Agnès Giboreau

Directrice de la recherche

Coordonnées
Tél. : +33 (0)4 72 18 09 81

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Discipline(s)

Sciences des aliments, Evaluation sensorielle, Comportement consommateurs

Activités / CV

MES ACTIVITES
  • Coordination de l'activité Recherche de l'Institut Paul Bocuse
  • Interface universités/industries
  • Direction de thèses

MON CV
  • Ingénieure Agrosup Dijon, doctorat AgroParisTech, Master psychologie cognitive à l'Université Paris 8
  • Habilitation à diriger des recherches à l'Université Lyon 1, chef de projet recherche et innovation dans l'industrie, directrice des études cabinet conseil études sensorielles et consommateurs, enseignement universitaire
  • Membre de l'Université Claude Bernard Lyon 1

Informations complémentaires

MES DERNIERES EXPERIENCES SIGNIFICATIVES
Pilotage du projet CANUT, Cancer Nutrition & Taste : développer, tester et déployer des solutions adaptées aux différents profils de patients sous chimiothérapie (recommandations sensorielles, nutritionnelles et culinaires).

Pilotage du programme ISPAR, Innovation et Science pour l’Alimentation et la restauration (PIA3) : développement de projets collaboratifs et d’infrastructures de créativité, de caractérisation et d’évaluation in situ.
 
MOI EN 5 MOTS CLEFS
Sensorialité - Plaisir des Repas - Santé - Contexte - Individus

