Home The Facilities Tools and Equipments The Consumer Pole

The Consumer Pole

Equipment and computer tools adapted for the study of consumer habits

Equipment and computer tools adapted for the study of consumer habits

Equipment and computer tools dedicated to the collection and processing of data on the eating habits of consumer panels, in relation with their environment, their physiology and their health:

✔️ E-platform Tools and data in food (Odalim):

Odalim is a dematerialized platform offering remote access to specialized databases on consumer habits and food product characteristics, in the form of a secure and remote space (remote Windows desktop).

As such, the tools offered to researchers consist of a centralization of databases via a secure remote server. Each database has a license of use indicating its degree of openness. Odalim also offers access to software and WebApplications for the processing of these data and the extraction of relevant information:

▶️ Software:

  • ApparAlimInnov: Food product matching tool
  • Oqclassif: Automatic classification tool of food product in the nomenclature of the Food Observatory (Oqali)

▶️ WebApplications:

  • Getiq: Nutritional labeling solution that allows to generate four nutritional scores with their associated labels
  • Simple Decoding Ingredients: Web Service allowing to transform a list of ingredients in text form
  • Anatole: Analysis of Ordered Rates of ingredients in industrial recipes to estimate the quantities of ingredients indicated on the recipes of industrial dishes
  • OpenFoodFact API: Access to OpenFoodFacts data in JSON format via a Web Service made available by Odalim without limit of the number of requests in time. This is a mirror Web Service of the one offered by OpenFoodFacts

▶️ To consult:

  • The Odalim data set charter ensuring quality around the provision of data on the e-platform.
  • This document is intended for data set managers responsible for their publications.

 

✔️ Experimental economics platform of the Grenoble Applied Economics Laboratory (UMR GAEL):

▶️ This platform has experimental equipments to carry out laboratory studies on the behavior of isolated consumers or observed in a collective environment:

  • 36 computer stations
  • 16 barcode readers
  • 2 video projectors
  • an information screen for the experimenter
  • a back-office with management server and control station for experiments
  • a payment lock and a product storage room

▶️ The experimental economics platform also has a mobile laboratory comprising 30 tablets, a wifi terminal for networking and a portable server.

▶️ It uses various computer tools including a collaborative site made available to researchers and a server for data archiving

 

✔️ Team Determinants of food behavior throughout life, relationships with health of the Center for Taste and Food Sciences (UMR CSGA - Dijon):

▶️ The equipment implemented by the Team Determinants of food behavior throughout life, relationships with health are adapted to the preferred methodologies of this team: Ethology, Psychology, Physiology, Sensory evaluation, and Statistics. For example: electroencephalograph (EEG), functional magnetic resonance imaging (fMRI).

▶️ This team also has access to various advanced equipment for mass spectrometry, chromatography, olfactometry and sensory analysis through its unit of attachment, the UMR CSGA, and more particularly the ChemoSens platform, belonging itself to the infrastructure PROBE, one of the components of the Food pole of CALIS.

▶️ Access to ChemoSens tools allows for the use of the experimental equipment below to carry out laboratory studies on preferences and consumer behaviors in the laboratory:

  • 4 tasting rooms of 16 cabins each, associated with 4 restaurant-type kitchens
  • Databases: PanelSens (> 8,000 people volunteering for studies)
  • Methodologies for measuring individual sensory sensitivities
  • Software for collecting and analyzing sensory data and preferences
  • An electroencephalography (EEG) measurement cabin coupled with tools for olfactory and gustatory stimulation devices
  • Development of collection tools for home studies

▶️ Examples of work:

  • Evaluation of the acceptability of a technological innovation in food 
  • Measurement of preferences for sensations of fat, salt and sugar 
  • Temporal determinants of the acceptability and satiating power of nutritional supplements for seniors 
  • Perception and temporal appreciation of cheeses in 6 European countries 
  • Impact of the consumption of hot drinks and taste sensitivity
  • Methodologies for collecting sensory data adapted to consumer studies 

 

✔️ Nutrinet-Santé Study carried out by the nutritional epidemiology research team (EREN):

▶️ Among other studies carried out by EREN, Nutrinet-Santé relies on the collection of data from a very large scale cohort. These data contain characteristics correlated between nutrition and health. The tools used are available in the form of multiple complementary questionnaires to be completed at fixed dates or by predefined time period.

▶️ Some examples:

By: INRAE / C. Gaillard / N. Depretre Publication date: 22 November 2023 Modification date: 07 February 2024