Jérémy Roque

PhD Student


Jérémy Roque

Activities / CV

FIELDS
Cognitives sciences

MY THESIS

Multimodal perception of alcoholic beverages : the particular case of freshness and lightness perceptions

ATTACHMENTS
Centre de Recherche Pernod Ricard
Institut des Systèmes Intelligents et de Robotique
Université Pierre et Marie CURIE

MY PROFESSIONAL EXPERIENCE

  • 2015-2018: PhD student at the Institut Paul Bocuse Institut (CIFRE) in cognitive science under the supervision of Malika Auvray and Jeremie Lafraire
  • 2014-2015: 2nd Master’s degree in Physiology of perception and sensory analysis, Claude Bernard Lyon 1 University
  • 2013-2014: 1st Master’s degree in Integrative Biology, Physiology and Neurosciences, UCBL
  • 2009-2013: Bachelor’s degree in Biology - Physiology, UCBL

Additional information

MY SCIENTIFIC RESPONSABILITIES
  • Apprehension of a multidisciplinary research methodology
  • Scientific Communication (Summer School, seminar research, international conferences)
  • Management of research and international aspects (participation in the dynamics of the Research Center, request for funding for a research project)
  • Scientific activities (e.g. steering the organization of the Summer School)
  • Company (e.g. immersion in the partner company, achieving a transfer industrial action)
MY PUBLICATIONS
Articles
  • Roque, J., Auvray, M., & Lafraire, J. (forthcoming). Investigating the cognitive mechanisms underlying freshness perception: a research review. Consciousness and Cognition.
  • Roque, J., Guastavino, C., Lafraire, J., & Fernandez, P. (forthcoming). Plating influences diners’ perception of culinary creativity. International Journal of Gastronomy and Food Science.
  • Lafraire, J., Rioux, C., Roque, J., Giboreau, A., & Picard, D. (2016). Rapid categorization of food and non-food items by 3- to 4-years old children, Food Quality and Preferences, 49, 87-91.
Posters
  • Roque, J., Auvray, M., Garrel, C., & Lafraire, J. (2016, April). The multisensory perceptions of flavour and freshness: a new perspective. Communication présentée au Congrès du British Feeding and Drinking Group, London, UK.
  • Lafraire, J., Roque, J., Giboreau, A., Garrel, C (2016, September). Investigating the multisensory perception of freshness in alcoholic beverages: a living lab experiment. Communication présentée au Congrès Eurosense, Dijon Exhibition & Convention Centre, Dijon, France.
Other communications
  • Roque, J. (2016, Mars) « La créativité culinaire perçue par le mangeur en contexte de restauration gastronomique : influence de la composition visuelle des assiettes et du degré d’expertise ». Communication présentée au colloque « ÉTUDES DU FAIT ALIMENTAIRE EN AMÉRIQUE », Université du Québec à Montréal (UQAM), Canada.
DETAILS
jeremy.roque@institutpaulbocuse.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
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