Research & Innovation Committee (RIC)

A multi-disciplinary research is developed through the projects, and also through activities of knowledge transfer: scientific publications, research seminars, international symposiums.
This is also the goal of the Research & Innovation Committee to bring together scientific disciplines with the techniques of experts in the culinary arts, service and hospitality. These exchanges interest our industrial members:

 
Bel logo
Biofortis logo
Bonduelle
Europe 

Darégal logo


Europe
Crous logo

Netherlands

Elior Restauration

Elis Logo
Firmenich logo
Swiss
fleurymichon logo
Flunch logo
Heineken logo
Netherlands
Mane logo Mars logo
Netherlands
Mcain logo 1001 repas logo 
Nestlé logo
Philibert logo
Renokil logo
Roquette logo
Seb Group
Sodebo logo
Teisseire logo

Transgourmet logo
Umami logo
Japan

Unilever logo

 
Valrhona

The objectives of the Committee are:

  • Sharing scientific knowledge on consumer experience
  • Development and use of methods in situ
  • Innovation Workshops with culinary and scientific experts

2 meetings with all the members per year

For information, contact benedicte.simon@institutpaulbocuse.com 

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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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