Physiological and Psychological Food Choice Determinants: P² Food

• Identity photo
• Passport or identity card
• Copy of the highest diploma obtained with the diploma supplement
• For a degree in progress: photocopy of the year's transcripts and certificate of transcripts and certificate of completion (to be sent as soon as possible).
• Photocopy of the transcripts of the 3 years of Bachelor and 1st year of Master
• Cover letter in English including your expectation from this master degree
• Curriculum Vitae detailed in English, including information on work placement
• P2FOOD Supplementary Form
• Copy of English certificate (if applicable)
• Letter of recommendation (2 max) (in connection with the requested training)
• Any document you wish to bring to our attention

• Have a Bachelor's degree in biology (cell and molecular biology; cell biology and animal physiology, general biology, neurosciences, etc.).
• Students from other licenses must have followed specific modules or additional training:
  •  students from psychology, psychosociology: knowledge in food science and cellular neuroscience is required. The training courses taken to acquire this knowledge must be mentioned in the CV,
  • students from dietetic training: knowledge of the functioning of the nervous system is required. The training courses taken to acquire this knowledge must be mentioned in the CV.

Bachelors in food technology, food engineering, hygiene and safety quality, microbiology, and agronomy do not give access to the P2FOOD master.

• Have a basic knowledge of food and / or nutrition.
• Have a foundation in animal and / or human physiology
• Have a level of English B2 or equivalent, at least
• Have basic computer skills, be able to do simple operations and use basic functions in Excel
• Have a basis of statistical analysis
• Skills: ability to work in a group

Candidates for whom English is not their mother tongue or who haven’t done their studies in English will have to give a certificate to attest of their English level. The following tests will be accepted as a certification of the required English level :

• CECRL : level B2 minimum
• TOEFL : 87 points minimum
• TOEIC : 785 points minimum
• BULATS : 60 points minimum
• First Certificate English of Cambridge
• Bright Language Test : level 3 minimum
• IELTS :  6
• Duolinguo English Test: 110-125 minimum
• EF SET 50 MIN (15 min not allowed) - LEVEL B2

Such a document is not necessary for candidates for whom English is their mother tongue, or who have validated a minimum of one semester in English during their Bachelor of Science. However, in both cases, the candidates must absolutely mention it in their application file.

In research labs and universities:

• Implementing tasting sessions in nursing-home: impact on appetite and food intake
• Brain-gut interaction on the regulation of food intake
• Socioeconomic position and the effect of energy content labelling on self-served portion size
• The Influence of odors on Food Exploration in Children
• Social modeling: effect of vegetarian dining partner on omnivore food behavior
• Representation of insect as food. A cross-cultural perspective

In companies:

• Impact of vegan diet on taste perception and implication for product development
• Implementation of solutions to reduce the intention - behavior gap in regimes to loose weight
• Comparison of food practices of vegetarian and flexitarian people, using social-media
• How do consumers define the concept of naturality?
• Consumers’ Perception of Sugars and Sugar Substitutes

Students of master P2FOOD actively contribute to research projects during their internship.

During their internship, students of the master degree P2FOOD are involved in fascinating research projects about food choice determinants!

Here are some of the scientific papers co-authored by master P2FOOD graduates over the last 4 years:

