Describe yourself in a few words as a researcher.

I am senior researcher-lecturer in ESA Angers for 19 years, after 11 years in Danone company and 7 years in a French Technical Institute. My scientific expertise refers to Food Science, Consumers Sciences and Food Innovation. I am particularly interested in issues that question the place of innovation, sensory, nutritional and environmental quality in food and the interaction between these topics. Since a decade, I have taken part in projects about food behaviour of the elderly people and innovation process, taking into account consumers preferences and environmental impact. Since 1991, my work has focused on the sensory quality of food, its optimisation to maximise acceptability of consumers, the impact of its sensory quality on consumption, and health, particularly food behaviour of the elderly. I developed an expertise in the food for the elderly,

Previously and during 11 years, I have set up sensory and consumer department in the Danone dairy products branch, starting from nothing in 1991 I have been later International Project Manager in Danone Company. In Danone, I led large international projects to identify consumers expectations and sensory targets in 4 to 9 countries simultaneously, coordinating local teams, consumer research companies, and fighting with practical issues. I managed these projects both with great scientific rigour and very high business objectives given the cost of this type of project. Parallelly, as sensory science was not yet well developed, I developed new methodologies which were never published due to Danone’s strategy of protecting knowhow.

What is your role in SafeConsume?

I was implied in WP1, the qualitative survey in 75 households, and in WP2 (quantitative survey, designing of questionnaire).

What do you think will be the most important deliveries of SafeConsume project?

  • The consciousness of the European diversity practices regarding food handling and safety
  • The quantification of the risks in the different countries
  • The impact of domestical practices on food safety
  • The solutions (devices)
  • The education programs

Recently has been published a study about kitchen layouts. What is the difference between a working triangle and food safety triangle and what should consumers keep in mind about this aspect?

Working triangle include the fridge. Safety triangle includes the countertop with a small distance between the countertop and the sink.

What is your best advice to consumer on how to change in order to reduce the risks of food borne illness?

Wash your hands frequently and before starting cooking. Don’t use same plates and cutlery for raw food and the final prepared dish

What do you think is the first thing that consumers should keep in mind in order to consume safe food and to develop a healthy behaviour?

Use fresh food, store them at 4°C and don’t store them too long.

Is there any question that you would like to answer and it has not been addressed to you?

How to manage the trade-off between sensory quality and safety (example: raw milk cheeses served at a temperature that is not too cold)