On the 25th of October, Abigail Pickard defended her thesis “Spilling the beans: The development of conceptual knowledge about food and its links with food rejection in young children (3-7-years-old)” . She has investigated how cognitive mechanisms play a role in acceptance or rejecting foods. We congratulate on the excellent work, and wish her well…
Edulia partner Institut Paul Bocuse Research Center will organises a webinar the 29th of April on cognitive and social variables modulating food rejection (or acceptance) in children. Food acceptance and rejection depend on multiple factors. In this webinar, researchers will present their ongoing projects on the influence of food processing and transformation (D. Foinant,…
Early morning as always. Some morning routine as always. Some morning exercise, but just on special occasions, a cup of green tea, something to eat for breakfast, and I am on my way to work. The lunch break usually comes sooner than I expect it, and I have to hurry up to catch my “to…
In this video you will meet Abigail Pickard whi comes from the North of England, but is now on her way to a PhD through her ESR position at Institut Paul Bocuse in Lyon, France. In her project she will work on food rejection in preschoolers : where they come from and how they can be mitigated.…