller, R., Nicod, H., Dusart, N., & Giboreau, A. (2008). From sensory marketing to sensory design: How to drive formulation using consumers’ input? Food Quality and Preference, 19(8), 719 726.

Book chapters and Books

  • Michaud, M. (2016). Chasser et manger la viande de brousse : des impératifs pratiques à la distinction sociale. In S. Dalla Bernardina, Manger moral, manger sauvage (édition électronique). Paris: Éditions du CTHS. Retrieved from
  • Hugo Gential, C. (2015). Les mots et les mets au restaurant: une analyse linguistique de l'expérience gastronomique, Dirigée par Pascal Lardellier
  • Saulais, L. (2015). Foodservice, Health and Nutrition: responsibility, strategies and perspectives. The Routledge Handbook of Sustainable Food and Gastronomy eds. Philip Sloan and Willy Legrand. Routledge, pp. 253-266.
  • Danesi, G. (2013). Snack Foods. In K. Albala, The SAGE Encyclopedia of Food Issues (Vol. 3). New York: SAGE Publications.
  • Giboreau, A., & Body, L. (2012). Marketing sensoriel : une démarche globale pour les produits et les services. Paris: Vuibert.
  • Danesi, G. (2012a). Estudio etnográfico sobre la comida de los emigrantes: el caso de los cubanos en París. In M. Gracia Arnaiz, Alimentación, salud y cultura: encuentros interdisciplinares (p. 397 419). Tarragona: URV.
  • Danesi, G. (2012b). Is a ‘true’ meal still a social act? Meal habits among French and German young adults. In P. Lysaght, Time for Food: Everyday Food and Changing Meal Habits in a Global Perspective (p. 225 236). Turku: Åbo Akademi University Press.
  • Giboreau, A. (2012). Goût, olfaction, autres systèmes sensoriels et intégration multisensorielle. In R. Salesse & R. Gervais, Odorat et goût: de la neurobiologie des sens chimiques aux applications (p. 383 390). Paris: Editions Quae.
  • Danesi, G. (2011). La commensalité: partage, échanges et transmissions chez les jeunes adultes (France - Allemagne - Espagne). In N. Diasio, A. Hubert, & V. Pardo, Alimentations adolescentes en France. Principaux résultats d’AlimAdos un programme de recherche de l’Ocha (p. 17 19). Paris: OCHA. Consulté à l’adresse
  • Giboreau, A., Body, L., & Coves, S. (2011). Du marketing sensoriel à l’innovation produit. In M. Jacquot, P. Fagot, & A. Voilley, La couleur des aliments. De la théorie à la pratique (p. 381 394). Cachan: Lavoisier.
  • Giboreau, A. (2010). Sensory quality control of consumer goods other than food. In D. Kilcast, Sensory Analysis for Food and Beverage Quality Control: A Practical Guide (p. 337 352). Cambridge: Whoodhead Publishing Limited.
  • Giboreau, A., Dacremont, C., Guerrand, S., & Dubois, D. (2009). Décrire : identifier ou comparer ? In D. Dubois, Le sentir et le dire. Concepts et méthodes en psychologie et linguistique cognitives (p. 211 232). Paris: L’Harmattan.

Other contributions

  • Parizot, A., Giboreau, A., & Hugol-Gential, C. (2015). Du mot à la bouche. Politiques de communication, (5), 13 34.
  • Giboreau, A. (2014). Le Restaurant, un Living Lab dédié à l’étude de l’alimentation. La lettre des Neurosciences, (46), 23 24.
  • Lafraire, J., & Giboreau, A. (2014). La Perception multimodale des vins en contexte, Le « Living Lab » du Centre de Recherche de l’Institut Paul Bocuse, au service d’expériences de dégustation en conditions réelles de repas. Revue des Œnologues, (153).
  • Lafraire, J., & Picard, D. (2014). J’aime pas ! Cerveau&Psycho, (65).
  • Rouby, C., & Giboreau, A. (2011, octobre 25). De l’émotion au verbe. Textes et Documents pour la Classe, (1022 (« Le Goût »)), 26.
  • Giboreau, A. (2009, février 12). De l’analyse sensorielle au jugement perceptif : l’exemple du toucher (Habilitation à Diriger des Recherches). Université Claude Bernard Lyon 1, Lyon.

Journal of Food and Hospitality Research

"Menu: Journal of Food and Hospitality Research" is a new publication dedicated to food-related practices, usages, behaviors, decisions and perceptions, with a special focus on culinary arts, foodservice and gastronomy. It mainly gathers manuscripts from PhD students who participated in the European doctoral workshops of the Center for Food and Hospitality Research at Institut Paul Bocuse.

Journal characteristics:
Title: MENU: The Journal of Food and Hospitality Research
Type of publication: Scientific Journal reviewed by an editorial and scientific board
Frequency of publication: 1 issue/year
ISSN: 2275-5748

6th edition November 2017:
"Food, beverages, services through social sciences, economics, cognitive science & nutrition"
  • Litterature review: Changes in olfactory and gustatory perceptions in patients undergoing chemotherapy. K. Drareni
  • Litterature review: Investigation of food and beverage pairing. A review. A. Eschevins
  • From cooking equipment to food culture. A comparative study. M. Michaud & N. Greaves-Fernández
  • Appetite for life - Maintaining appetite for foods at old and very old age. K. Wendin, W. L. P. Bredie, I. Maître, I. Matullat, V. Olsson, S. Kremer, A. Giboreau & Ø. Ueland.
  • Book review Quaranta (2016) : Houellebecq aux fourneaux. Y. Dentzer
  • Summary of an International symposium: The role of proteins within a nutritious, healthy and sustainable diet. A. Dougkas

