Events

Research Seminars - 2 Hours Conference
Research Symposiums - 1 Day Conference
Discovery Day of our activities & other events 
Research & Innovation Committee
Summer School
The BFDG Meeting 


Research seminars - 2 Hours Conference
Possibility to participate by webconference.
Free registration.
Open to researchers and our Research and Innovation Committee Members.
The research seminars are held at the Center for Food and Hospitality Research at Institut Paul Bocuse to promote the sharing of knowledge.

Next Research Seminars

- June 20th, 2019, 2pm - 2.40pm, Maxime Sebbane - Research Program Leader - Food Sustainability at the Institut Paul Bocuse Research Center 'Reducing food waste in catering: analysis of psychosocial determinants and evaluation of a behavioral intervention'
2.40pm - 4pm, Emilie Lanciano - University of Lyon -Saint-Etienne, Coactis - & Séverine Saleilles - University of Lyon 1, LSAF, partner COACTIS "Just short circuits? What business models for food justice? Analysis device and first results of a survey conducted in the Lyon metropolis "
Open to researchers and members of our Research and Innovation Committee (RIC).
Possibility to participate by web conferencing.
Free registration.
>PROGRAM (in french)

- July 11th, 2019, 2 pm - 4pm, Nicolas Darcel, AgroParisTech, Food behavior.
- September 19th, 2019, 2pm - 4pm, Eric Giraud-Heraud, Institute of the sciences of the vine, Economy.
- October, 17th 2019, (speaker waiting for confirmation)
- December, 12th 2019, (speaker waiting for confirmation)

Last Research Seminars

-March 26, 2019, 14.00-16.00 - In French
Isabel Urdapilletta, University Paris 8, Cognitive Science.
'Stigmatisation, physical appearance and eating behavior'
& Jérémie Lafraire, Institut Paul Bocuse Research Center, Cognitive Science
'Studying the Food categories of anorexic patients using implicits methods'
>PROGRAM
 
- February 21th, 2019, 2pm - 4pm, Graham Finlayson, University of  Leeds Nutrition,"Liking vs wanting for food" & Marine Vannereux, Research assistant in Nutrition and Eating behaviors, Institut Paul Bocuse Research Center “Impact of herbs and spices on increasing pulses intake and reducing the salt through changing the hedonic factors in meals “
- January 31th, 2019, 2pm - 4pm, Elsa Laneyrie, University Lumiere Lyon 2, Psychology & Sonia Bouima, PhD student in social sciences at the Institut Paul Bocuse Research Center. 
>PROGRAM

See our previous Research Seminars 2018


The International Research Symposiums - 1 Day Conference
The Center for Food and Hospitality Research hosts Research Symposiums in which researchers and professionals from throughout the world come together to discuss cuting edge themes in research.

Next Symposium

13 / 14 / 15 november 2019 : Food & Hospitality Symposium –Multisensory Experience Perspectives
Day 1 &2 : Food Experience and Beyond - Interdisciplinary Perspectives of Hospitality Research
Day 3: Food Perception - Flavor perception mechanisms
>LEARN MORE

Last Symposium

15 October 2018 -  Berlin - GRUNEWALD Symposium & workshop

"GRounding pUblic health iNterventions in Early Ways of cAtegorizing food to promote heaLthy eating in young chilDren"
PROGRAM

September 20 2018 "Food at work” organized by Laure Saulais
PROGRAM

June 14 2018
"Sharing meals: Social aspects of eating and cooking together" organized by Maxime Michaud
> PROGRAM

See our previous International Research Symposiums 2018 & 2017

Discovery Day of our activities & other events 

May 22th 2019 :
Discovery Day of our Research Center.
Last results and methodologies in Food and Restauration Research (in french)
PROGRAM

Research and Innovation Committee

Next meeting "International Committee" : October 3rd   2019
Next meeting "French Committee" : October 10th  2019

The Committee's mission is :
- Sharing of scientific knowledge on consumer experience
- Development and use of in situ methods
- Innovation workshops with culinary and hospitality experts
We have 22 members in this Committee : Mars Food (NL), Danone Nutritia (NL), Heineken (NL), Firmenich (SZ)…

For more information : Page Research & Innovation Committee

Summer School
The Summer School is open to all PhD and postdoctoral students in food research who are confronted with ethical questions, confidentiality issues and/or sensitive data in the context of their work.
The workshop aims to provide young researchers with the opportunity:
  • To present their ongoing research to a multidisciplinary audience of junior and expert researchers.
  • To train for scientific article writing and reviewing, with an opportunity to publish their papers as proceedings in the journal Menu: Journal of Food and Hospitality Research.
  • To exchange about the different issues related to sensitive data and ethics which may arise in food research, and to exchange about the possible approaches to address these questions.
  • To benefit from the experience of senior researchers about the methodological and ethical stakes in food research, from a multidisciplinary perspective, through plenary sessions.
Last Summer School 

20 & 21 May 2019 (In French) : Stress management, Self knowledge, and work in professional context
>PROGRAM

The BFDG Meeting
This conference is an annual multi-disciplinary gathering of scientists and welcomes original contributions of research investigating some aspects of eating and drinking related to psychology, physiology, medicine, nutrition, food science, dietetics and related disciplines.

Last BFDG Meeting
"Scientific conference on eating & drinking"
April 11, 12 & 13, 2018
PROGRAM


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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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