Sarah Domingie
Discipline(s)
Nutrition, Sciences des aliments, Analyse sensorielleResearch topics
Food Science and Technology, Participatory research, Sensory engineering, AgeingActivities / CV
MY THESISMulti-criteria and multi-actor approach to better design food products adapted to the physiology and expectations of young seniorsATTACHMENTS
UMR SayFood, INRAE, AgroParisTech, Paris Saclay University (Ile-de-France)
MY EXPERIENCE
- 2022 - today: PhD Student at the Institut Lyfe Research Center and Agro Paris Tech, under the co-supervision of Dr Agnès Giboreau (Institut Lyfe), Dr. Anne Saint-Eve (AgroParisTech), and Dr. Audrey Cosson (Institut Lyfe)
- 2022 : Scientific project coordinator, IARC-WHO, Lyon
- 2019 - 2021 : Master in Human Nutrition, Lyon
- 2008 - 2018 : English teacher, Neoma/CESi, Rouen
- 2006 - 2007 : Scientific analyst, BBSRC, Swindon, UK
- 2002 - 2005 : BSc Biochemistry, University of Bath, UK
Additional information
MY ACTIVITIES
Main objective: explore habits, expectations and needs of young seniors in order to design adapted food products.
Specific objectives of the project:Main objective: explore habits, expectations and needs of young seniors in order to design adapted food products.
- Provide a better understanding of nutritional needs and sensory modifications linked to ageing.
- Co-creation of innovative food products : participatory research involving food chain actors and target population: food science researchers, culinary chefs, sociologists, doctors, dieticians, seniors etc.
- Develop and test innovative food products using a multi-criterea and multi-sensorial approach, taking into account senior diversities and constraints.
MY THESIS IN KEY WORDS
Senior nutrition – culinary innovation – sensory engineering – participatory research
DETAILS sdomingie@institutlyfe.com
Research & Innovation Center - Institut Lyfe
Château du Vivier - Ecully - France
Tel: +33 (0)4 72 18 02 20
Tel: +33 (0)4 72 18 02 20
