Anastasia Eschevins

PhD Student


Anastasia Eschevins

Activities / CV

FIELD
Food science

MY THESIS

Beers & meals pairing from perception to consumers judgment in real eating and drinking situation

ATTACHMENTS
Centre des Sciences du Goût et de l’Alimentation, Dijon, France
Fonds InBev-Baillet Latour, Louvain, Belgique

MY SKILLS
Use of different techniques in sensory evaluation (difference test, sensory profiles, napping, tastes mapping, creation and analysis of questionnaires…), project management (creation of protocol, field management), bibliographic search, registration of electrophysiologic parameters on man (EEG, ECG, electro-dermale response) after sensory stimulations, eye tracking, basic knowledge in statistics (parametric, non-parametric, ACP, ANOVA) and applied statistics to sensory evaluation.

MY CAREER
Professional experience
Sept./Dec. 2014: Applied scientist, Center for Food and Hospitality Research at Institut Paul Bocuse, Ecully, France. Help in the management of European projects, management of internal projects in collaboration with companies

Internships

March/Sept. 2014: Intern R&D, Biofortis Sensory & Consumer, Nantes, France.
Intercultural consumer surveys (Brazil and China). Bibliographic researches, contact with the Brazilian and Chinese subsidiaries, establishment of a study in China and in Brazil, use of the software E-Prime, creation of a good practices guidance for the consumer surveys in China and in Brazil in English, creation of a poster for EUROSENSE 2014.
Feb./March 2013: Intern, Laboratoire de Neurosciences, Besançon, France.
Evolution of the hedonic perception of odorants: implication of the trigeminal system.

Diplomas
  • 2014: Second year of Bachelor degree, integrative biology, physiology and neurosciences, specialized in physiology of perception and sensory evaluation
    Université Claude Bernard Lyon 1 ; Lyon, France
  • 2013: First year of Bachelor in Physiology, Neurosciences and Behavior
    Université de Franche Comté. Besançon, France
  • 2012: Bachelor Degree in Biochemistry, Cell Biology and Physiology
    Université de Franche Comté. Besançon, France

Additional information

SCIENTIFIC RESPONSIBILITIES
  • Participation in the organization of scientific events related to the Center for Food and Hospitality Research at Institut Paul Bocuse (Summer school, Symposium,…)
  • Participation in the 8th edition of the « International Research Symposium »: establishment of a beer/cheese tasting session; help during the organization. (2015, April), Center for Food and Hospitality Research at Institut Paul Bocuse, Ecully, France.
  • Participation in the Semaine du cerveau (Brain Week) in Lyon: Establishment of a beer/chocolate tasting session. (2015, March). Center for Food and Hospitality Research at Institut Paul Bocuse, Ecully, France
  • Participation in Experimentarium (popular science event). Presentation of my work with children and teenagers (2016, March) Taste Sciences Centre and Food, Dijon, France.

ME IN 5 WORDS
Food and beverage pairing - Perception - Hedonic judgment - Arousal - Complexity

PUBLICATIONS
Posters
  • Eschevins, A, Giboreau, A. & Dacremont, C. (2015, April). Beer & food pairing: From perception to consumers’ judgement in real eating and drinking situation. Center for Food and Hospitality Research at Institut Paul Bocuse, Ecully, France.
  • Dreyfuss, L., Nicod, H. & Eschevins, A. (2015, August) Implicit association tests: new approaches to overcome cultural differences: A case study with Brazilian consumers. 11th Pangborn, Göteborg, Sweden.
  • Dreyfuss, L., Nicod, H. & Eschevins, A. (2014, September) Social and Cultural Influences in Designing Cross-cultural Consumer Research. Case study in China and Brasil. 6th Eurosense, Copenhagen, Denmark.

Other communication
  • Eschevins, A. (2015, Mars) « Food and beverage pairing » Approches méthodologiques et premiers éléments de compréhension. Center for Food and Hospitality Research at Institut Paul Bocuse, Ecully, France.

DETAILS
anastasia.eschevins@institutpaulbocuse.com

MY PROFILE
https://fr.linkedin.com

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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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