{"id":64509,"date":"2013-10-29T09:23:03","date_gmt":"2013-10-29T08:23:03","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/?post_type=article_evenement&p=64509"},"modified":"2021-01-04T11:19:26","modified_gmt":"2021-01-04T10:19:26","slug":"programme-de-la-journee","status":"publish","type":"article_evenement","link":"https:\/\/aprifel-pp.mentalworks.biz\/fr\/article-evenement\/programme-de-la-journee\/","title":{"rendered":"Programme de la journ\u00e9e"},"content":{"rendered":"

8h00 – 8h30 : Accueil<\/strong><\/h3>\n

8h30 – 9h00 : Ouverture<\/strong><\/h3>\n

A. Delahaye, S. Barnat
\n<\/strong>Mot du Pr\u00e9sident d\u2019honneur – J. Thiault<\/strong><\/p>\n

9h00 – 9h15 : Introduction <\/strong><\/h3>\n

Une br\u00e8ve histoire du go\u00fbt, de l\u2019Homo habilis au mangeur du XXIe si\u00e8cle<\/a>
\nE. Birlouez<\/strong> – EPISTEME<\/p>\n

\n

9h15 – 11h00 : Session 1 – Le go\u00fbt d\u2019apr\u00e8s les sciences<\/strong><\/h3>\n

Des go\u00fbts et des couleurs : approche sociologique de la gustation des v\u00e9g\u00e9taux<\/a>
\nJ-P. Corbeau<\/strong> – Universit\u00e9 de Tours<\/p>\n

L\u2019ar\u00f4me, la saveur, la flaveur : que nous apprend la science sur l\u2019origine du go\u00fbt des fruits & l\u00e9gumes ?<\/a>
\nT. Thomas-Danguin <\/strong>– CSGA-Inra<\/p>\n

D\u00e9termination et transmission du go\u00fbt : importance des exp\u00e9riences pr\u00e9coces<\/a>
\nS. Issanchou<\/strong> – CSGA-Inra<\/p>\n

Effet des pratiques alimentaires pr\u00e9coces sur la consommation ult\u00e9rieure des fruits & l\u00e9gumes : que disent les \u00e9tudes de cohorte ?<\/a>
\nB. de Lauzon-Guillain<\/strong> – Inserm<\/p>\n

11h00 – 11h20 : Pause fruits et caf\u00e9<\/strong><\/h3>\n
\n

11h20 – 13h00 : Session 2 – Le go\u00fbt d\u2019apr\u00e8s les consommateurs<\/strong><\/h3>\n

Evolution de l\u2019attention port\u00e9e au go\u00fbt et du sens accord\u00e9 \u00e0 la qualit\u00e9 de l\u2019aliment<\/a>
\nP. Hebel<\/strong> – Cr\u00e9doc<\/p>\n

Des go\u00fbts et des consommateurs<\/a>
\nB. Chevassus-au-Louis<\/strong> – Minist\u00e8re de l\u2019Agriculture<\/p>\n

Attentes gustatives des jeunes consommateurs en pommes et en fraises<\/a>
\nP. Vaysse<\/strong> – Ctifl<\/p>\n

Enqu\u00eates : Fruits d\u2019\u00e9t\u00e9 en points de vente et F&L en restauration scolaire<\/a>
\nC. Pernin<\/strong> – CLCV<\/p>\n

13h00 – 14h15 : D\u00e9jeuner<\/strong><\/h3>\n
\n

14h30 – 16h00 : Session 3 – Le go\u00fbt d\u2019apr\u00e8s la fili\u00e8re fruits et l\u00e9gumes<\/strong><\/h3>\n

Quelles approches pour g\u00e9rer la qualit\u00e9 gustative des fruits : un enjeu pour la fili\u00e8re ?<\/a>
\nB. Gleizer<\/strong> – Ctifl \/ J. Joas<\/strong> – Cirad<\/p>\n

Evolution du go\u00fbt des l\u00e9gumes ces 30 derni\u00e8res ann\u00e9es<\/a>
\nS. Mabeau<\/strong> – Vegenov<\/p>\n

L\u2019expression de la qualit\u00e9 gustative dans les fruits et l\u00e9gumes sous SIQO<\/a>
\nM-L. Molinier<\/strong> – INAO<\/p>\n

\n

16h00 – 17h30 : Table ronde : \u00ab Le go\u00fbt, une valeur ? \u00bb<\/strong><\/h3>\n

Introduction :<\/strong> Leviers de cr\u00e9ation de valeur : pour qui et avec quels outils ?<\/a>
\nD. Scandella<\/strong> – Ctifl<\/p>\n

D\u00e9bat : <\/strong>Anim\u00e9 par M. Lesggy<\/strong> – Animateur de e=m6
\nAvec : V. Battafarano<\/strong> – CCC Paris Ile de France – 3CERP
\nB. Chevassus-au-Louis<\/strong> – Minist\u00e8re de l\u2019Agriculture
\nA. Delahaye<\/strong> – Productrice de l\u00e9gumes – Aprifel
\nJ-L. G\u00e9rard<\/strong> – DGCCRF
\nH. Pluvinage<\/strong> – Producteur de fruits – Ctifl
\nP. Roux<\/strong> – DG Sanco – CE<\/p>\n

\n

17h30 – 18h00 : Conclusions – B. Chevassus-au-Louis<\/strong><\/h3>\n

18h00 – 19h00 : Cocktail de cl\u00f4ture<\/strong><\/h3>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"8h00 – 8h30 : Accueil 8h30 – 9h00 : Ouverture A. Delahaye, S. Barnat Mot du Pr\u00e9sident d\u2019honneur – J. Thiault 9h00 – 9h15 : Introduction Une br\u00e8ve histoire du go\u00fbt, de l\u2019Homo habilis au mangeur du XXIe si\u00e8cle E. Birlouez – EPISTEME 9h15 – 11h00 : Session 1 – Le go\u00fbt d\u2019apr\u00e8s les sciences […]","protected":false},"featured_media":0,"template":"","evenement":[12335],"class_list":["post-64509","article_evenement","type-article_evenement","status-publish","hentry","evenement-defi-qualite-gustative-fruits-legumes"],"acf":{"position":"3","references":""},"yoast_head":"\nProgramme de la journ\u00e9e - Aprifel<\/title>\n<meta name=\"description\" content=\"Programme de la journ\u00e9e - Aprifel\" \/>\n<meta name=\"robots\" content=\"noindex, follow\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Programme de la journ\u00e9e\" \/>\n<meta property=\"og:description\" content=\"Programme de la journ\u00e9e\" \/>\n<meta property=\"og:url\" content=\"https:\/\/aprifel-pp.mentalworks.biz\/fr\/article-evenement\/programme-de-la-journee\/\" \/>\n<meta property=\"og:site_name\" content=\"Aprifel\" \/>\n<meta property=\"article:modified_time\" content=\"2021-01-04T10:19:26+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/aprifel-pp.mentalworks.biz\/fr\/article-evenement\/programme-de-la-journee\/\",\"url\":\"https:\/\/aprifel-pp.mentalworks.biz\/fr\/article-evenement\/programme-de-la-journee\/\",\"name\":\"Programme de la journ\u00e9e - 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