Institut Jean Nicod

Accueil du site > Membres > Membres associés > LAFRAIRE Jérémie > Présentation



Présentation

Contact

Etablissement d'origine

Chargé de recherche-Institut Paul Bocuse Food and Hospitality Research

Page de l'Institut Paul Bocuse

 

English version below

--------------------------------------------------------------

Jérémie Lafraire a réalisé son projet de doctorat sur la Connaissance de Soi et l'Immunité aux Erreurs d’Identification sous la direction de François Recanati et Frédérique de Vignemont à l'Institut Jean Nicod (IJN), Paris (2008-2012). Parallèlement, il a été moniteur pendant trois ans au Département de Philosophie de l'Université Paris-Est Créteil où il a donné des cours de philosophie de l'esprit et du langage, de sciences cognitives et d'esthétique. En 2010, il a obtenu le diplôme de l'École Normale Supérieure en philosophie et sciences cognitives (ÉNS, Ulm). En 2012 et 2013, il a été chargé de TD en Philosophie des Sciences et Ethique à l'Institut de Technologie de la Vie, de l'Alimentation et de l'Environnement de Paris (AgroParisTech) et chargé de cours en Philosophie de la Psychologie à l'Université Lille 3. En février 2014, Il a obtenu un postdoctorat de 6 mois à Institut Paul Bocuse Food and Hospitality Research (IPBR, Lyon) sur les  facteurs cognitifs des rejets alimentaire chez les jeunes enfants (2-6 ans). La même année, il a accepté un poste de chargé de recherche permanent à l'IPBR où il dirige depuis l’axe de recherche intitulé Food Cognition.

 

Thématique de recherche

Connaissance des aliments et familiarité chez les enfants d'âge préscolaire

Ce programme de recherche vise à i) explorer les mécanismes cognitifs qui sous-tendent la familiarité dans le domaine alimentaire et ii) déterminer la nature et l'étendue de l'influence des connaissances conceptuelles sur l'expérience et le comportement alimentaires tout au long de la vie. Une compréhension approfondie des systèmes cognitifs qui sous-tendent le comportement et les préférences alimentaires complètera l’éventail des pratiques et des interventions fondées sur la preuve pour faciliter d’adoption d’habitudes alimentaires saines dès le plus jeune âge.

Thèmes de recherche spécifiques : domain specificity, développement des concepts / catégories alimentaires, effet de typicité, discrimination et raisonnement inductif, catégorisation taxonomique / thématique, néophobie alimentaire

Perception multisensorielle du goût/flaveur

Ce programme de recherche vise à affiner notre compréhension des déterminants perceptifs et cognitifs de l'expérience culinaire. Ainsi, les acteurs de santé publique et industriels pourront exploiter ces connaissances pour: personnaliser l'offre d'aliments et de boissons, améliorer l'expérience perceptive du client et relever les défis de l'innovation et de la créativité dans un contexte de concurrence mondiale.

Thèmes de recherche spécifiques : correspondances intermodales, intégration multisensorielle, capture orale, catégorisation, neurogastronomie.

 

Publications

Roque, J., Lafraire, J., Spence, C., Auvray, M. (under review) The influence of audiovisual perceptual features on the categorization of freshness in beverages
Rioux, C., Leglaye, L., Lafraire, J. (under review) Inductive reasoning, food neophobia and domain-specificity in preschoolers
Roque, J., Auvray, M., Lafraire, J. Roque, J., Auvray, M., & Lafraire, J. (2017). Understanding freshness perception from the cognitive mechanisms of flavor: the case of beverages. Frontiers in Psychology, 8, 2360.
Roque, J., Guastavino, C., Lafraire, J., & Fernandez, P. (2017). Plating influences diner perception of culinary creativity. International Journal of Gastronomy and Food Science.
Rioux, C., Lafraire, J., Picard, D. (2018). Visual exposure and categorization performance positively influence 3-to 6-year-old children's willingness to taste unfamiliar vegetables. Appetite, 120, 32-42.
Rioux, C., Lafraire, J., & Picard, D. (2017). Food rejection and the development of food category-based induction in 2–6 years old children. Journal of Cognitive Psychology, 1-13.
Rioux, C., Picard, D., Lafraire, J. (2016) Food rejection and the development of food categorization in young children, Cognitive Development, 40, 163-177.
Rioux, C., Lafraire, J.,  Picard, D. (2017) Development and validation of a new scale to assess food neophobia and pickiness among 2- to 6-years old French children, European Review of Applied Psychology, 67:2, 67-77.
Lafraire, J (2016) Facing the mirror: A Relativist Account of Immune Nonconceptual Self-representations, Philosophical Psychology, 29:7, 1-15.
Lafraire, J. ; Rioux, C.; Giboreau, A. ; Picard, D. (2016) Food rejections in children: Cognitive and social/environmental factors involved in food neophobia and picky/fussy eating behavior, Appetite 96, 1-11.
Lafraire, J. ; Rioux, C.;  Roque, J.; Giboreau, A. ; Picard, D. (2016) Rapid Categorization of Food and Nonfood Items by 3- to 4-Year-Old Children , Food Quality and Preference, 49, 87-91.
Lafraire, J (2013) « Two Notions of (Mis)-Identification », Philosophical Inquiries, I :2, 39-53.

