International  Research Symposiums
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

- December 9th, 2021, 2.00pm - 2.30pm – Reisya Riantiningtyas, PhD student at University Lyon 1, and University of Copenhagen and Institut Paul Bocuse Research Center: "Oral-somatosensory perception in cancer patients: Variability and influence on eating experience”.
2.30pm - 3.00pm - Prof. Dr. Wim Tissing, pediatric oncologist and professor/principal investigator in supportive care at the Princess Maxima Center Utrecht and University Medical Center Groningen, the Netherlands: "The importance of nutrition in pediatric oncology".
3.00pm - 3.30pm - Mirjam van den Brink, PhD student at Maastricht University and Princess Maxima Center for pediatric oncology, the Netherlands.
3.30pm - 4.00pm - Questions & Exchanges

Last Research Seminars

- November 10th, 2021, 3.00pm - 3.30pm – Damien Foinant, PhD student Cognitive Science in Bourgogne Franche-Comté University - LEAD (Laboratory of Learning and Development Study) and Institut Paul Bocuse Research Center: "Neophobia and categorization: the mediating role of cognitive flexibility".
3.30pm - 4.30pm, Andréa Borghini, Associate Professor in Department of Philosophy at the University of Milan and Director of Culinary Mind, an International center and network for the philosophy of food: "Beyond third spaces: outline of a framework for rethinking dining out".
4.30pm - 5.00pm - Questions & Exchanges

- September 16th, 2021, 2.00pm - 2.30pm – Fairley Le Moal, PhD student Social Science in Lyon 2 University (France) / Flinders University (Australia) and Institut Paul Bocuse Research Center: “New insights into ordinary family meal performances :
observing everyday negotiations of middle class commensal norms.”
2.30pm - 3.30pm, Nicklas Neuman, Associate professor (docent) in food studies, nutrition and dietetics and associate senior lecturer at the Department for Food Studies, Nutrition and Dietetics, at the Uppsala University in Sweden: “Are studies biased in favor of the shared meal? Methodological and theoretical reflections”
3.30pm - 4.00pm - Questions & Exchanges

- June 24th, 2021, 2.00pm - 2.30pm – Maxime Michaud, Research Group Leader in Social Sciences at the Institut Paul Bocuse Research Center & Margot Dyen, Doctor in Management Sciences, "Restauration, lien social et investissement associatif : exemples de deux structures lyonnaises"
2.30pm - 3.30pm, Béatrice Maurines, anthropologist HDR - MC Lyon 2 UFR ASSP - Max Weber Centre, Head of the SADL master's degree and Head of the Governance, Actors, Public Policies axis of the TrAlim 'transitions alimentaires" chair., "Processus de démocratisation alimentaire territoriale : enjeux pour la participation et l'écologisation des pratiques"
3.30pm - 4.00pm - Questions & Exchanges

- May 18th, 2021, 2.00pm - 2.30pm – Emilie Accard, Student in International Culinary arts Management Bachelor program at the Institut Paul Bocuse, "Introducing African Ingredients and African Cuisine to European Households"
2.30pm - 3.30pm, Anne Saint-Eve, Assistant professor in Sensory Analysis at AgroParisTech (Institute of Life Sciences and Industries and the Environment). She is co-leader of the IHAC research team (Human Food Interaction for Design) of the UMR SayFood (INRAE, AgroParisTech, Université Paris Saclay), "Sensory analysis: innovation lever in formulation to move towards a sustainable food transition"
3.30pm - 4.00pm - Questions & Echanges

- April 29th, 2021, 3.00pm - 3.30pm – Damien Foinant, PhD student in Cognitive Science at the Institut Paul Bocuse Research Center and Université Bourgogne Franche-Comté - LEAD (Laboratoire d'Etude de l'Apprentissage et du Développement), "Fatal errors in the food domain: children’s categorization performance and strategy depend on both food processing and neophobic dispositions.“
3.30pm - 4.30pm, Carol Coricelli, Postdoctoral researcher at Western University - Brain and Mind Institute - Culham Lab - Canada, "Cook it if you can. Disentangling the brain representations of unprocessed and processed foods."
4.30pm- 5.00pm - Questions & Exchanges

- February 18th, 2021, 2.00pm - 2.30pm – Agnès Giboreau, Research Director at the Institut Paul Bocuse "Improving the meal experience in healthcare institutions thanks to the principles of gastronomy"
2.30pm - 3.30pm, Miriam Clegg, Lecturer in Nutritional Sciences at the University of Reading, "How appetite research is used: Striking the balance between too much and too little"
3.30pm- 4.00pm - Questions & Exchanges

