The last Eurosense seminar gave us the opportunity to present an original use of the R3m score in the context of gourmet meals.
You will find below the summary of the intervention and the slideshow presented by Bénédicte Lunel, Associate Director Repères.
Many thanks to Agnès Giboreau and Laura Zerbini from Institut Paul Bocuse for this great collaboration!
How to evaluate a gastronomic experience ? the role of spontaneous language to capture emotions
