Events
Research Seminars - 2 Hours Conference
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
- 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
>PROGRAM
Last Research Seminars
- 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
>PROGRAM
- 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
> PROGRAM
- 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"
> PROGRAM
- 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™"
> PROGRAM
- 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"
> PROGRAM
- 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)
> PROGRAM
- 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"
> PROGRAM
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, 28th to July, 1st 2021 – Web Symposium on altered taste in collaboration with John Coveney - Flinders University (Australia) & Duika Burges Watson - Newcastle University (United Kingdom)
> PROGRAM
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
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
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:
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
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
- 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
>PROGRAM
Last Research Seminars
- 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
>PROGRAM
- 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
> PROGRAM
- 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"
> PROGRAM
- 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™"
> PROGRAM
- 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"
> PROGRAM
- 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)
> PROGRAM
- 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"
> PROGRAM
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, 28th to July, 1st 2021 – Web Symposium on altered taste in collaboration with John Coveney - Flinders University (Australia) & Duika Burges Watson - Newcastle University (United Kingdom)
> PROGRAM
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"
> PROGRAM
> 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
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.
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
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
Tel: +33 (0)4 72 18 02 20
20, place Bellecour - Lyon - France
Tel: +33 (0)4 78 37 23 02
