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Nathalie Martin

Nathalie Martin has a Master’s degree in Food Science and a Ph.D in Sensory Science. After completing her Ph.D, she joined AgroParisTech, the leading French institute for education and research in Life Sciences, Agronomy, Food Technology and Environment in Paris where she took a lectureship in Sensory & Consumer Science and contributed to the education of Bachelor’s and Master’s students. At the same time, she also led a research team in an INRA Food Process laboratory where she worked in many different areas related to the physico-chemical and biological determinants of sensory perception and pleasantness. She supervised several doctoral students. In 2003, she joined The Nestlé Research Center in Lausanne where she leads the Consumer & Sensory Science group.

Dr. Martin’s team investigates the sensory, cognitive and social drivers of eating behaviours. This includes a range of issues relating to the role of perception, cognition, and interactions between individuals in consumer emotions, food representations and practices, behaviours, food intake and food choice. The primary emphasis is on identifying and understanding the drivers of healthy eating behaviours to propose solutions for healthier foods and diets.

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