OVALIE is an experimental platform in the humanities and social sciences for the analysis and study of eating behaviours in different contexts. It is part of a multidisciplinary approach centred around the fields of human and social sciences, covering food sociology, emotional psychology, sensory evaluation and information sciences. These areas enter into dialogue with sensory psychology, obesity medicine and even food science, culinary art and gastronomy.
FIELDS OF APPLICATION
The fields of application range from behavioural research in food and human nutrition, to the social sciences applied to food, and studying the acceptance of food innovations (food, facilities and environment, etc.). They also concern the phenomena of food socialisation (school catering, medico-social sector) and the study of the social dimensions of eating disorders.
In addition to these objectives relating to the field of food, OVALIE has the capacity to host studies, research and data collection relating to a range of different fields including, for example, ergonomics, group dynamics, studies on disability, and work in the audiovisual sector.
The platform has cutting edge technological equipment in terms of software: facial expression recognition and speech recognition algorithms, data modelling and aggregation, and a data analysis mechanism.
The spaces and facilities can be adapted according to different contexts (hospital room, family dining room, restaurant, etc.). The directional cameras and microphones are controlled from a control room. OVALIE also has a fully-equipped kitchen and a focus group or individual interview room.