January 21st, 2021, 2.00pm-2.30pm - Margot Dyen, Post-Doctoral at the Institut Paul Bocuse Research Center - Doctor in Marketing-Management, "Étude des différentes formes de liens sociaux établis via des cantines solidaires".
2.30pm -3.30pm - Nikos Kalampalikis, Profesor au GRePS, Université Lyon II, "Mondes de vie et représentations sociales : enjeux théoriques et méthodologiques, applications."
3.30pm- 4.00pm - Questions & Exchanges

- December 9th, 2020, 2.00pm - 2.30pm - Arnaud Lamy, Doctorant Institut Paul Bocuse / INRAE MOISA "Le marché de la viande chevaline en France : perspectives de consommateurs et de chefs cuisiniers."
2.30pm - 3.30pm - Antoine Doré & Hugo Fernandez-Inigo - INRAE "Les transformations des relations entre production agricole et alimentation : controverses et pratiques de rééquilibrage entre produit animaux et végétaux en restauration collective."
3.30pm- 4.00pm - Questions et échanges

November 5th, 2020, 2.00 pm - 2.30 pm - Erika Guyot, PhD student at the Institut Paul Bocuse Research Center and Center for Research in Human Nutrition Rhône-Alpes, "Are changes in food preferences towards healthier options and sensory alterations the key to success for bariatric surgery?”
2.30- 4.00 pm- Peter Rogers, Professor of Biological Psychology - University of Bristol, "The concept of food reward and its usefulness in understanding eating behaviour"
Key words: food reward, food intake, wanting, liking

October 29th, 2020, 2.00 pm- 2.30 pm - Clara Lakritz, young ingeneer and PhD candidate in Cognitive Science at the Institut Paul Bocuse Reasearch Center/Lyon 1 University, "Investigating the underlying mechanism of food representations in anorexic patients with implicit associations between food categories and bodily representations"
2.30 pm- 4.00 pm- Beate M. Herbert, Psychologist - Professor in University of Tübingen (Germany), "The body in the Mind – The relevance of interoception for health and disease"

July 8th, 2020, 2.00 pm - 2.30 pm - Kenza Drareni, Post-Doc in en Neurosciences, Nutrition & Food Behaviour at Institut Paul Bocuse Research Centre, "Effect of flavor enhancement on the appreciation of food in breast cancer patients undergoing chemotherapy"
2.30 pm - 4.00 pm - Jean-Xavier Guinard, Professor & Sensory Scientist - University of California, Davis, "Sensory and culinary strategies for dietary change – The Flips™"

- June 10th, 2020, 2.00 pm – 2.30 pm - Abigail Pickard, PhD in Cognitives Sciences at Institut Paul Bocuse Research Centre, "Addressing barriers to dietary variety by boosting conceptual knowledge about food in preschoolers"
2.30 pm - 4.00 pm - Dr Esther Papies, Senior Lecturer (Psychology) at University of Glasgow, "Grounding desire: the role of consumption and reward simulations in eating and drinking behaviour"

- May 12th, 2020, 2.00 pm – 2.30 pm - Rafaël Villota, PhD en Social Science at Institut Paul Bocuse Research Center, "The role of a foreign public body for a geographical indication of coffee: case study of the Galapagos Islands" (in French)
2.30 pm – 4.00 pm – Claire Cerdan, researcher at CIRAD, "The flavor of the origin in the countries of the South: conditions for the emergence of geographical indications in Brazil" (in French)

- April 17th, 2020, 2.00 pm - 2.30 pm - Camille Massey, PhD in Economics at Institut Paul Bocuse Research Center, "The influence of time constraints on willingness to pay for meal delivery for lunch during the workday: results from an online experiment"
2.30 pm - 4.00 pm - France Caillavet, economist, Senior Researcher INRAE · Alimentation et Sciences Sociales (ALISS), "Lunchtime Break during Working Days in France : Time and choice of catering options"

See our previous Research Seminars between 2018 and 2020

International Research Symposiums 
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

June 1st, 2022 –
Symposium on altered taste in collaboration with John Coveney - Flinders University (Australia) &  Duika Burges Watson - Newcastle University (United Kingdom)

Last Symposium

13 / 14 / 15 november 2019 : Food & Hospitality Multisensory Perspectives 
Day 1-2 – Interdisciplinary Perspectives of Hospitality Research
Day 3 – Food Perception Mechanisms, Innovation & Health
>More information

15 October 2018 -  Berlin - GRUNEWALD Symposium & workshop

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

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

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

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)

Research and Innovation Committee

Next meeting "International Committee" : March 24th 2020
Next meeting "French Committee" : March 19th 2020

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 27 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

International Conference on Culinary Arts and Sciences (ICCAS) 2022
"Sustainable meal systems worldwide: Challenges for Culinary Arts and Sciences"
June 2 & 3, 2022

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

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


Raphaëlle Mouillefarine
Partnerships Development
Send an email
+33 (0)4 26 20 97 63

Follow us