Audrey Cosson

Researcher in Nutrition


Chargé de Recherche de l'équipe de Recherche en Nutrition

Discipline(s)

Nutrition, Sciences des aliments, Evaluation sensorielle

Activities / CV

ACTIVITES
Audrey Cosson has a PhD in Food Engineering from the University of Paris-Saclay. After a cursus combining food science and sensory science, she joined the Institut Paul Bocuse Research Centre at the end of 2021.

Audrey Cosson is a researcher in the Nutrition team. She is interested in research projects in the Food Science area, 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 Paul Bocuse
  • 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 Paul Bocuse : 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., 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. https://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. https://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. https://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. https://doi.org/10.1016/j.foodqual.2020.103927


DETAILS
audrey.cosson@institutpaulbocuse.com

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

Contact

Raphaëlle Mouillefarine
Partnerships Development
Send an email
+33 (0)4 26 20 97 63

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