The altered taste workshop will demonstrate successful cooperation between chefs and scientists to help individuals encountering smell or taste alterations. Our goal is to share scientific knowledge in a multidisciplinary approach addressing eating difficulties due to sensory alterations.
It also aims at opening routes of gastronomic solutions to be implemented at home or in institutions.Finally, it comes to widen the network of scientists, clinicians, chefs, patients associations.
Information and registration: symposium@institutpaulbocuse.com
About our Partner
Agnès Giboreau is the head manager of the Research Center of the Institut Lyfe (formelley known as Institut Paul Bocuse) and is associated researcher at Lyon 1 University. Agnès is a food engineer and holds a PhD in Food science and a MSc in Cognitive psychology. She is habilited to supervise research and train doctoral students (HDR).
Her research activity aims at better understanding food enjoyment and its relation to health from both perceptual (sensory) and behavioural perspectives. Her projects focus on meal experience in a multidisciplinary approach and rely on studies conducted in real situations. She develops knowledge showing the importance of considering the food, the individual and the environment perspectives together especially in vulnerable populations encoutering sensory alterations.
Some related papers:
- Burges Watson D.L., GiboreauA., Coveney J., Kelly C., Bensafi M., Braud A., Bruyas A., Carrouel F., Cartner H ., Cunha L.M., Deary V., Dougkas A., Monteleone E., Mourier V., Singer P. & Spinelli S. (2023) I-eAT, a consortium addressing gastronomic solutions for altered taste: A research and development manifesto . 47, 78-84, https://doi.org/10.1016/j.nutos.2022.12.004
- Drareni K, Dougkas A., Giboreau A, Laville M., Souquet P.J., Nazare, J.A., Fournel P. & Bensafi M. (2023) Loss of smell in lung cancer patients undergoing chemotherapy: prevalence and relationship with food habit changes. Lung Cancer, 177, 29-36, https://10.1016/j.lungcan.2023.01.007
- Giboreau A., Burges Watson D.L., Coveney J., Singer P (2023) Sensory troubles and altered eating: towards gastronomic solutions for patients, caregivers and professionals. Clinical Nutrition Open Science, https://doi.org/10.1016/j.nutos.2022.12.005
- Drareni K, Dougkas A, Lusson H, Vansteene D, Giboreau A, Bensafi M (2023) Flavor enhancement as a strategy to improve food liking in cancer patients with taste and smell alterations, Clinical Nutrition Open Science, 47, 53-63. https://doi.org/10.1016/j.nutos.2022.11.009
- Riantiningtyas R.R., Carrouel F., Bruyas A., Bredie W.L.P., Kwiecien C., Giboreau A. & Dougkas A. (2023) Oral somatosensory alterations in head and neck cancer patients – an overview of the evidence and causes. Cancers, 15, 718. https://doi.org/10.3390/cancers15030718
- Giboreau A. & Dworczack F. (2021) Quand la recherche se met à table. Paris :EDP Science
- Patois C., Chen Y., Meiselman H.L., Barraco F. & Giboreau A. (2021) Designing food for bone marrow transplant patients with compromised immunity: limited ingredients, recipes and balanced diet. International Journal of Food Design, 6 (1), 27-51.
- Giboreau A. & Dougkas A. (2018) Gastronomy as an aid to increasing people’s food intake at healthcare institutions. In: Ferranti, P., Berry, E.M., Anderson, J.R. (Eds.), Encyclopedia of Food Security and Sustainability, vol. 1, pp. 540–545. Elsevier.
The program of the Institut lyfe research center is to acquire knowledge, train researchers as well as develop and test solutions to specific populations thanks to the conjoint inupt of science and gastronomy.
We've been/are working on cancer patients undergoing chemotherapy, Alzheimer patients, obese patients after a bariatric surgery and others where food preference.