Sarah Domingie

PhD Student

Details

Sarah DOMINGIE.png

Discipline(s)

Nutrition, Sciences des aliments, Analyse sensorielle

Research topics

Food Science and Technology, Participatory research, Sensory engineering, Ageing

Activities / CV

MY THESIS
Multi-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:
  • 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
LinkedIn

Research & Innovation Center - Institut Lyfe

Château du Vivier - Ecully - France
Tel: +33 (0)4 72 18 02 20

Contact

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

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