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

- December 13th, 2019, 2:00pm-2:30pm - Damien Foinant, PhD Student in Cognitive Sciences at Laboratory of Learning and Development Study. Affiliations : CNRS & Institut Paul Bocuse Research Center. "Processing cues and perceived risk in food categorization"
2:30pm-4:00pm - Marilena Aiello, Researcher in Cognitive Neuroscience at Scuola Internazionale Superiore di Studi Avanzati (SISSA), Italy.
"Semantic Memory and Eating : insight from a neuropsychological perspective"
>PROGRAM

Last Research Seminars

- October 31th, 2019, 2:00pm - 2:20pm, Marie Sigrist, PhD in Social Science at Institut Paul Bocuse Research Center, "Brazilian immigrants and cooking: the informal dynamics of culinary work"
2:20pm - 4:00pm, Esther Katz - Institute of Research for Development (IRD) – Anthropology, "Food heritage in Latin America"
>PROGRAM (in french)

- September 19th, 2019, 2:00pm - 2:20pm, Agnès Giboreau, Director of the Institut Paul Bocuse Research Center,  "Studies in context: pros and cons of Living Labs and real-life approaches".
2:20pm - 4:00pm, Eric Giraud-Heraud & Gilles De Revel -  Institute of Sciences, Grapevine and Wine, "Valorisation of wine: heterogeneity of tastes and influence of consumption context".
>PROGRAM (in french)
- 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


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.


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

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