Sarah Domingie

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 seniors

• Summary of the thesis

ATTACHMENTS
UMR SayFood, INRAE, AgroParisTech, Paris Saclay University (Ile-de-France)

MY EXPERIENCE

• 2022 - today: PhD Student at the Institut Paul Bocuse Research Center and Agro Paris Tech, under the co-supervision of Dr Agnès Giboreau (Institut Paul Bocuse), Dr. Anne Saint-Eve (AgroParisTech), and Dr. Audrey Cosson (Institut Paul Bocuse)
• 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

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.
   

DETAILS 
sarah.domingie@institutpaulbocuse.com
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