Morgane Dantec

PhD Student

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Activities / CV

Cognitive Sciences and Food Science


There is a consensus on the fact that naturalness features among the main expectations of consumers. However, naturalness, or the property of being perceived as natural (as opposed to artificial), is likely a vague concept. The general objectives of my PhD project are to identify the different properties (olfactory, visual and semantic) associated with the category of naturalness, to measure the strength of implicit associations linked with this category using methodologies from cognitive science, and the robustness of these associations across distinct cultural areas. The results will allow us to identify the perceptive and cognitive markers of perceived naturalness in food aromatic products and fragrances.


Claude Bernard University in Lyon 1 - CNRS UMR5292 - INSERM U1028 – Neuropop (Neuroplasticity and Neuropathology of olfactory perception)


  • 2019 - 2022 : PhD in Cognitive Science at Institut Paul Bocuse Research Center (CIFRE convention) under the direction of Moustafa Bensafi (UMR 5292 INSERM U1028 Neuropop - Claude Bernard University in Lyon 1) and Jérémie Lafraire (Institut Paul Bocuse)
  • 2018 – 2019 : Master in Nutrition and Food Science (Bordeaux University)
  • 2014 – 2018 : Engineer degree in Agronomy, Nutrition, Local Agriculture and rural areas development
  • 2012 – 2014 : Preparatory class in Biology, Chemistery, Physics, Earth and life sciences

Additional information


Naturalness – Flavours and fragrances – Transculturality – Consumption – Cognitive Science – Implicit Associations


  • LICON, C. C., MANESSE, C., DANTEC, M., FOURNEL, A. et BENSAFI, M., 2018. Pleasantness and trigeminal sensations as salient dimensions in organizing the semantic and physiological spaces of odors. In : Scientific Reports [en ligne]. 31 mai 2018. Vol. 8, n° 1. DOI 10.1038/s41598-018-26510-5.
My Linkedin profile : here

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  • Altered taste Symposium
    A Symposium on altered taste organised by three partners : Flinders University (AU), Newcastle University (UK) and the Institut Paul Bocuse Research Center.

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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