Activities / CV
FIELDS
Sensory analysis, Consumer science, Experimental economy
MY THESIS
My thesis focuses on the effects of context on food liking and choice. Context has shown to play an important role in the evaluation of food products. Results obtained under controlled conditions cannot be generalized towards natural situations of consumption due to the lack of contextual variables. The objective of my thesis is to study the hedonic responses of consumers to variations in the way food is prepared in different consumption contexts. On the one hand, the objective is to compare the effects of context on the perceived quality of different foods that vary according to their method of preparation and, on the other hand, to develop or improve consumer contextualization tools during hedonic evaluation tests, identifying in particular, the key elements of the context for the studied food categories.
ATTACHMENTSSociété Scientifique d’Hygiène Alimentaire (SSHA)ABIES Doctoral School – AgroParisTech
PROFESSIONAL EXPERIENCE - 2016-2019: PhD Student at AgroParisTech, Paris and at the Center for Food and Hospitality Research, Institut Paul Bocuse, Ecully. Project funded by the French Society of Food Hygiene (SSHA)
- 2013 - 2015: Food Innovation and Product Design (Erasmus Mundus Master) - AgroParisTech (Paris) - France, Dublin Institute of Technology (Dublin) - Ireland and University of Naples Federico II (Naples) - Italy.
- 2012: BSc. in Food Science and Technology. Complutense University (Madrid) - Spain.
- 2009: BSc. in Human Nutrition and Dietetics. Complutense University (Madrid) - Spain.