Gros plan sur ChemoSens, R&D et expertise en analyses physico-chimique et sensorielle. Une plate-forme du Centre des Sciences du Goût et de l'Alimentation, labellisée IBISA

ChemoSens est une plate-forme de recherche publique du Centre des Sciences du Goût et de l'Alimentation (CSGA, unité mixte de recherche CNRS - INRA - Université Bourgogne Franche-Comté). Son originalité repose sur l'utilisation combinée de la chimie et de l'analyse sensorielle pour développer de nouvelles approches de caractérisation des aliments et du comportement alimentaire.

Respective role of oral physiology and physico-chemical product characteristics during consumption of fat spreads in Human

In a context of the reduction of fat consumption, the objective of the food industry is to develop low-fat. food products while maintaining their sensory properties. However, these sensory properties depend on. both subject’s physiology and product characteristics but, to date, their respective importance is not well. known. In this context, in-mouth phenomena during fat spread consumption appear to be an essential. phase to investigate in order to identify some of the mechanisms driving fat perception. Among the different studies published on dairy product consumption, fat spreads were poorly considered. while they represent an important industrial market. Moreover spread products are inte…

Fatty acids and the prevention of ocular pathologies: where do we stand?