CSGA - Centre des Sciences du Goût et de l'Alimentation

 Sectors

Physico-chemical, molecular, cellular, behavioural and psychological mechanismes that underly sensory perception of nutrients.

 Expertise

The research of the CSGA concerns: from the release of food-related molecules, to consumer behaviour, including biological mechanisms of sensory perception.

This last point is approached in terms of peripheral mechanisms (gustation-olfaction) and central mechanisms (olfactive bulb, hypothalamus etc.) in relation to the regulation of food behaviour. The modifications of the "sensory" in the course of physiological (development, experience)or physiopathological (excess of nutrients) conditions is also undertaken.

 Research

9 research teams:

• Molecular interactions , destructuration in mouth and flavour perception - Team leaders: E. Guichard, C. Salles
• Flavour perception: peri-receptor events and perceptive interactions - Team leaders: L. Briand, A-M. Le Bon
• Perception mechanisms and chemo-sensory plasiticity - Team leader: J-F. Ferveur 
• Functional plasticity of olfactive neurones - Team leader: X. Grosmaitre
• Brain Sensory Metabolism - Team leader: L. Penicaud
• Eye, nutrition and cell signaling - Team leaders: L. Bretillon, C. Creuzot Garcher 
• Developmental ethology and cognitive psychology - Team leader: B. Schaal
• Development and dynamic of preferences and food behaviour - Team leader: S. Issanchou
• Culture, expertise and perception - Team leader: D. Valentin

Technical platforms:

• Lipid Aroma platform - Managers: E. Guichard, O. Berdeaux
• Chemosens platform - Manager: P. Schlich

Employees 2010

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Updated 14/10/2011