Gaëlle Arvisenet

Professeure

L'Institut Agro Dijon

France

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About

Gaëlle Arvisenet is a Professeure at L'Institut Agro Dijon in France. Her research focuses on consumer perceptions of food, particularly regarding plant-based diets, nutritional quality of ultra-processed foods, and sustainability in eating practices. Recent publications investigate topics such as consumer attitudes towards innovative food products, environmental labeling, and the cognitive representation of protein-containing foods.

Articles (14)

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2025

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2025

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2025

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2024

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2023

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2023

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2023

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2023

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2022

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2022

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2022

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2022

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2021

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2021

Collaborators (3)

Stéphanie Chambaron

FRANCE

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Sylvie Chollet

University of Liege

FRANCE

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Paula Varela Tomasco

Professor

Norwegian University of Life Sciences

NORWAY

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Gaëlle Arvisenet

Research Interests

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Articles (14)

Disentangling consumer perceptions regarding plant-based food processing and formulation: Insights from a French study

Ultra-processed foods are of poor nutritional quality in French consumers' representations; a categorization study of images of food products without information

Sustainable diets: Links between knowledge, motivations and eating practices.

“If I say sustainable diet”: What are French consumers’ social representations?

Consumer Attitudes toward Pulses: Measuring the Implicit

Attitudes and beliefs of French consumers towards innovative food products that mix dairy and plant-based components

European consumers’ beliefs about the main pillars of the sustainability: a comparison between wild and farmed fish

Traffic-light front-of-pack environmental labelling across food categories triggers more environmentally friendly food choices: a randomised controlled trial in virtual reality supermarket

Meat replacer? No thanks! The clash between naturalness and processing: An explorative study of the perception of plant-based foods

“You look at it, but will you choose it”: Is there a link between the foods consumers look at and what they ultimately choose in a virtual supermarket?

How protein containing foods are represented in memory? A categorization study

Using CATA tests to capture consumers’ mental representations elicited by images of pulse-based food products with different levels of processing

Enhancing assessment of social representations by comparing groups with different cultural and demographic characteristics: A case study on pulses

An Exploratory Study Combining Eye-Tracking and Virtual Reality: Are Pulses Good “Eye-Catchers” in Virtual Supermarket Shelves?

Collaborators (3)

Stéphanie Chambaron

Sylvie Chollet

Paula Varela Tomasco

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