Agnès Giboreau

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 EXPERIENCE
Launch and management of the Institut Paul Bocuse’s Center for Food and Hospitality Research, scientific positioning and methodology (Living Lab).

ME IN 5 WORDS
Sensoriality - Pleasure of meals - Health - Ambiance - Individuals

DETAILS
agnes.giboreau@institutpaulbocuse.com
+33 (0)4 72 18 09 81

PUBLICATIONS
Articles
2016

• Bevan A.L., Hemingway A., Appleton K.M., Hartwell H., Magnante O., Perez-Cueto A., Monteleone E., Giboreau A. & Depezay L. (2016) Familiarity and liking of vegetables: Is it important for vegetable consumption? British Journal of School Nursing. 11, 3, 1-6.
• Boussoco. J, Dany L., Giboreau A. & Urdapilleta I. (2016) « Faire la cuisine » : approche socioreprésentationnelle et distance à l’objet. Les Cahiers Internationaux de Psychologie Sociale. 3, 111, 367 – 395.
• Dinnella C., Morizet D., Masi C., Cliceri D., Depezay L., Appleton K. M., Giboreau A., Perez-Cueto F.J.A., Hartwell H. & Monteleone E. (2016) Sensory determinants of stated liking for vegetable names and actual liking for canned vegetables: a cross-country study among European adolescents. Appetite. 107:339-347.
• Kergoat M., Giboreau A., Nicod H., Faye P., Diaz E., Beetschen M.A., Gerritsen N. & Meyer T (2016) Affect intensity and softness tactile preferences: An experimental approach to arousal regulation. Food Quality and Preference. 52, 120-123.
• 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.. 96, 347–357.
• Lafraire, J., Rioux, C., Roque, J., Giboreau, A., & Picard, D. (2016). Rapid categorization of food and nonfood items by 3- to 4-year-old children. Food Quality and Preference, 49, 87–91.
• Saulais L., Perez Cueto A., Depezay L., Hartwell H., Monteleone E., Giboreau A. (2016) Nudging vegetable consumption: an investigation of defaults as a choice architecture tool for foodservice, Appetite 107:691.

2015

• 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 D.A., Boaz M., Krause I., Eli A., Chernov K., Giabra M., Frishman S., Levy M., Giboreau A., Kosak S., Mouhieddine M. & Singer P. (2015) Improved meal presentation increases food intake and decrease readmission rate in hospitalized patients. Clinical nutrition, 1-6.
• 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.
• Pouyet V., Benattar L., Cuvelier G. & Giboreau A. (2015) A photographic method to measure food item intake. Validation in geriatric institutions. Appetite, 84, 11-19.
• Pouyet V., Cuvelier G., Benattar L., Giboreau A. (2015) Influence of flavour enhancement on food liking and consumption in elderly subjects 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.
• Urdapilleta I., Dany L., Boussoco J., Schwartz, C. & Giboreau, A. (2015) Culinary Choices: A Sociopsychological Perspective Based on the Concept of Distance to the Object. Food Quality and Preference. doi: http://dx.doi.org/10.1016/j.foodqual.2015.08.007

2014

• Fontas M., Poulain JP., Souquet JP., Laville M. , Giboreau A. , Bensafi M. & Mazières J. (2014) Perspective socio-anthropologique de la prise en charge de la dénutrition du malade cancéreux. Socio-anthropological perspective of the under nutrition care of cancer patients. Bulletin du cancer. 101-3, 258-265.
• Giboreau A. (2014) Le Restaurant, un Living Lab dédié à l’étude de l’alimentation. La lettre des Neurosciencesn°46, 23-24.
• Lafraire J. & Giboreau A. (2014) Perception multimodale des vins en contexte . Revue des œnologues 153. 35-37.
• 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(0), 62-69.

2013

• 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, and Spence C. Assessing the influence of the color of the plate on the perception of a complex food in a restaurant setting – Flavour; 2(24), 1-11.
• Joussain P, Giboreau A, Fontas M, Laville M, Hummel T, Souquet T, Bensafi M. Cisplatin chemotherapy decreases hedonic appreciation of food odors in bronchial cancer patients. Lung Cancer. http://dx.doi.org/10.1016/j.lungcan.2013.06.009.

Books
2016

• Giboreau A. (2016) Comment (re)donner envie de manger en institution de santé ?In C. Hugol-Gential Se nourrir ou manger ? Les enjeux du repas en établissement de santé. L’Harmattan, Paris. p. 43-54.
• Edwards J.S.A., Hartwell H. & Giboreau A. (2016) Emotions studied in context : the role of environment. In H.L. Meiselman Emorion Measurement. Woodhead Publishing. Elesevier. P. 377-404.

2015

• Parizot, A., Giboreau, A., & Hugol-Gential, C. (2015). Du mot à la bouche. Politiques de communication, (5), 13 34.

2012

• Giboreau A &. Body L. Le marketing sensoriel : de la stratégie à la mise œuvre. Vuibert Paris. 2è edition (1è. 2007).
• Giboreau A. Goût, olfaction, autres systèmes sensoriels et intégration multisensorielle In R. Salesse & R. Gervais Odorat et goût : de la neurobiologie des sens chimiques aux applications agronomiques, industrielles et médicales Quae Paris
• Giboreau A., Body L & Coves S. Marketing sensoriel. In A. Voilley, M. Jacquot & P. Fagot (Eds) La couleur & l’alimentaire Lavoisier Paris.

2010

• Giboreau A. Sensory quality control of consumer goods other than food. In D. Kilcast & S. Whitworth (Eds.) Sensory Analysis for quality control Woodhead Publishing Cambridge, p. 337- 352.

2009

• Giboreau A., Dacremont C., Guerrand S & Dubois D. Décrire : identifier ou comparer? In D. Dubois (Ed) Le sentir et le dire L’Harmattan Paris, p. 211-232.
• Giboreau A. (2009) De l'analyse sensorielle au jugement perceptif : l'exemple du toucher, Habilitation à diriger des recherches, Université Claude Bernard Lyon 1, 12 février 2009.

2007

• Kergoat M., Giboreau A., Meyer T. Typologie des consommateurs et préférences sensorielles. In E. Loarer, P. Vrignaud, JL Mogenet, F. Cuisinier, H. Gottesdiener & P. Mallet (Eds) Perspectives différentielles en psychologie Presses universitaires de Rennes, p. 139-142.