After earning a Professional Master’s degree in Perception Neurophysiology and Sensory Evaluation from Université Claude Bernard Lyon 1, Lauriane Demonteil undertook PhD studies in collaboration with the Centre des Sciences du Goût et de l’Alimentation (Center for Taste and Feeding Behavior) in Dijon and the BLEDINA corporation under a CIFRE scholarship[1]. Her research was focused on children’s feeding behaviors between 4 and 36 months old. More specifically, Lauriane Demonteil studied how children in this age range learn to accept food of various textures depending on their age, feeding skills and food experiences.
During her thesis work entitled “Development of acceptance of foods with different textures in early childhood: relationships with oral feeding behaviors and early food experience”[2], Lauriane Demonteil published papers in several peer-reviewed scientific journals, such as the British Journal of Nutrition, Food Quality and Preference. During the 2016 Eurosense Conference in Dijon, Lauriane Demonteil earned the Best Poster Award for her poster entitled: “Assessing children’s food texture acceptance between the beginning of complementary feeding and the age of 36 months: a French survey”.
Lauriane Demonteil is now focusing on the feeding behavior of another generation, namely the elderly in nursing homes in the west area of Brittany, as part of the NutriCHIC project. The aim of this project, which is sponsored by the Centre Hospitalier Intercommuncal de Cornouaille (CHIC), is to improve the food experience of nursing home residents and staff in order to fight more efficiently against malnutrition and to improve, through the pleasures of eating and drinking, individual and collective well-being. In this project, SensoStat is bringing its own expertise in sensory analysis, including in the transposition of sensory methodologies (usually applied in laboratories) into a context of real consumption.
[1] CIFRE: an industry-academia partnership with financial support from the French government.
“Sensory evaluation is not restricted to discriminative and descriptive techniques. It is a wider discipline that also includes lessons from neuroscience, physiology and social science which it applies for a better understanding of human perceptions and expectations.”
We would like to take the opportunity to inform you that we have a bigger team following Lauriane’s arrival and that we now have offices in Quimper’s innovative business district.
ACTUALITÉS
Focus on… Lauriane Demonteil, Ph.D, Sensory Project Manager
After earning a Professional Master’s degree in Perception Neurophysiology and Sensory Evaluation from Université Claude Bernard Lyon 1, Lauriane Demonteil undertook PhD studies in collaboration with the Centre des Sciences du Goût et de l’Alimentation (Center for Taste and Feeding Behavior) in Dijon and the BLEDINA corporation under a CIFRE scholarship[1]. Her research was focused on children’s feeding behaviors between 4 and 36 months old. More specifically, Lauriane Demonteil studied how children in this age range learn to accept food of various textures depending on their age, feeding skills and food experiences.
During her thesis work entitled “Development of acceptance of foods with different textures in early childhood: relationships with oral feeding behaviors and early food experience”[2], Lauriane Demonteil published papers in several peer-reviewed scientific journals, such as the British Journal of Nutrition, Food Quality and Preference. During the 2016 Eurosense Conference in Dijon, Lauriane Demonteil earned the Best Poster Award for her poster entitled: “Assessing children’s food texture acceptance between the beginning of complementary feeding and the age of 36 months: a French survey”.
Lauriane Demonteil is now focusing on the feeding behavior of another generation, namely the elderly in nursing homes in the west area of Brittany, as part of the NutriCHIC project. The aim of this project, which is sponsored by the Centre Hospitalier Intercommuncal de Cornouaille (CHIC), is to improve the food experience of nursing home residents and staff in order to fight more efficiently against malnutrition and to improve, through the pleasures of eating and drinking, individual and collective well-being. In this project, SensoStat is bringing its own expertise in sensory analysis, including in the transposition of sensory methodologies (usually applied in laboratories) into a context of real consumption.
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