Jérémie Lafraire, PhD

Research scientist in Cognitive Science, Institut Paul Bocuse (Lyon)

Associate researcher, Institut Jean Nicod (Paris)


jeremie.lafraire@institutpaulbocuse.com

Centre de Recherche de l'Institut Paul Bocuse (Ecully, 69),
Center for Food & Hospitality Research

http://recherche.institutpaulbocuse.com/
 

I am a young cognitive philosopher. After having obtained my Bachelor degree in Philosophy, I decided to enroll in the Research Master in Cognitive Science, at the École des Hautes Études en Sciences Sociales (EHESS) in Paris. In my Master's dissertation, I exploited the complementary strengths of Cognitive Science and Philosophy, and their respective methodologies, to synthesize the current approaches to Immunity to Error through Misidentification (IEM) (Shoemaker 1968) and to analyze a bodily illusion called the “Rubber Hand Illusion” (Botvinik & Cohen 1998). After my Master's degree, I obtained funding from the French Ministry of Research for a PhD project on IEM under the supervision of François Recanati and Frédérique de Vignemont at the Institut Jean Nicod (IJN), Paris. I also obtained a Teaching Assistant position for three years at the Philosophy Department of the Université Paris-Est Créteil where I taught courses in Philosophy of Mind and Language, Cognitive Science, and Aesthetics. During my PhD, I obtained a diploma in Cognitive Science and Philosophy from the École Normale Supérieure (ENS, Ulm). In 2010, I spent the Fall semester as a visiting student at Transitions, a Centre National de la Recherche Scientifique (CNRS) research center hosted by New York University. In 2012, I completed my PhD at the Institut Jean Nicod in Paris with the highest honors. In 2012 and 2013, I served as Teaching Assistant in Philosophy of Science and Ethics at the Paris Institute of Technology for Life, Food,  and Environmental Sciences (AgroParisTech), and as Teaching Assistant in Philosophy of Psychology at the University Lille 3. I also worked as an academic consultant in Psychology for Mouseion, an organization of knowledge diffusion about humanities and social science targeted at international universities. In February 2014, I got a 6-month postdoctoral position at the Institut Paul Bocuse Research Center on the cognitive underpinnings of food rejections in young children (2-6 years of age). In August of the same year, the head of research at the Institut Paul Bocuse, Dr. Agnès Giboreau, and the CEO of the Institut Paul Bocuse, Hervé Fleury, offered me a permanent research position. Since then, I lead a research axis in Cognitive Science.


Privileged research sub-topics:


  • Food knowledge and familiarity in preschoolers

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

 

  • 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.


Publications:

Rioux, C., Leglaye, L., Lafraire, J. (under review) Inductive reasoning, food neophobia and domain-specificity in preschoolers

Roque, J., Auvray, M., Lafraire, J. (pending revisions) The multisensory processes underlying flavor and freshness perception

Roque, J.,  Guastavino, C.,  Lafraire, J., Fernandez, P. (forthcoming in The international journal of gastronomy and food science) Plating influences diners’ perception of culinary creativity.

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.