Agnès Giboreau

Research Director

Details
Tél. : +33 (0)4 72 18 09 81

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Activities / CV

FIELDS
Food sciences - Sensory evaluation - Consumer behaviors

MY ACTIVITIES
  • Coordination of the activity
  • Interface of Universities / Industries
  • Supervising PhD students
MY RESUME
  • Engineer from Agrosup Dijon, PhD from AgroParisTech, Master Degree in cognitive psychology from Université Paris 8
  • Habilitate to lead researches from Université Lyon 1, project manager in research and innovation in the industrial sector, director of research consulting firm, sensorial and consumer research, university teaching
  • Member of the University Claude Bernard Lyon 1

Additional information

LAST SIGNIFICANT EXPERIENCES
Management of the CANUT project, Cancer Nutrition & Taste project: developing, testing and deploying solutions adapted to the different profiles of patients undergoing chemotherapy (sensory, nutritional and culinary recommendations).

Management of the ISPAR programme, Innovation and Science for Food and Food Service: development of collaborative projects and infrastructures for creativity, characterisation and in situ evaluation.

ME IN 5 WORDS

Sensoriality - Pleasure of meals - Health - Ambiance - Individuals

PUBLICATIONS
Peer-reviewed articles

2020

  • Chen Y., Perez Cueto F., Giboreau A., Mavridis I. & Hartwell H. (2020) The promotion of eating behaviour change in healthy populations through digital interventions International Journal of Environmental Research and Public Health (accepted 13 oct 20)
  • Hartwell H., Bray J., Lavrushkina N, Rodrigues V., Saulais L., Giboreau A., Perez-Cueto F.J.A., Monteleone E., Depezay L. & Appleton K.M. (2020) Increasing Vegetable Consumption out of home: VeggiEAT and Veg+ projects. Nutrition Bulletin. https://onlinelibrary.wiley.com/doi/full/10.1111/nbu.12464
  • Drareni K. Bensafi M., Giboreau A. & Dougkas A. (2020) Chemotherapy-induced taste and smell changes influence food perception in cancer patients, Supportive Care in Cancer. 1-8. https://doi.org/10.1007/s00520-020-05717-1
  • C. Patois et al. Designing food for bone marrow transplant patients with compromised immunity: limited ingredients, recipes and balanced diet. International Journal Food Design


2019

  • Appleton K.M., Bray J., Price S., Leibchen G., Jiang N., Mavridis I., Saulais L., Giboreau A., Perez-Cueto FJA, Coolen R, Ronge M & H Hartwell (2019) Development of a smart phone application for the provision of personalised food-based information in an eating-out situation JMIR Formative Research. 3(4), 1-16. DOI: 10.2196/preprints.12966.
  • Carughi A., Bellisle B., Dougkas A., Giboreau A, Feeney M.J. & Higgs J. (2019) A randomized controlled pilot study to assess effects of a daily pistachio (pistacia vera) afternoon snack on next-meal energy intake, satiety, and anthropometry in French women. Nutrients. 11(4), 767; doi:10.3390/nu11040767
  • dos Santos Q., Perez‑Cueto F.J.A, · Mello Rodrigues V., Appleton K., Giboreau A., Saulais L., Monteleone E., Dinnella C., Brugarolas M. & Hartwell H. (2019) Impact of a nudging intervention and factors associated with vegetable dish choice among European adolescents. European Journal of Nutrition, 1-17. https://doi.org/10.1007/s00394-019-01903-y
  • Dougkas A., Vannereux M & Giboreau A. (2019) The Impact of Herbs and Spices on Increasing the Appreciation and Intake of Low-Salt Legume-Based Meals. Nutrients 2019, 11(12), 2901-2921; https://doi.org/10.3390/nu11122901
  • Drareni K, Dougkas A, Giboreau A, Laville M, Souquet PJ, Bensafi M. (2019) Relationship between food behavior and taste and smell alterations in cancer patients undergoing chemotherapy: A structured review. Seminars in Oncology, 46(2), 160-172. doi: 10.1053/j.seminoncol.2019.05.002
  • Eschevins A., A. Giboreau, P. Julien & C. Dacremont (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, 100-144. https://doi.org/10.1016/j.ijgfs.2019.100144
  • Giboreau A, Schwartz C., Morizet D. & Meiselman H.L. (2019) Measuring Food Waste and Consumption by Children Using Photography. Nutrients. 11(10), 2410-2441; https://doi.org/10.3390/nu11102410
  • Hartwell H., Appleton K. M., Bray J., Price S., Mavridis I., Giboreau A., Perez-Cueto F. J. A. & Ronge M. (2019) Shaping smarter consumer food choices: The FoodSMART project. Nutrition Bulletin. 44(2), 138-144 https://doi.org/10.1111/nbu.12376 April
  • Liu J., E. Petit, AC Brit & A. Giboreau (2019) The impact of tablecloth on consumers’ food perception in real-life eating situation. Food Quality and Preference. 71, 168-171.
  • Palczak J., Giboreau A., Rogeaux M. & Delarue J. (in press) How do pastry and culinary chefs design sensory complexity? International Journal of Gastronomy and Food Science
  • Saulais L., Massey C., Appleton K., Perez-Cueto F.J.A., Dinnella C., Monteleone E., Depezay L., Hartwell H.& Giboreau A. (2019) When are ‘Dish of the Day’ nudges most effective to increase vegetable selection? Food Policy. 85, 15-27.
  • Zhou X., Perez-Cueto F.J.A., Dos Santos Q., Bredie W.L.P., Brugarolas Molla-Bauza M., Mello Rodrigues V., Buch-Andersen T., Appleton K., Hemingway A., Giboreau A., Saulais L., Monteleone E. && H. Hartwell (2019) Promotion of novel plant-based dishes among older consumers using the ‘dish of the day’ as a nudging strategy in 4 EU countries. Food Quality and Preference 75:260-272. DOI: 10.1016/j.foodqual.2018.12.003
Previous articles

Book chapters

2020

  • Edwards J.S.A., Hartwell H. & Giboreau A. (2020) Emotions studied in context : the role of environment. In H.L. Meiselman Emotion Measurement. Elsevier. 2nd Edition
  • Zerbini L, Landeau G, Giboreau A, Sharma A, Yu C, Lin M & Jung IH Food access and insecurity during COVID 19 – Evidence from France. PennState Scholar Sphere. https://doi.org/10.26207/CWFZ-JV47


2019

  • Dougkas, A., Saulais, L., & Giboreau, A. (2019). Studying Natural Meals: What are the Benefits of the Living Lab Approach? in Meiselman H. (Ed.) Context: The Effects of Environment on Product Design and Evaluation.. Woodhead Publishing.

2018
  • Giboreau A. & Dougkas A. (2018) Gastronomy as an aid to increasing people’s food intake at healthcare institutions. In: Ferranti, P., Berry, E.M., Anderson, J.R. (Eds.), Encyclopedia of Food Security and Sustainability, vol. 1, pp. 540–545. Elsevier.
  • Giboreau (2018) Situational factors and the design of in situ evaluations: Living Lab and Real-life approaches in G. Ares & P. Varela (Eds) Advances in Methodological Approaches in Consumer Research. Elsevier. p103-116.

Previous book chapters


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

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Partnerships Development
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