Consumers and Behaviour

Understanding Food-Related Perceptions and Behaviours

Develops methods and tools for the physicochemical and sensory characterisation of food. Its distinctive approach combines chemistry, sensory analysis and neuroimaging/neurophysiological techniques.

A Multidisciplinary Experimental Platform Dedicated to the Study of Eating Behaviours in Context, Bringing Together the Social Sciences and Humanities, Psychology, Sensory Evaluation, Food Science and Gastronomy.

A Platform Dedicated to the Study of Consumer Behaviour in Real-Life Settings, Designed and Managed in Collaboration with CROUS.

An Experimental Platform Dedicated to the Study of Consumers’ Food Choices and Eating Behaviours in Different Economic Contexts.

By: Emeline Calvet Publication date: 20 October 2026 Modification date: 29 October 2026

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‌Challenges Research and technology needs that the CALIS infrastructure will be able to meet A European context A structure in a national context

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Dernière mise à jour : 2024 January