Events
Research Seminars
International Research Symposiums
Research & Innovation Committee
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 Lyfe to promote the sharing of knowledge.
Research Seminars
17/10/2024 (Programme et inscription)
Maxence Blanchet, PhD. Student at the Institut Lyfe Research Center and Umeå University.
"Consumption of plant-based fermented foods in Europe. A socio-anthropological approach of fermentation"
Joshua Evans, associate professor at the Danish Technical University’s Center for Biosustainability
"Flavour, Sustainability, and Transdisciplinarity”
18/09/2024
Anne Louveau, PhD. Student at the Institut Lyfe Research Center and ESA Angers
"Sustainable diets : cultivating change in our plates"
International Research Symposiums
Research & Innovation Committee
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 Lyfe to promote the sharing of knowledge.
Research Seminars
17/10/2024 (Programme et inscription)
Maxence Blanchet, PhD. Student at the Institut Lyfe Research Center and Umeå University.
"Consumption of plant-based fermented foods in Europe. A socio-anthropological approach of fermentation"
Joshua Evans, associate professor at the Danish Technical University’s Center for Biosustainability
"Flavour, Sustainability, and Transdisciplinarity”
18/09/2024
Anne Louveau, PhD. Student at the Institut Lyfe Research Center and ESA Angers
"Sustainable diets : cultivating change in our plates"
Isabelle Maitre, senior researcher-lecturer in ESA Angers
"The importance of eating pleasure as we age”
16/05/2024
Calixte Englelberg, a PhD student in social sciences at the Institut Lyfe Research and Innovation Center : The social conditions of macro-algae consumption in France.
Jonas House, a postdoctoral researcher at the KTH Royal Institut of Technology (Sweden): What is 'consumer acceptance' of novel alternative protein sources ?
18/04/2024
Zuzanna Dedyk : Coffee sensory analysis workshop.
Ilja Croijmans : Language, cognition and persuasion for wine, coffee and perfume.
Seminar organised by Anne-Lise Saive
- September 7th, 2023 School of Health Sciences, Department of Nutrition Sciences, Ariel University, Israel
. 2.00pm – 2.30pm : Prof. Mona Boaz, Associate Dean for International Projects in . Epidemiology Uncovered: Exposing the Secrets of Research Methods ?
.2.30pm – 3.00pm : Dr. Abigail Navarro, Epidemiologist. Decoding Diets: The Power of Digital Imaging.
.3.00pm – 3.30pm : Dr. Vered Kaufman-Shriqui, Social epidemiologist. Enhancing Nutritional Transition: Advancements in Dietary Assessment Methods for Special Populations"
- April 26th, 2023, 2:00pm - 2:30pm - Reisya Rizki Riantiningtyas, PhD student in Institut Lyfe Research Center, in conjunction with University Claude Bernard Lyon 1 and Universit of Copenhagen : " Somatosensation and oral comfort in cancer patients : neglected aspects of tailored-food solutions ?"
2:30pm - 3:30pm - Prof. Béatrice Fervers heads the Prevention Cancer Envrionment Department of the Léon Bérard Comprehensive Cancer Center and the Debuty Director ofthe INSERM Unit 1296 'Radiatons : Defense, Health, Environment' : "Advancing the understanding of environmental causes of cancer"
- March 23rd, 2023, 2.00pm - 2.30pm – Carla Monin, Master 1 student in Neurosciences in Lyon 1 University: “Effect of Olfactory Expertise on Memory: A Comparative Study of Olfactory and Visual Modalities in ISIPCA students”
2.30pm - 3.30pm - Prof. Johannes Frasnelli, Associate Professor in the Université du Québec à Trois-Rivières and Holder of the research chair in chemosensory neuroanatomy: "No one is born a master: olfactory training improves olfactory function and changes the brain"
3.30pm - 4.00pm - Questions & Exchanges
- January 19th, 2023, 2.00pm - 2.30pm – Olga Mélique, PhD student in Information and Communication Science at the Research Centre of the Institut Lyfe and the University of Lyon 2, ELICO research laboratory: “Dynamics of Food Knowledge Circulation between Science and Society through Citizen Associations”
2.30pm - 3.30pm - Prof. Amy B. Trubek, Professor and Interim Chair in Nutrition and Food Sciences in the University of Vermont: "The Race Against Rot: Using serious games as a new methodology for food systems research"
3.30pm - 4.00pm - Questions & Exchanges
>PROGRAM
"The importance of eating pleasure as we age”
16/05/2024
Calixte Englelberg, a PhD student in social sciences at the Institut Lyfe Research and Innovation Center : The social conditions of macro-algae consumption in France.
Jonas House, a postdoctoral researcher at the KTH Royal Institut of Technology (Sweden): What is 'consumer acceptance' of novel alternative protein sources ?
18/04/2024
Zuzanna Dedyk : Coffee sensory analysis workshop.
Ilja Croijmans : Language, cognition and persuasion for wine, coffee and perfume.
