Activities / CV
ACTIVITES
Audrey Cosson has a PhD in Food Engineering from the University of Paris-Saclay. After studies combining food science and sensory science, she joined the Institut Lyfe Research Centre at the end of 2021.
Audrey Cosson is a researcher on the Nutrition team. She is interested in research projects in the area of Food Science , at the crossroads of scientific research and culinary arts (food formulation, integration of ingredients in the food matrix and their impact on sensory appreciation/evaluation, sensory engineering). In particular, she is interested in issues related to the sustainability of food, especially plant-based products, as well as the diet of the elderly, combining sensory pleasure and nutritional needs.
BACKGROUND - 2021 to present : Researcher in Food Science and Sensory Evaluation, Research Centre of the Institute Lyfe
- 2021: Lecturer, AgroParisTech, France
- 2021: PhD in Food Engineering, Paris-Saclay University, France
- 2018: Research Scientist, Roquette Frère, France
- 2017: Diploma in Agri-Food Engineering (equivalent Master 2), AgroParisTech, France
TEACHING - 2021 to present: Lecturer, Institut Lyfe : Food Science
- 2021: Lecturer, AgroParisTech : Food and bioproducts Science
- 2019-2020: Contractual lecturer, AgroParisTech : Sensory Analysis, Statistical Analysis
Additional information
KEYWORDS
Formulation, Perceptions, Sensory engineering, Consumers, Plant proteins
PUBLICATIONS
-Cosson A, Meudec E, Ginies C, Dane A, Lieben P, Descamps N, Cheynier V, Saint-Eve A, Souchon I, Identification and quantification of key phytochemicals in peas – Linking compounds with sensory attributes, Food Chemistry, 2022, 385, 132615.
doi: 10.1016/j.foodchem.2022.132615 - Cosson A., Oliveira Correia L., Descamps N., Saint-Eve A., Souchon I (2022). Identification and characterization of the main peptides in pea protein isolates using ultra high-performance liquid chromatography coupled with mass spectrometry and bioinformatics tools. Food Chemistry, 367, 130747.
doi.org/10.1016/j.foodchem.2021.130747.
- Cosson A., Blumenthal D., Descamps N., Souchon I, Saint-Eve A. (2021). Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions. Food Research International, 110151.
doi.org/10.1016/j.foodres.2021.110151- Cosson, A., Souchon, I., Richard, J., Descamps, N., & Saint-Eve, A. (2020). Using multiple sensory profiling methods to gain insight into temporal perceptions of pea protein-based formulated foods. Foods, 9(8), 969.
doi.org/10.3390/foods9080969- Cosson, A., Delarue, J., Mabille, A.-C., Druon, A., Descamps, N., Roturier, J.-M., Souchon, I., & Saint-Eve, A. (2020). Block protocol for conventional profiling to sensory characterize plant protein isolates. Food Quality and Preference, 83, 103927.
doi.org/10.1016/j.foodqual.2020.103927DETAILSacosson@institutlyfe.comLinkedin