Know more

Our use of cookies

Cookies are a set of data stored on a user’s device when the user browses a web site. The data is in a file containing an ID number, the name of the server which deposited it and, in some cases, an expiry date. We use cookies to record information about your visit, language of preference, and other parameters on the site in order to optimise your next visit and make the site even more useful to you.

To improve your experience, we use cookies to store certain browsing information and provide secure navigation, and to collect statistics with a view to improve the site’s features. For a complete list of the cookies we use, download “Ghostery”, a free plug-in for browsers which can detect, and, in some cases, block cookies.

Ghostery is available here for free: https://www.ghostery.com/fr/products/

You can also visit the CNIL web site for instructions on how to configure your browser to manage cookie storage on your device.

In the case of third-party advertising cookies, you can also visit the following site: http://www.youronlinechoices.com/fr/controler-ses-cookies/, offered by digital advertising professionals within the European Digital Advertising Alliance (EDAA). From the site, you can deny or accept the cookies used by advertising professionals who are members.

It is also possible to block certain third-party cookies directly via publishers:

Cookie type

Means of blocking

Analytical and performance cookies

Realytics
Google Analytics
Spoteffects
Optimizely

Targeted advertising cookies

DoubleClick
Mediarithmics

The following types of cookies may be used on our websites:

Mandatory cookies

Functional cookies

Social media and advertising cookies

These cookies are needed to ensure the proper functioning of the site and cannot be disabled. They help ensure a secure connection and the basic availability of our website.

These cookies allow us to analyse site use in order to measure and optimise performance. They allow us to store your sign-in information and display the different components of our website in a more coherent way.

These cookies are used by advertising agencies such as Google and by social media sites such as LinkedIn and Facebook. Among other things, they allow pages to be shared on social media, the posting of comments, and the publication (on our site or elsewhere) of ads that reflect your centres of interest.

Our EZPublish content management system (CMS) uses CAS and PHP session cookies and the New Relic cookie for monitoring purposes (IP, response times).

These cookies are deleted at the end of the browsing session (when you log off or close your browser window)

Our EZPublish content management system (CMS) uses the XiTi cookie to measure traffic. Our service provider is AT Internet. This company stores data (IPs, date and time of access, length of the visit and pages viewed) for six months.

Our EZPublish content management system (CMS) does not use this type of cookie.

For more information about the cookies we use, contact INRA’s Data Protection Officer by email at cil-dpo@inra.fr or by post at:

INRA
24, chemin de Borde Rouge –Auzeville – CS52627
31326 Castanet Tolosan CEDEX - France

Dernière mise à jour : Mai 2018

Menu Logo Principal Oniris

Home page

RisqueConso :Expertise in the service of public policies on public health risks related to food and their perception by consumers [INRAE DAPP Project]

RisqueConso
Understand to better reduce the distortion between risk assessment by experts and risk perception by consumers

Beyond the heterogeneity of consumers in terms of access and interest in food information, there is heterogeneity in terms of the processing of this information and in particular in terms of perception of the risk (s) associated with food (Siegrist and Árvai, 2020). Behavioral sciences have notably shown that these perceptual differences heavily influence consumer decisions and can have negative consequences when consumers' understanding of risks differs too much from that of experts (Hartmann et al., 2018). The prioritization of health and nutritional risks is a major current scientific question. Several classification approaches (“risk ranking”) have been proposed in the literature (FAO, 2020; Van der Fels-Klerx et al., 2018). Anses has just published a report on the prioritization of chemical and biological hazards (Anses, 2020), the DTU in Denmark is a pioneer in risk-benefit approaches (Nauta et al., 2020) with in particular a comparison in terms of risks of health between meat and fish (Persson et al., 2019; Persson et al., 2018). In the MICA department, a global methodology has just been put in place for the prioritization of health risks, it is based on multi-criteria decision support tools (MCDA), and has been tested on new consumer practices ( Eygue et al., 2020). However, it still needs to be supported by other applications.

The RisqueConso project will make it possible to progress in the prioritization of risks, the challenge being to aggregate health risk and nutritional risk in order to ultimately prioritize foods as a whole, and compare this classification to the consumer's perception. The project will focus on (ultra-) processed food products sold by supermarkets in fresh shelves, to be prepared (eg moussaka, lasagna) or ready to eat (eg fresh tabbouleh); fish (eg surimi) or meat products (eg cordon bleu). The risk associated with (ultra-) processed food products is a topical and even controversial topic.

The project will address various scientific questions related to both the "risk communication and consumer education" and "risk prioritization" approaches, including:
1. The different profiles of consumers, their levels of knowledge, their behavior, etc.
2. Food risk prioritization methods incorporating hazards of a different nature
3. Differences in the perception of risk by consumers and by experts.
4. Improving communication with all segments of the population.

Coordination :Jeanne-Marie Membré, SECALIM

Partners :

  • Antoine Nebout-Javal, UR 1303  Aliss, INRAE
  • François Mariotti, UMR 0914 PNCA, INRAE
  • Daniel Zalko, Toxalim UMR1331, INRAE
  • INC 60 Millions de consommateurs

Bibliography:

  • Eygue, M., Richard-Forget, F., Cappelier, J.-M., Pinson-Gadais, L., Membré, J.-M., 2020. Development of a risk-ranking framework to evaluate simultaneously biological and chemical hazards related to food safety: Application to emerging dietary practices in France. Food Control 115, 107279.
  • FAO. 2020. FAO Guide to Ranking Food Safety Risks at the National Level, Food Safety and Quality Series No 10. FAO
  • Roma.
  • Hartmann, C., Hübner, P., Siegrist, M., 2018. A risk perception gap? Comparing expert, producer and consumer prioritization of food hazard controls. Food and Chemical Toxicology 116, 100-107.
  • Nauta, M., Sletting Jakobsen, L., Persson, M., Thomsen, S.T. 2020. Risk-Benefit Assessment of foods. In: Perez Rodriguez, F., (Ed.), Risk Assessment Methods for Biological and Chemical Hazards in Food Taylor and Francis.
  • Nowotny, H., 2003. Democratising expertise and socially robust knowledge. Science and Public Policy 30, 151-156.
  • Persson, M., Fagt, S., Nauta, M.J., 2019. Optimising healthy and safe fish intake recommendations: a trade-off between personal preference and cost. British Journal of Nutrition 122, 206-219.
  • Persson, M., Fagt, S., Pires, S.M., Poulsen, M., Vieux, F., Nauta, M.J., 2018. Use of Mathematical Optimization Models to Derive Healthy and Safe Fish Intake. Journal of Nutrition 148, 275-284.
  • Siegrist, M., Árvai, J., 2020. Risk Perception: Reflections on 40 Years of Research. Risk Analysis n/a.
  • Van der Fels-Klerx, H.J., Van Asselt, E.D., Raley, M., Poulsen, M., Korsgaard, H., Bredsdorff, L., Nauta, M., D'Agostino, M., Coles, D., Marvin, H.J.P., Frewer, L.J., 2018. Critical review of methods for risk ranking of food-related hazards, based on risks for human health. Critical Reviews in Food Science and Nutrition 58, 178-193.