Sylvie Issanchou

• Périodes et facteurs sensibles pour la formation précoce des préférences alimentaires
  

Sylvie Issanchou, PhD is a Research Director at INRA (French National Institute of Agricultural Research), in the Centre des Sciences du Goût et de l’Alimentation (Center for Taste and Feeding Behaviour), in Dijon, France. She is particularly interested by the impact of the sensory factors on food liking. She is responsible of a multidisciplinary research group working on the development and the dynamics of food preferences and eating behaviour. This group focuses its research on the factors determining human eating behaviour all along the life course with a particular attention on the early years and on the learning mechanisms.

She is the author of about 100 scientific papers in international refereed journals, 17 book chapters and participated in over 150 communications in international or national conferences. She is a member of the Editorial Board of several journals: Food Quality and Preference, a leading journal in the area of consumer and sensory sciences; Chemosensory Perception, an interdisciplinary journal covering the connection between chemical, sensory, and neurological sciences and Flavour, an online journal publishing interdisciplinary articles on flavour, its generation and perception, and its influence on behaviour and nutrition.

She coordinated the EU-funded HabEat project whose aims was to better understand the factors and critical periods in food habit formation in early childhood ad to explore strategies for modifying habits through a multidisciplinary approach.

Homepage: http://www2.dijon.inra.fr/csga/