-------------------------------------------------------------------

 

Jérémie Lafraire did his PhD project on Self-knowledge and Immunity to Error through Misidentification under the supervision of François Recanati and Frédérique de Vignemont at Institut Jean Nicod (IJN), Paris (2008-2012). In parallel, he served as a teaching assistant for three years at the Philosophy Department of the Université Paris-Est Créteil where he gave courses in Philosophy of Mind and Language, Cognitive Science, and Aesthetics. In 2010, he obtained the diploma of the École Normale Supérieure in philosophy and cognitive science (ÉNS, Ulm). In 2012 and 2013, he was Teaching Assistant in Philosophy of Science and Ethics at the Paris Institute of Technology for Life, Food, and Environmental Sciences (AgroParisTech), and Teaching Assistant in Philosophy of Psychology at the University Lille 3. In February 2014, he got a 6-month postdoctoral position at Institut Paul Bocuse Food and Hospitality Research (Lyon) on the cognitive underpinnings of food rejection in young children (2-6 years of age). In August of the same year, he got a permanent research scientist position at Institut Paul Bocuse Food and Hospitality Research to lead the research axis on Food Cognition.

General research topics


Food knowledge and familiarity in preschoolers
This research program aims at i) exploring the cognitive mechanisms underpinning familiarity in the food domain, and ii) determining the nature and the extent of the influence of conceptual knowledge on food experience and behavior throughout the lifespan. Such a thorough understanding of the cognitive systems underpinning food behavior and preference will supplement the full range of evidence-based practices and interventions for encouraging healthy eating habits in children.

Research sub-topics: domain-specificity, the development of food concepts/categories, typicality effect, discriminability and inductive reasoning, taxonomic/script categorization, food neophobia
Multisensory perception of flavor
This research program aims at refining our understanding of the perceptive determinants of the meal experience. Thus, F&B designers will be able to exploit this knowledge to: customize the food and beverage offer, improve the customer perceptual experience, and tackle the challenges of innovation and creativity within a context of worldwide competition.
Research sub-topics: cross-modal correspondences, multisensory integration, oral capture, categorization, neurogastronomy

Publications

Roque, J., Lafraire, J., Spence, C., Auvray, M. (under review) The influence of audiovisual perceptual features on the categorization of freshness in beverages
Rioux, C., Leglaye, L., Lafraire, J. (under review) Inductive reasoning, food neophobia and domain-specificity in preschoolers
Roque, J., Auvray, M., Lafraire, J. Roque, J., Auvray, M., & Lafraire, J. (2017). Understanding freshness perception from the cognitive mechanisms of flavor: the case of beverages. Frontiers in Psychology, 8, 2360.
Roque, J., Guastavino, C., Lafraire, J., & Fernandez, P. (2017). Plating influences diner perception of culinary creativity. International Journal of Gastronomy and Food Science.
Rioux, C., Lafraire, J., Picard, D. (2018). Visual exposure and categorization performance positively influence 3-to 6-year-old children's willingness to taste unfamiliar vegetables. Appetite, 120, 32-42.
Rioux, C., Lafraire, J., & Picard, D. (2017). Food rejection and the development of food category-based induction in 2–6 years old children. Journal of Cognitive Psychology, 1-13.
Rioux, C., Picard, D., Lafraire, J. (2016) Food rejection and the development of food categorization in young children, Cognitive Development, 40, 163-177.
Rioux, C., Lafraire, J.,  Picard, D. (2017) Development and validation of a new scale to assess food neophobia and pickiness among 2- to 6-years old French children, European Review of Applied Psychology, 67:2, 67-77.
Lafraire, J (2016) Facing the mirror: A Relativist Account of Immune Nonconceptual Self-representations, Philosophical Psychology, 29:7, 1-15.
Lafraire, J. ; Rioux, C.; Giboreau, A. ; Picard, D. (2016) Food rejections in children: Cognitive and social/environmental factors involved in food neophobia and picky/fussy eating behavior, Appetite 96, 1-11.
Lafraire, J. ; Rioux, C.;  Roque, J.; Giboreau, A. ; Picard, D. (2016) Rapid Categorization of Food and Nonfood Items by 3- to 4-Year-Old Children , Food Quality and Preference, 49, 87-91.
Lafraire, J (2013) « Two Notions of (Mis)-Identification », Philosophical Inquiries, I :2, 39-53.
 

 

 

 


EHESSCNRSENS