IHAC (Human-food interactions, from conception to consumption))

Composed of a multidisciplinary collective, the team develops research in three main areas:

• Sensory Analysis and Consumer Sciences: Perceptions & Behaviors
• Biomechanics and Physical Chemistry: Deconstruction 
• Design Science and Environmental Science: Conception

 Many research questions are addressed. A  central research question: Understanding the interactions between Humans and Food to guide behaviors, formulate recommendations, and propose methods to contribute to the design of food for healthier and more sustainable food systems.

How can measurement tools and methods be mobilized and evolved? (Sensory and behavioral measurements, deconstruction/oral process, environmental and social impacts). An integrative approach that takes into account the diversity of perceptions and behaviors.

What design methods allow for the integration of different stakeholders' expectations to create and develop healthy, sustainable products that are appreciated by consumers? Design approaches (regulated and innovative) involving multiple stakeholders to promote the acceptance of producing and consuming more sustainable food.

What are the determinants and mechanisms underlying expectations, perceptions, and behaviors involved in the development, choice, or consumption of food with targeted properties? Understanding physical interactions between food and mucous membranes during the oral process, linked to texture perception. Understanding the role of sensory determinants in the perception of the food supply. Personalized approaches to supporting behavioral change.