Jérémy ROQUE - Centre de Recherche

Jérémy Roque
PhD Student
Activities / CV
FIELDS
Cognitives sciences
MY THESIS
Multimodal perception of alcoholic beverages : the particular case of freshness and lightness perceptions
ATTACHMENTS
Centre de Recherche Pernod Ricard
Institut des Systèmes Intelligents et de Robotique
Université Pierre et Marie CURIE
MY PROFESSIONAL EXPERIENCE
2015-2018: PhD student at the Institut Paul Bocuse Institut (CIFRE) in cognitive science under the supervision of
Malika Auvray and Jeremie Lafraire
2014-2015: 2nd Master's degree in Physiology of perception and sensory analysis, Claude Bernard Lyon 1
University
2013-2014: 1st Master's degree in Integrative Biology, Physiology and Neurosciences, UCBL
2009-2013: Bachelor's degree in Biology - Physiology, UCBL
Additional information
MY SCIENTIFIC RESPONSABILITIES
Apprehension of a multidisciplinary research methodology
Scientific Communication (Summer School, seminar research, international conferences)
Management of research and international aspects (participation in the dynamics of the Research Center, request
for funding for a research project)
Scientific activities (e.g. steering the organization of the Summer School)
Company (e.g. immersion in the partner company, achieving a transfer industrial action)
MY PUBLICATIONS
Articles
Roque, J., Auvray, M., & Lafraire, J. (forthcoming). Investigating the cognitive mechanisms underlying freshness
perception: a research review. Consciousness and Cognition.
Roque, J., Guastavino, C., Lafraire, J., & Fernandez, P. (forthcoming). Plating influences diners' perception of
culinary creativity. International Journal of Gastronomy and Food Science.
Lafraire, J., Rioux, C., Roque, J., Giboreau, A., & Picard, D. (2016). Rapid categorization of food and non-food
items by 3- to 4-years old children, Food Quality and Preferences, 49, 87-91.
Posters
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Roque, J., Auvray, M., Garrel, C., & Lafraire, J. (2016, April). The multisensory perceptions of flavour and
freshness: a new perspective. Communication présentée au Congrès du British Feeding and Drinking Group,
London, UK.
Lafraire, J., Roque, J., Giboreau, A., Garrel, C (2016, September). Investigating the multisensory perception of
freshness in alcoholic beverages: a living lab experiment. Communication présentée au Congrès Eurosense,
Dijon Exhibition & Convention Centre, Dijon, France.
Other communications
Roque, J. (2016, Mars) « La créativité culinaire perçue par le mangeur en contexte de restauration
gastronomique : influence de la composition visuelle des assiettes et du degré d'expertise ». Communication
présentée au colloque « ÉTUDES DU FAIT ALIMENTAIRE EN AMÉRIQUE », Université du Québec à Montréal
(UQAM), Canada.
DETAILS
[email protected]
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Giving persons undergoing chemotherapy a taste for eating
Three fourths of patients undergoing chemotherapy experience difficulties with taste and
smelling. From the first weeks of treatment, they may lose the desire to eat: their nutritional ...
Contact
Institut Paul Bocuse
Château du Vivier - Ecully
Tel: +33 (0)4 72 18 02 20
20, place Bellecour - Lyon
Tel: +33 (0)4 78 37 23 02
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