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RESEARCH GROUP

| The Center for Taste and Food Sciences (CSGA)

UB

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description

The CSGA is structured into 10 research teams, the ChemoSens platform (IBiSA certified, ISO9001) and a technical platform as well as research support services. The CSGA has about 200 staff members, including 133 permanent staff (researchers, teacher-researchers, physicians, engineers, technicians and support staff) and about 60 non-permanent staff (fixed-term contracts, PhD students, post-doctoral fellows, trainees). The CSGA project is part of the general theme of the study of eating behavior, its regulation and consequences on well-being and health. The general objective is a better understanding of the physicochemical, biological and psychological mechanisms underlying sensory perceptions and eating behavior throughout life. The studies range from the release of molecules from the food to consumer behavior, to the biological mechanisms underlying sensory perceptions. Sensory perceptions and behaviors are also studied under physiological conditions (development, experience, aging) or pathophysiological conditions (dietary imbalances).