5th edition March 2016:
"Food, Beverage, Services: through social science, cognitive science & economics"
  • Investigating key elements leading to food and beverage pairing: A methodological approach. A. Eschevins
  • Food neophobia and pickiness in young children. How to measure it? C.Rioux, J. Lafraire & D. Picard
  • Transnational connections from culinary practices: an approach from the food blogs of Brazilian emigrantsC. Pires Vieira da Rocha
  • The medicalization of the elderly’s food habits in France from the beginning of the twentieth century until today. L. Guérin
  • Criteria of Importance influencing food choice in workplace canteens. S. Price
  • From perception to expectations: the chicken-egg question at the individual level.S. Rizzo-Ivanoff, S. Boesen-Mariani, M. Rogeaux & A. Giboreau
  • To allot or not to allot? The impact of allotment on the noncontractible quality of the supply chain for school canteens in a major French region. Y. Robin
  • Dynamic capabilities for hotel service innovation: a human asset perspective. G. Talens, P. Bayet-Robert& B. Ruffieux,
  • Customer orientation: a service management cornerstone. B. Suquet & C.Stoessel
  • Gastrodiplomacy as a field of research. M. Ferry

4th edition March 2015:
"Food and Hospitality Research: from preparation to consumption"
  • Impact of cooking proximity and food neophobia in French culinary social representations.
  • J. Boussoco, I.Urdapilleta, L.Dany, C.Schwartz, A.Gaillard, A.Giboreau
  • Size matter! A choice architectural field experiment in reducing food waste.P. G Hansen, A.M Jespersen, L.R Skov
  • Plating in gastronomic restaurants: A qualitative exploration of chefs’ perception. P. Fernandez, B. Aurouze, C. Guastavino
  • Eating together, dying together. Playing commensality in French nursing homes. L. Guerin
  • Teaching and learning linguistic and interactional skills in table waiting vocational training - How to deal with competence building? C. Alcade
  • The impact of chemotherapy on taste and smell. R.Vella, M. Fontas, I.Kongsbak, A.Giboreau
  • How to measure behavioral food neophobia in children under a natural setting: tracks for ecological evaluation of interventions. J. Lafraire, E. Petit, A.Giboreau, C.Schwartz
  • Designing restaurant ambiences for retirement homes: a user-based approach. L. Saulais, E.Petit, A.Giboreau

3rd edition February 2014:
"Methodological and ethical issues in food research"
  • Research on parity in starred hotels and restaurants. Mélanie Bonnet
  • What cooking brings to the pleasure of eating at home and in a restaurant. Anne Dixsaut
  • Quality perception by different eating-out industry players: do producers wear magnifying glasses? Carole Jégou, Laure Saulais , Bernard Ruffieux
  • Ethical and Legal Aspects of Sensory and Eating Behaviour Research: A Pragmatic Approach. Caroline Laval, Vincent Boggio
  • Are recipes from women’s magazine in accordance with women cooking practices? - An exploratory study. Jean-Philippe Laperrière
  • Basque natural cider characterization: the combination of instrumental and sensory analyses - A study review. Saioa Sese-Minguez, Iñaki Alava, Elena Urdaneta
  • Setting-up a method based on digital photography to measure food intake in real meal situations – application to a geriatric institution. Virginie Pouyet; Agnès Giboreau
  • Ethic and ethnography in EHPAD. The case of an investigation on meals. Laura Guérin
  • Book review Heath et al (2010): Video in qualitative research: Analysing Social Interaction in Everyday Life. Céline Alcade

2nd edition April 2013: 

"Intercultural comparisons of eating habits and food preferences"
  • Comparisons of individual bitterness perception and vegetable liking and consumption among Danish consumers. Tove K. Beck, Sophie Nicklaus, Sidsel Jensen, Sylvie Issanchou&Ulla Kidmos1
  • Evaluation of Food-Related Risks in the Catering Sector. Stéphane Desaulty, Laure Saulais, Christophe Dufour, Hélène Di Martino, Patrice Terrier
  • Potentials for health promotion at worksite: an intra inter cultural comparison of bus drivers’ ethnical foodscapes. Rikke Nygaard and Bent Egberg Mikkelsen
  • Exploring ‘foodscapes’ as framework for intercultural comparative studies. Liselotte Hedegaard
  • Book Review : The Desirable Body: Men and Women Confronting their Weight. Moraes Prata Gaspar, Maria Clara
  • Book Review : Adventures in Eating: Anthropological Experiences in Dining from Around the World. Sarah Cappeliez

1st edition January 2012: 

"Between fear(s) and pleasure(s)"
  • Variables Affecting Children's Experience of Eating at School. B. Atie Guidalli
  • Defining pleasure toward individual familiarity level: The case of gourmet meal. P. Bayet-Robert
  • Theoretical Models of Good Hygiene Practices Training: current approaches and perspectives. S. Desaulty
  • From the table to the bed: controlling female sexuality through food in French Renaissance literature. A. Gilles-Chikhaoui
  • Is hippophagy a taboo in constant evolution? S. Leteux
  • Differences between Patients and Staff’s Perception of Food Provision in Malaysian Public Hospitals. R. Vijayakumaran
  • Eating with the fear of weight gain: The relationship with food for overweight women in France. S.Carof
  • Pleasures and stress of eating alone and eating together among French and German young adults. G. Danesi
  • Control of eating behaviour and eating pleasure among French female college students. MC de Moraes Prata Gaspar
  • Book Review : Sociologie d’une crise alimentaire. Les consommateurs à l’épreuve de la maladie de la vache folle. M. Fontas
  • Book Review : Nourrir de Plaisir: Régression, transgression, transmission, régulation? C. Yount-André

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Institut Paul Bocuse

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