Role in research projects

  • 2023 – 2028 – Principal investigator of the PreVoPercep project (Pregnancy‑induced vomiting: exploring women's experience of perception and eating behavior), funded by the ANR – Young Researchers .
  • 2022 – 2026 – Co‑leader of the Co‑Party‑Senior project (Multi‑stakeholder design and co‑creation of healthy and sustainable food products for seniors), funded by the ANR – Science with and for Society .
  • 2022 – 2027 – Visiting researcher in the JACK project – Legumes from farm to plate, aimed at developing and evaluating legume‑based recipes and menus in catering funded by ANR France 2030 .
  • 2022 – 2025 – Visiting researcher in the Legu+ project , focusing on increasing legume consumption in catering by improving the sensory experience and adapting portions, funded by the Olga Triballat Institute and the Louis Bonduelle Foundation .
  • 2021 – 2025 – Co‑leader of the AgeEat project (Multi‑criteria and multi‑actor approach to design food adapted to young seniors), funded by ANRT – CIFRE .
  • 2017 – 2021 – PhD student on the CIFRE thesis entitled Pea protein‑based foods for the future: from chemical composition to statistical models to understand the mechanisms of sensory perceptions , funded by ANRT and Roquette Frère .

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].