12th ICCAS 2022

International Conference on Culinary Arts and Sciences 2022

Sustainable meal systems worldwide:
Challenges for Culinary Arts and Sciences

Institut Paul Bocuse, Lyon, France

Proceedings and Special issue



The International Conference on Culinary Arts and Sciences (ICCAS) was founded in 1993 by the Worshipful Company of Cooks of London as a forum for culinary artists and scientists from academia and industry to present their work and share ideas. ICCAS is the only international conference that brings together the two sides of the international food industry, food science and food service.

Eleven ICCAS conferences have been held around the world in countries which include England, Egypt, Norway, Portugal and the USA.

The 12th conference will be the first time that ICCAS will be held in France, in Lyon, also known as the capital of the French gastronomy.

The Institut Paul Bocuse, a leading higher education school in Culinary Arts, Food service and Hospitality, will host the conference.

The venue will uniquely bring together food scholars from all over the world with local, national and international culinarians, food scientists, food enthusiasts, members of the food trade.

Theme of the 12th ICCAS conference

The way we eat and the food we produce, process and distribute are intrinsically linked to the health and well-being of individuals as well as to the protection of the planet. The 12th ICCAS conference focuses on the active role of the culinary arts and food sciences in the creation and dissemination of healthy and tasty foods that meet the economic, societal and environmental challenges of sustainable meal systems for all citizens.

Sustainability is understood as the capacity to be beneficial in a long term regarding the environmental, health, social and cultural dimensions. Meal systems are understood as all the factors surrounding the production, the distribution and the consumption of meals, namely the food items to be used (source, quality, plant vs. animal etc.), the preparation of meals, their context (places, occasions, at home, in restaurants, …) their distribution (service, delivery – especially developed in the COVID-19 pandemic context, …) and the social relations around the meal (commensality). It operates within- and is influenced by- social, cultural, political, economic and environmental contexts.

In addition to developing the central thrust of the conference, themes will focus on:

  • Food Culture: Role of culture in the way we are eating and its evolutions. Topics include: gastronomic heritage, acculturation, ethnic restaurants, terroir and geographical indications, food tourism, transmission, culture and identity.
  • Foodservice and Hospitality: The provision of sustainable foods and services in commercial and institutional settings. Topics include: Culinary production and innovation, menus, food variety, food provenance, public meals in education, health and workplace.
  • Food Systems and Politics: The distribution systems that encompass agricultural commodities as they travel and transform from farm to table. Topics include: Agricultural, urban and food distribution systems, social justice, just transition, food geography, food economics, governance issues.
  • The resilience of the food and food service sector in a crisis context: the impacts of covid19 on the food and hospitality sector. Topics include: adaptation to sanitary measures, managing social distance, alternatives to on-site consumption and food delivery, economic and managerial impacts of confinement and deconfinement.
  • Food Marketing, Food Habits and Consumer Behavior: Understanding market influences. Topics include: The marketing of food products and foodservice, nudging, eating and drinking habits and behaviors.
  • Food Science and Safety: Making food safe and plentiful. Topics include: food science, food technology, food fortification, food safety, sensory evaluation and analysis, and biotechnology.
  • Nutrition and Wellbeing: The place of food in overall health, disease prevention, healing and wellbeing: Topics include: Nutrition, food consumption, food choice, portion size, demographic determinants, food security and wellbeing.

Keynote speakers


Corinna Hawkes


Professor Food Policy

City, University of London


Davy Tissot

MOF 2004 
Bocuse d’Or 2021


Krishnendu Ray

Food Studies Departement Chair

Steinhardt New York University


Overview of the program

  • Wednesday 1st June 2022:

Satellite conference ALTERED TASTE Symposium
+ Visit of Institut Paul Bocuse & ICCAS Welcome cocktail (late afternoon)

  • Thursday 2nd June 2022:

Conference and poster exhibition
ICCAS dinner

  • Friday 3rd June 2022:

Conference and poster exhibition.

  • Saturday 4th June 2022:

Social program (Gastronomy products / Historical Lyon / Wineries)



Proceedings and Special issue

Conference proceedings will include papers and poster abstracts. They will be produced and published in Menu, the open access magazine of the Institut Paul Bocuse Research Center (ISSN: 2275-5748). They will be available at the start of the conference.

A special issue will be published in the International Journal of Gastronomy and Food Science. Keynote speakers and oral presenters will be invited to submit full papers of their works directly to the journal, following its standard review process. The submission must be made directly in the submission system of the journal and are due to April 1st 2022. An email with the instruction has been sent on March 8th; please contact symposium@institutpaulbocuse.com if you didn't receive it or if you have further questions.




The conference will be jointly organized within the TrAlim chair partnership linking the Insitut Paul Bocuse and the Université Lumière Lyon 2. 

It will take place in the building of the University Lyon 2 in the center of Lyon (France), along the Rhône river.

2022 chair committee

  • Pr. Armando Perez Cueto, University of Copenhague
  • Dr. Agnès Giboreau, Institut Paul Bocuse
  • Dr. Maxime Michaud, Institut Paul Bocuse
  • Pr. Claire Delfosse, Université Lumière Lyon 2
  • Pr. Heather Hartwell, University of Bournemouth







Joint Conference

Participants are welcome to join the Altered Taste Symposium, held on June 1st, 2022.


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