MES DERNIERES PUBLICATIONS
Articles dans revues à comité de lecture

2020
  • Chen Y., Perez Cueto F., Giboreau A., Mavridis I. & Hartwell H. (2020) The promotion of eating behaviour change in healthy populations through digital interventions International Journal of Environmental Research and Public Health (accepted 13 oct 20)
  • Hartwell H., Bray J., Lavrushkina N, Rodrigues V., Saulais L., Giboreau A., Perez-Cueto F.J.A., Monteleone E., Depezay L. & Appleton K.M. (2020) Increasing Vegetable Consumption out of home: VeggiEAT and Veg+ projects. Nutrition Bulletin. https://onlinelibrary.wiley.com/doi/full/10.1111/nbu.12464
  • Drareni K. Bensafi M., Giboreau A. & Dougkas A. (2020) Chemotherapy-induced taste and smell changes influence food perception in cancer patients, Supportive Care in Cancer. 1-8. https://doi.org/10.1007/s00520-020-05717-1
  • C. Patois et al. Designing food for bone marrow transplant patients with compromised immunity: limited ingredients, recipes and balanced diet. International Journal Food Design
2019
  • Appleton K.M., Bray J., Price S., Leibchen G., Jiang N., Mavridis I., Saulais L., Giboreau A., Perez-Cueto FJA, Coolen R, Ronge M & H Hartwell (2019) Development of a smart phone application for the provision of personalised food-based information in an eating-out situation JMIR Formative Research. 3(4), 1-16. DOI: 10.2196/preprints.12966.
  • Carughi A., Bellisle B., Dougkas A., Giboreau A, Feeney M.J. & Higgs J. (2019) A randomized controlled pilot study to assess effects of a daily pistachio (pistacia vera) afternoon snack on next-meal energy intake, satiety, and anthropometry in French women. Nutrients. 11(4), 767; doi:10.3390/nu11040767
  • dos Santos Q., Perez‑Cueto F.J.A, · Mello Rodrigues V., Appleton K., Giboreau A., Saulais L., Monteleone E., Dinnella C., Brugarolas M. & Hartwell H. (2019) Impact of a nudging intervention and factors associated with vegetable dish choice among European adolescents. European Journal of Nutrition, 1-17. https://doi.org/10.1007/s00394-019-01903-y
  • Dougkas A., Vannereux M & Giboreau A. (2019) The Impact of Herbs and Spices on Increasing the Appreciation and Intake of Low-Salt Legume-Based Meals. Nutrients 2019, 11(12), 2901-2921; https://doi.org/10.3390/nu11122901
  • Drareni K, Dougkas A, Giboreau A, Laville M, Souquet PJ, Bensafi M. (2019) Relationship between food behavior and taste and smell alterations in cancer patients undergoing chemotherapy: A structured review. Seminars in Oncology, 46(2), 160-172. doi: 10.1053/j.seminoncol.2019.05.002
  • Eschevins A., A. Giboreau, P. Julien & C. Dacremont (2019) From expert knowledge and sensory science to a general model of food and beverage pairing with wine and beer. International Journal of Gastronomy and Food Science, 17, 100-144. https://doi.org/10.1016/j.ijgfs.2019.100144
  • Giboreau A, Schwartz C., Morizet D. & Meiselman H.L. (2019) Measuring Food Waste and Consumption by Children Using Photography. Nutrients. 11(10), 2410-2441; https://doi.org/10.3390/nu11102410
  • Hartwell H., Appleton K. M., Bray J., Price S., Mavridis I., Giboreau A., Perez-Cueto F. J. A. & Ronge M. (2019) Shaping smarter consumer food choices: The FoodSMART project. Nutrition Bulletin. 44(2), 138-144 https://doi.org/10.1111/nbu.12376 April
  • Liu J., E. Petit, AC Brit & A. Giboreau (2019) The impact of tablecloth on consumers’ food perception in real-life eating situation. Food Quality and Preference. 71, 168-171.
  • Palczak J., Giboreau A., Rogeaux M. & Delarue J. (in press) How do pastry and culinary chefs design sensory complexity? International Journal of Gastronomy and Food Science
  • Saulais L., Massey C., Appleton K., Perez-Cueto F.J.A., Dinnella C., Monteleone E., Depezay L., Hartwell H.& Giboreau A. (2019) When are ‘Dish of the Day’ nudges most effective to increase vegetable selection? Food Policy. 85, 15-27.
  • Zhou X., Perez-Cueto F.J.A., Dos Santos Q., Bredie W.L.P., Brugarolas Molla-Bauza M., Mello Rodrigues V., Buch-Andersen T., Appleton K., Hemingway A., Giboreau A., Saulais L., Monteleone E. && H. Hartwell (2019) Promotion of novel plant-based dishes among older consumers using the ‘dish of the day’ as a nudging strategy in 4 EU countries. Food Quality and Preference 75:260-272. DOI: 10.1016/j.foodqual.2018.12.003
2018
  • Dos Santos Q., Nogueira B., Rodrigues V., Hartwell H., Giboreau A., Monteleone E., Dinnella C. & Perez-Cueto FJA (2018) Nudging using the “dish of the day” strategy does not work for plant based meals in a Danish sample of adolescent and older people. International Journal of Consumer Studies. 00-1-8 DOI: 10.1111/ijcs.12421.
  • Eschevins A; Giboreau A., Allard T & Dacremont C. (2018) The role of aromatic similarity in food and beverage pairing Food Quality and Preference, 65, 18-27. https://doi.org/10.1016/j.foodqual.2017.12.005
  • Iborra-Bernad C., L. Saulais, E. Petit & Giboreau A. (2018) Sensory analysis and observational study in an experimental restaurant: pilot study. International Journal of Gastronomy and Food Science. 13, 47-51.
  • Meiselman H.L. & Giboreau A. (2018) Emotions before and after a meal in a natural eating situation. Food Quality and Preference, 65, 191-193.
  • Zhou X., Perez-Cueto F.J.A., Dos Santos Q., Monteleone E., Giboreau E., Appleton K.M., Bjørner T., Bredie W.L.P. & Hartwell H. (2018) A Systematic Review of Behavioural Interventions Promoting Healthy Eating among Older People Nutrients 2018, 10(2), 128; https://doi.org/10.3390/nu10020128
Consulter les publications plus anciennes

Chapitres d'ouvrage et ouvrages

2020
  • Edwards J.S.A., Hartwell H. & Giboreau A. (2020) Emotions studied in context : the role of environment. In H.L. Meiselman Emotion Measurement. Elsevier. 2nd Edition
  • Zerbini L, Landeau G, Giboreau A, Sharma A, Yu C, Lin M & Jung IH Food access and insecurity during COVID 19 – Evidence from France. PennState Scholar Sphere. https://doi.org/10.26207/CWFZ-JV47
2019
  • Dougkas, A., Saulais, L., & Giboreau, A. (2019). Studying Natural Meals: What are the Benefits of the Living Lab Approach? in Meiselman H. (Ed.) Context: The Effects of Environment on Product Design and Evaluation.. Woodhead Publishing.
Consulter les chapitres d'ouvrage et ouvrages plus anciens



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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