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Charlotte SINDING

DIJON

En résumé

Lorsque nous mangeons, notre cerveau analyse et intègre certaines informations physiques et chimiques de l'aliment, qui permettent de former une image mentale de l'aliment.
Je cherche à comprendre comment notre cerveaux intègre des informations variées pour en faire un tout cohérent, et intelligible.
Comprendre ces mécanismes peut permettre de mieux appréhender des troubles du comportement alimentaire et peut également permettre de proposer des aliments plus sains et tout autant appréciés.

Mes compétences :
Chromatography
Olfaction
EEG
R statistics
FMRI
Gustometry
Olfactometry
EOG
Statistiques sour R
IRMf

Entreprises

  • Centre des Sciences du Goût et de l'Alimentation - Chargé de Recherche 2ème classe

    2015 - maintenant - Cerebral correlates of flavour perception
    - Multisensory integration that leads to the construction of a "food image" in the brain
    - Multimodal sensory interactions that proof multisensory integration (vanilla increases sweet taste).
    - Cerebral exploratory techniques (Electroencephalography, fMRI)
    - Olfactometry and Gustometry (Burghart)
    - Health and food recommandation, work on specific population (e.g. : Autistic Spectrum Disorder, Burning Mouth Syndrom, senior, infertility)

  • Smell and Taste Clinic Dresden - Post-doctorat

    2012 - 2015 I am working on two fundamental mechanisms of olfaction, the perception of odours and the habituation to odours.
    While the brain is constently adjusting for the information that access consciousness by adaptating neuronal activity, configural and elemental perceptual mechanisms are two strategies that may provide different information from the same odorants. As natural odours are composed of tens to hundreds of molecules, our brain can either extract the odour of each molecule (elemental perception) or process all the molecules as a whole (configural perception).

    In order to identify the neuronal substrates of these two processes I used fMRI, MRI (voxel based morphometry and cortical thickness measurements), EEG (source localization 128 electrodes) and EOG (electroolfactogramme).
    I worked on healthy subjects as well as specific population as subjects with autism, elderly subjects, Burning Mouth Syndrom subjects.

  • Centre des Sciences du Goût et de l'Alimentation - Allocataire de recherche

    2008 - 2012 Processing of odorants mixtures: behavioural, psychophysical and neurophysiological study in a newborn mammal and human adult
    My research project aimed at understanding how different factors impact the processing of odorants mixtures (complexity of the mixture, individual detection thresholds, experience or familiarity with odours). I used blending mixtures which can be perceived either as a whole (configural processing) or as distinct elements (elemental processing).
    I also investigated the cerebral correlates of configural and elemental perception, using fMRI.

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