Geraldine Coppin

Professor, Head of the Food & Human Behavior Lab

Directory details

Institution : UniDistance Suisse
Thesis topic : Emodor

NCCR position : Associate Member
NCCR PI : David Sander
NCCR most relevant publications
Coppin, G., Delplanque, S., Cayeux, I., Porcherot, C., & Sander, D. (2010). I’m no longer torn after choice: How explicit choices can implicitly modulate preferences for odors. Psychological Science, 21, 489-493. doi: 10.1177/0956797610364115
Coppin, G., Delplanque, S., Bernard, C., Cekic, S., Porcherot, C., Cayeux, I., & Sander, D. (2014). Choice both affects and reflects preferences. Quarterly Journal of Experimental Psychology, 6, 1415-1427. doi: 10.1080/17470218.2013.863953
Coppin, G., & Sander, D. (2016). Theoretical approaches to emotion and its measurement. In H. Meiselman (Ed.), Emotion Measurement (pp. 3-30). Cambridge: Woodhead Publishing

General Information

Géraldine Coppin is an Associate Professor in Psychology at UniDistance Suisse.

Géraldine Coppin did her PhD at the University of Geneva, in the Swiss Center for Affective Sciences. She investigated the flexibility of olfactory preferences.

She was then a postdoc at Yale University (USA) and at the Max Planck Institute for Metabolism Research (Cologne, Germany) from 2012 to 2015. She investigated the flexibility of flavor preferences, bringing together the fields of olfaction and gustation.

In 2015, she was appointed Senior Researcher and Lecturer in Psychology at the University of Geneva. In 2018, she became Professor at UniDistance Suisse and is an associate member of the Swiss Center for Affective Sciences.

She studies the psychology and neurosciences of chemosensory perception (i.e., olfactory and flavor perception) and food intake. More specifically, she is working on behavioral and neural correlates of food preferences and choices. She is investigating them in healthy individuals as well as in clinical populations, e.g., in individuals with overweight and obesity, and patients with olfactory and/or gustatory disorders (in collaboration with Dr. Basile Landis).

Selected Publications

Daskalou, D.,Hsieh, J. W., Hugentobler, M., Macario, S., Voruz, F.,  Coppin, G., & Rimmer, J., Landis, B. N. (2023). Predictive factors of involuntary weight loss in patients with smell and taste disorders. Rhinology. doi: 10.4193/Rhin23.222

 Coppin, G., Muñoz-Tord, D., Pool, E. R., Locatelli, L., Achaibou, A., Erdemli, A., Leon Perez, L., Wuensch, L., Cereghetti, D., Golay, A., Sander, D., & Pataky, Z. (2023). A randomized controlled trial investigating the effect of liraglutide on self-reported liking and neural responses to food stimuli in participants with obesity. International Journal of Obesity, 47, 1224-1231. doi:  10.1038/s41366-023-01370-w

 Coppin, G., &Spierer, L.(2023). Editorial overview: How do the executive and reward systems interact to determine eating behavior? Current theoretical frameworks and training approaches. Current Opinion in Behavioral Sciences, 51, 101278. doi: 10.1016/j.cobeha.2023.101278  Special issue:

 Najberg, H., Mouthon, M., Coppin, G., Spierer, L. (2023). Reduction in sugar drink valuation and consumption with gamified executive control training. Scientific Reports, 13, 10659. doi: 10.1038/s41598-023-36859-x

 Audrin, C., & Coppin, G. (2022). Interest and confusion: Contrasting theoretical approaches. Swiss Psychology Open, 2, 1-8. doi: 10.5334/spo.35

 Bhutani, S., Coppin, G., Veldhuizen, M. G., Parma, V., & Joseph, P. (2022). Decline in chemosensory function equally predicts COVID-19 in individuals with and without obesity. Rhinology, 60, 128-138. doi: 10.1101/2021.02.28.21252536

 Muñoz-Tord*, D., Coppin*, G., Pool, E., Mermoud, C., Pataky, Z., Sander, D., & Deplanque, S. (2021). 3D printed pacifier-shaped mouthpiece for fMRI-compatible gustometers. eNeuro, 8. doi: 10.1523/ENEURO.0208-21.2021

* These authors contributed equally to this work

 Ischer, M., Coppin, G., De Marles, A., Esselier, M., Porcherot, C., Gaudreau, N., Cayeux, I., & Sander, D., Delplanque, S.  (2021). Exogenous capture of visual spatial attention by olfactory-trigeminal stimuli. PLoS ONE 16(6): e025943. doi: 10.1371/journal.pone.0252943

 Coppin, G., Audrin, C., Monseau, C., & Deneulin, P. (2021). Is knowledge emotion? The subjective emotional responses to wines depend on level of expertise and sensitivity to key information about the wine. Food Research International, 142, 110192. doi: 10.1016/j.foodres.2021.110192

 Coppin, G., & Pool, E. (2021). Affect, “wanting”, and relevance: Commentary on Lutz et al. (2020). Addictive Behaviors, 115, 106792. doi:10.1016/j.addbeh.2020.106792

Ferdenzi, C., Fournel, A., Thévenet, M., Coppin, G., Bensafi, M. (2015) Viewing olfactory affective responses through the sniff prism: Effect of perceptual dimensions and age on olfactomotor responses to odors. Frontiers in Psychology , .
Pichon, A.M., Coppin, G., Cayeux, I., Porcherot, C., Sander, D., Delplanque, S. (2015) Sensitivity of physiological emotional measures to odors depends on the product and the pleasantness ranges used. Frontiers in Psychology 6, .
Delplanque, S., Coppin, G., Bloesch, L., Cayeux, I., Sander, D. (2015) The mere exposure effect depends on an odour’s initial pleasantness. Frontiers in Psychology 76, 207-215.
Pool, E.R., Delplanque, S., Coppin, G., Sander, D. (2015) Is Comfort Food Really Comforting? Mechanisms Underlying Stress-Induced Eating. Food Research International 76(2), .
Delplanque, S., Coppin, G., Sander D. (In Press) Emotion and odors: Beyond valence. Springer Handbook of Odour , .