Dr. Dominique Valentin is a cognitive psychologist by training, and has worked in the field of sensory evaluation for the past 20 years. She holds a PhD in Cognitive Science from the University of Texas at Dallas. She is currently an associate professor at AgroSup Dijon, a food science engineering school, and a researcher at the Centre des Sciences du Gout et de l’Alimentation, Dijon, France. Her current research deals with cognitive processes involved in perception of foods and beverage. She is particularly interested in understanding the effect of experience and culture on how we perceive, categorize, appreciate and describe food and beverages. Her current work focuses on the understanding of consumers’ subjective experience of food and beverages across cultures and on the development of new tools or new approaches to assess these subjective experiences.