Understanding perception
The Center for Taste and Feeding Behaviors is a joint research unit based in Dijon, France. The CSGA reports to two national public research organizations, CNRS and INRAE, as well as two public higher education establishments, the University of Burgundy and the Institut Agro engineering school.
The CSGA stands out for the trans-disciplinary nature of its research, combining expertise in food science (physical chemistry, biochemistry, sensory evaluation), biology (physiology, neuroscience, cellular and molecular biology), human sciences (psychology, ethology, anthropology) and statistics.
Exploring food from every angle
The overall aim of the CSGA is to gain a better understanding of the physico-chemical, biological and psychological mechanisms underlying perception (olfaction, taste, vision) and behavior, particularly in relation to food. The CSGA’s research is based on four main pillars which form the DNA of our unit: food properties, sensory and metabolic signals, behavior and healthy and sustainable eating.
