The Centre for Taste and Feeding Behaviour (CSGA) has been created the first of January 2010, and renewed in 2017. It belongs to AgroSup Dijon, the Centre National de la Recherche Scientifique, the Institut National de la Recherche Agronomique and the University of Burgundy.
The CSGA is composed of 10 research groups made up with 133 members with a permanent position (researchers, professors and assistant/professors, MD, engineers and technicians), and around 70 non tenured agents (PhD, post-doc, engineers and technicians).
The general objective is to get a better understanding of the physicochemical, molecular, cellular, behavioural and psychological mechanisms underlying sensory perception of food, eating behaviour and health consequences. The studies range from the release of aromatic substances and sapid molecules from the food matrix to the psychology and behaviour of consumer, through the biological events of sensory perceptions. Changes in sensory perception in physiological (development, experience) or pathological conditions (nutrient excess, aging) are studied.
The unit possesses worldwide acknowledged and complementary competences in key-thematic fields:
– chemical analysis of complexity (pheromones, odorants, sapid and trigeminal molecules,…),
– release of compounds from food matrices (role of chewing and saliva composition),
– analysis of the sensory, cognitive and behavioural phenomena associated to the treatment of sensory informations,
– analysis of the mechanisms involved in chemical communication and feeding/eating behaviours,
– role of the internal and external environment (metabolism, sensory exposure, development, culture et and society, metabolic state, pathologies).