Abigail Pickard
Activities / CV
FIELDSCognitive Science
MY THESIS
Food rejections in preschoolers: where it comes from and how it can be modulated
RATTACHEMENTS
- Bourgogne Franche-Comté University - LEAD (Laboratory of Learning and Development Study) - CNRS UMR 5022
- 2018 - today: PhD student at the Research Center of the Paul Bocuse Institute (CIFRE Convention) in cognitive sciences under the direction of Jean-Pierre Thibaut (UMR 5022 CNRS - Bourgogne Franche-Comté University) and Jérémie Lafraire (Institut Paul Bocuse)
- 2017 - 2018: Master in Legal Psychology (York University, UK)
- 2014 - 2017: Bachelor's degree in Social Sciences specialized in psychology and statistics
Additional information
MY ACTIVITIES
The goal of my current project is twofold:
First, measure the respective influence of methods of categorization of fruits and vegetables on food releases.
Then, from science to innovation, develop evidence-based food education interventions to facilitate recognition of these foods, which in turn will promote acceptance.
MY THESIS IN 5 KEY WORDS
Food Releases - Children - Neophobia - Development - Cognition
MY PROFILE
LinkedIn- Abigail Pickard
The goal of my current project is twofold:
First, measure the respective influence of methods of categorization of fruits and vegetables on food releases.
Then, from science to innovation, develop evidence-based food education interventions to facilitate recognition of these foods, which in turn will promote acceptance.
MY THESIS IN 5 KEY WORDS
Food Releases - Children - Neophobia - Development - Cognition
MY PROFILE
LinkedIn- Abigail Pickard
Page One
Institut Paul Bocuse
Château du Vivier - Ecully - France
Tel: +33 (0)4 72 18 02 20
20, place Bellecour - Lyon - France
Tel: +33 (0)4 78 37 23 02
Tel: +33 (0)4 72 18 02 20
20, place Bellecour - Lyon - France
Tel: +33 (0)4 78 37 23 02
