10 years anniversary Institut Paul Bocuse Research Center

On November 15, 2018

The Institut Paul Bocuse Research Center celebrates his 10-Year Anniversary and is positioned as the leader in scientific research on eating out hospitality.

Since 2008, the Institut Paul Bocuse Research Center of the Paul Bocuse Institute contributes through its scientific work oriented towards the improvement of the well-being of individuals through their food whatever their age and the context of meals. It has established itself, in France and internationally, as the leader in research on eating out and hospitality.

It has become a world reference in the study of meals, from the angles of pleasure and health, through a multidisciplinary collaborative scientific approach and methodologies of observation and experimentation in a real environment. As part of the prestigious campus of the Institut Paul Bocuse International School of Management in Hospitality and Culinary Arts, this research center combines scientific knowledge with the know-how of worldwide professionals and experts and benefits from a Living Lab, a platform of infrastructures unique in Europe.

The Institut Paul Bocuse Research Center trains by the Research the future professionals, competent and open to the world of tomorrow, for industry, academy, public institutions. It has helped to raise the professions in hospitality, Foodservice and culinary arts at the highest university degree. In 10 years, 21 theses have been funded with the help of foundations, private companies or public funds Its researchers and PhD students are conducting scientific projects in response to current and future societal challenges, at the heart of our news:

"Food at Work", "Children Food Neophobia", "Food and Alzheimer's", "Analysis of Global Culinary Practices", "Tastes and Cancers", "Tastes and Obesity" .... Last year, a hundred communications, publications and conferences were given in France and worldwide. Thanks to its work, the Research Center promotes the evolution and the permanent adaptation of the teaching contents to the trends and evolutions observed.

Its Innovation division, in the service of companys, aims at transfering scientific knowledge into applications - new products, new services, new methods - for all sectors of health, agribusiness, distribution, hospitality and foodservice. A Research and Innovation Committee composed today of some thirty leading companies makes it possible to share the results of its work with all sectors targeted through regular meetings.

The Institut Pal Bocuse Research Center plans to increase its reputation by strengthening its alliances with the world's largest centers. It has launched an international research program through the Alliance by Institut Paul Bocuse (a worldwide network of 22 schools of excellence in culinary arts and hospitality). This network is requested for cross-cultural creativity projects and consumer studies.

A project to extend its infrastructure including a new generation of Living Lab will allow us to develop new experiments and observations. The technical resources will be enriched with new digital tools and new laboratories for testing sensory analysis and nutritional controls.

This new platform offers to integrate and apply thess knowledges to:

- Create new food offers, benchmark them on sensory, nutritional and physicochemical levels and test them in real life, in different contexts of eating out consumption.

- Evaluate the production, characterize the offer and monitor the consumption and satisfaction at the service of food and catering industries.

- Suggest tasty, healthy and sustainable offers for consumers of industrial products, catering customers, for young people, from school to university, adults at work, during traveling, seniors or sick people in EHPAD, at the hospital ...

 

The projects at the Research Center aim to respond effectively to worldwide demands in the context of the transformation of the food system, with the consumer as a central issue and to answer to the societal challenge of eating well, to offer healthy meals with pleasure to the greatest number of people. 

 


Type :
Research

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Institut Paul Bocuse

Château du Vivier - Ecully - France
Tel: +33 (0)4 72 18 02 20

20, place Bellecour - Lyon - France
Tel: +33 (0)4 78 37 23 02

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