Seminar organised by Anne-Lise Saive
- September 7th, 2023 School of Health Sciences, Department of Nutrition Sciences, Ariel University, Israel
. 2.00pm – 2.30pm : Prof. Mona Boaz, Associate Dean for International Projects in . Epidemiology Uncovered: Exposing the Secrets of Research Methods ?
.2.30pm – 3.00pm : Dr. Abigail Navarro, Epidemiologist. Decoding Diets: The Power of Digital Imaging.
.3.00pm – 3.30pm : Dr. Vered Kaufman-Shriqui, Social epidemiologist. Enhancing Nutritional Transition: Advancements in Dietary Assessment Methods for Special Populations"
- April 26th, 2023, 2:00pm - 2:30pm - Reisya Rizki Riantiningtyas, PhD student in Institut Lyfe Research Center, in conjunction with University Claude Bernard Lyon 1 and Universit of Copenhagen : " Somatosensation and oral comfort in cancer patients : neglected aspects of tailored-food solutions ?"
2:30pm - 3:30pm - Prof. Béatrice Fervers heads the Prevention Cancer Envrionment Department of the Léon Bérard Comprehensive Cancer Center and the Debuty Director ofthe INSERM Unit 1296 'Radiatons : Defense, Health, Environment' : "Advancing the understanding of environmental causes of cancer"
- March 23rd, 2023, 2.00pm - 2.30pm – Carla Monin, Master 1 student in Neurosciences in Lyon 1 University: “Effect of Olfactory Expertise on Memory: A Comparative Study of Olfactory and Visual Modalities in ISIPCA students”
2.30pm - 3.30pm - Prof. Johannes Frasnelli, Associate Professor in the Université du Québec à Trois-Rivières and Holder of the research chair in chemosensory neuroanatomy: "No one is born a master: olfactory training improves olfactory function and changes the brain"
3.30pm - 4.00pm - Questions & Exchanges
- January 19th, 2023, 2.00pm - 2.30pm – Olga Mélique, PhD student in Information and Communication Science at the Research Centre of the Institut Lyfe and the University of Lyon 2, ELICO research laboratory: “Dynamics of Food Knowledge Circulation between Science and Society through Citizen Associations”
2.30pm - 3.30pm - Prof. Amy B. Trubek, Professor and Interim Chair in Nutrition and Food Sciences in the University of Vermont: "The Race Against Rot: Using serious games as a new methodology for food systems research"
3.30pm - 4.00pm - Questions & Exchanges
>PROGRAM
See our previous seminars:
2021-2022 Archives
2018-2020 Archives
2018-2020 Archives
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.November 12th 2024
Altered Taste International Symposium
Altered Taste International Symposium
"Meals in Oncology. Perception, nutrition, food enjoyment."
Registration link
- 14 & 15 septembre 2023 : 3eme édition du Symposium International sur le goût altéré
> PROGRAMME
- 2 & 3 juin 2022 : "Sustainable meal systems worldwide: Challenges for Culinary Arts and Sciences"
>PROGRAMME
September 14 & 15, 2023 - 3rd International Symposium on Altered Taste
> PROGRAM
June 2 & 3, 2022 - "Sustainable meal systems worldwide: Challenges for Culinary Arts and Sciences"
>PROGRAM
June 1st, 2022 – Symposium on altered taste in collaboration with John Coveney - Flinders University (Australia) & Duika Burges Watson - Newcastle University (United Kingdom)
> PROGRAM
June 28th to July 1st, 2021 – Web symposium on Altered TasteDay 1-2 – Interdisciplinary Perspectives of Hospitality Research
Day 3 – Food Perception Mechanisms, Innovation & Health
>More information
See our previous International Research Symposiums 2018 & 2017
Next Research and Innovation Committee meeting : juin 2024
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.
For more information : Page Research & Innovation Committee
Registration link
- 14 & 15 septembre 2023 : 3eme édition du Symposium International sur le goût altéré
> PROGRAMME
- 2 & 3 juin 2022 : "Sustainable meal systems worldwide: Challenges for Culinary Arts and Sciences"
>PROGRAMME
September 14 & 15, 2023 - 3rd International Symposium on Altered Taste
> PROGRAM
June 2 & 3, 2022 - "Sustainable meal systems worldwide: Challenges for Culinary Arts and Sciences"
>PROGRAM
June 1st, 2022 – Symposium on altered taste in collaboration with John Coveney - Flinders University (Australia) & Duika Burges Watson - Newcastle University (United Kingdom)
> PROGRAM
June 28th to July 1st, 2021 – Web symposium on Altered Taste
Day 3 – Food Perception Mechanisms, Innovation & Health
>More information
See our previous International Research Symposiums 2018 & 2017
Research and Innovation Committee
Next Research and Innovation Committee meeting : juin 2024
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.
For more information : Page Research & Innovation Committee
Research & Innovation Center - Institut Lyfe
Château du Vivier - Ecully - France
Tel: +33 (0)4 72 18 02 20
Tel: +33 (0)4 72 18 02 20
