Role in research projects

  • Sensory Expertise and Representations of Wine – Scientific supervision of Zuzanna Dedyk's dissertation, which focuses on the perceptual, cognitive, and semantic dimensions of tasting expertise. The project is being conducted at the Lyfe Institute in collaboration with Zachary Mainen at the Champalimaud Foundation, with support from the Lyfe Institute Foundation.
  • Olfactory and Trigeminal Perception – Co-supervision of Fateme Aliyari's dissertation with Nathalie Buonviso at the Lyon Neuroscience Research Center. This research investigates the brain's joint processing of olfactory and trigeminal information using behavioral and neurophysiological measures, particularly MEG.
  • Olfactory Memory and Multisensory Experiences - Supervision of research on odor recognition, episodic memory retrieval, and memory in multisensory and virtual environments. This research area includes, in particular, the supervision of postdoctoral researcher Juliette Gréco and collaborations on the perceptual, emotional, and semantic determinants of memorability.
  • Computational Modeling of Olfactory Perception - Development of projects on the organization of odor descriptions, interindividual variability, and the relationships between molecular properties and perceptual responses. This research employs machine learning and language analysis to characterize olfactory representations and test their predictive power.
  • Learning and the Development of Olfactory Expertise-A longitudinal study of changes in perceptual, memory, categorical, and language abilities over the course of training, particularly among perfumery students, to better understand the mechanisms underlying the development of expertise and their implications for sensory education.

His publications

Newspaper articles

    • Domingie, S., Saint-Eve, A., Giboreau, A., & Cosson, A. (2025). Multi-actor co-creation of innovative protein-rich appetizers for older adults: From the kitchen to real-life consumer tasting. Food Quality and Preference.
    • Cosson, A., Sebbane, M., Chevillard, E., & Dougkas, A. (2025). Gastronomizing vegetables: Can we increase vegetable consumption in restaurants by improving the sensory experience and modifying the portions of vegetables and meat on the plate? Food Quality and Preference.
    • Cosson, A., Dougkas, A., Lamy, A., & Sebbane, M. (2024). Vegetable beliefs among culinary art students: A cluster analysis based on meat attachment. Food and Humanity.
    • Domingie, S., Saint-Eve, A., Giboreau, A., & Cosson, A. (2024). Delicious and nutritious: Employing multi-actor food co-design to define recipe specifications for community-dwelling older adults. International Journal of Gastronomy and Food Science, 38, 101073. https://doi.org/10.1016/j.ijgfs.2024.101073
    • Cosson, A., Meudec, E., Ginies, C., & Souchon, I. (2022). Identification and quantification of key phytochemicals in peas – Linking compounds with sensory attributes. Food Chemistry.
    • Cosson, A., Oliveira Correia, L., Descamps, N., & Souchon, I. (2022). Identification and characterization of the main peptides in pea protein isolates using ultra high-performance liquid chromatography coupled with mass spectrometry and bioinformatics tools. Food Chemistry.
    • Cosson, A., Blumenthal, D., Descamps, N., & Saint-Eve, A. (2021). Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions. Food Research International.
    • Cosson, A., Souchon, I., Richard, J., & Saint-Eve, A. (2020). Using multiple sensory profiling methods to gain insight into temporal perceptions of pea protein-based formulated foods. Foods.
    • Cosson, A., Delarue, J., Mabille, A.-C., & Saint-Eve, A. (2020). Block protocol for conventional profiling to sensory characterize plant protein isolates. Food Quality and Preference.

Thesis

  • Cosson, A. (2021, March). Pea protein based foods for the future: From chemical composition to statistical models to understand the mechanisms behind perceptions of beany, bitterness and astringency [PhD thesis].