• Cappellotto, M., & Olsen, A. (2021). Food Texture Acceptance, Sensory Sensitivity, and Food Neophobia in Children and Their Parents. Foods, 10(10), 2327. https://doi.org/10.3390/foods10102327
• Chollet, S., Sénécal, C., Woelki, L., Cortesi, A., Fifi, V., Arvisenet, G., & Valentin, D. (2022). How protein containing foods are represented in memory? A categorization study. Food Quality and Preference, 96, 104381. https://doi.org/10.1016/j.foodqual.2021.104381
• Fleury, S., Tronchon, P., Rota, J., Meunier, C., Mardiros, O., Van Wymelbeke-Delannoy, V., & Sulmont-Rosse, C. (2021). The Nutritional Issue of Older People Receiving Home-Delivered Meals: A Systematic Review. Frontiers in Nutrition, 8, 629580. https://doi.org/10.3389/fnut.2021.629580
• Garcia, A., Hammami, A., Mazellier, L., Lagneau, J., Darcel, N., Higgs, S., & Davidenko, O. (2021). Social modeling of food choices in real life conditions concerns specific food categories. Appetite, 162, 105162. https://doi.org/10.1016/j.appet.2021.105162
• Guyomarc’h, F., Arvisenet, G., Bouhallab, S., Canon, F., Deutsch, S.-M., Drigon, V., Dupont, D., Famelart, M.-H., Garric, G., Guédon, E., Guyot, T., Hiolle, M., Jan, G., Le Loir, Y., Lechevalier, V., Nau, F., Pezennec, S., Thierry, A., Valence, F., & Gagnaire, V. (2021). Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits. Trends in Food Science & Technology, 108, 119–132. https://doi.org/10.1016/j.tifs.2020.12.010
• Hedhili, A., Akinyemi, B. E., Otunola, G. A., Ashie-Nikoi, P. A., Kulkarni, M., Husson, F., & Valentin, D. (2022). Moringa oleifera Lam.: A comparative survey on consumer knowledge, usage, attitude and belief in Africa and India. South African Journal of Botany, 147, 153–162. https://doi.org/10.1016/j.sajb.2022.01.009
• Marty, L., Franzon, C., Jones, A., & Robinson, E. (2021). Socioeconomic position, energy labelling and portion size selection: An online study comparing calorie and physical activity calorie equivalent (PACE) labelling in UK adults. Appetite, 166, 105437. https://doi.org/10.1016/j.appet.2021.105437
• Merle, L., Person, O., Bonnet, P., Grégoire, S., Soubeyre, V., Grosmaitre, X., & Jarriault, D. (2019). Maternal high fat high sugar diet disrupts olfactory behavior but not mucosa sensitivity in the offspring. Psychoneuroendocrinology, 104, 249–258. https://doi.org/10.1016/j.psyneuen.2019.02.005
• Naneix, F., Bakoyiannis, I., Santoyo-Zedillo, M., Bosch-Bouju, C., Pacheco-Lopez, G., Coutureau, E., & Ferreira, G. (2021). Chemogenetic silencing of hippocampus and amygdala reveals a double dissociation in periadolescent obesogenic diet-induced memory alterations. Neurobiology of Learning and Memory, 178, 107354. https://doi.org/10.1016/j.nlm.2020.107354
• Oyinseye, P., Suárez, A., Saldaña, E., Fernández-Zurbano, P., Valentin, D., & Sáenz-Navajas, M.-P. (2022). Multidimensional representation of wine drinking experience: Effects of the level of consumers’ expertise and involvement. Food Quality and Preference, 98, 104536. https://doi.org/10.1016/j.foodqual.2022.104536
• Poquet, D., Ginon, E., Sénécal, C., Chabanet, C., Marette, S., Issanchou, S., & Monnery-Patris, S. (2020). Effect of a pleasure-oriented intervention on the nutritional quality of midafternoon snacks and on the relationship between food liking and perceived healthiness within mother-child dyads. Food Quality and Preference, 84, 103947. https://doi.org/10.1016/j.foodqual.2020.103947
• Schwartz, C., Person, O., Szleper, E., Nicklaus, S., & Tournier, C. (2021). Effects of Apple Form on Energy Intake During a Mid-Afternoon Snack: A Preload Paradigm Study in School-Aged Children. Frontiers in Nutrition, 8, 620335. https://doi.org/10.3389/fnut.2021.620335

P2FOOD graduates also regularly co-author studies presented at international symposiums:

• De Rosso, S.; Riera-Navarro, C.; Ducrot, P.; Schwartz, C.; Nicklaus, S. Qualitative evaluation, with French healthcare and childcare professionals, of a brochure containing the latest official child feeding recommendations to help prevent childhood obesity. European Childhood Obesity Group (ECOG) Congress, Budapest, Hungary, 11-12 November 2021.
• Garcia, A., Hammami, A., Mazellier, L., Lagneau, J., Darcel, N., Higgs, S., & Davidenko, O. (2019). La modélisation sociale des choix alimentaires concerne préférentiellement certains types d’aliments: Étude des choix en restauration collective. Journées Francophones de Nutrition (JFN), Nov 2019, Rennes, France.
• Poquet, D., Ginon, E., Sénécal, C., Marette, S., Issanchou, S., & Patris, S. M. (2018). Does a pleasure-based intervention at home improve the nutritional quality of mid-afternoon snacks in the mother-child dyads? 8th European conference on sensory and consumer research (Eurosense), Sep 2018, Verona, Italy. 1 p. ffhal-02789725
• Sulmont-Rossé, C., Cadiou, E., Roger, A., Michon, D., Parizot, A. C., Gential, C. H., & van Wymelbeke, V. (2019). Développer des actions pour (ré-)engager les personnes âgées vivant en EHPAD dans l’acte alimentaire. Journées Francophones de Nutrition (JFN), Nov 2019, Rennes, France. hal-02787351

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