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

- 8 juillet 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™"

- 5 novembre 2020, 2.00 pm - 4.00 pm - Peter Rogers, Professor of Biological Psychology - University of Bristol

Last Research Seminars

- 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"

- February 26th, 2020, 2.00pm-2.45pm - Marielle Salvador, Associate Professor in Marketing at Institut Paul Bocuse, "Consumption of local products in a toursitic context: for what experience(s)?"
2.45pm-4.00pm - Lucie Sirieix, Professor of Marketing and Consumer Behavior at Montpellier Supagro, "How can marketing deal with the consumer experience in food service?"
>PROGRAM (in French)

February 6th, 2020, 2.00pm – 2.30pm – Anestis Dougkas , Research Group Leader in Nutrition at Institut Paul Bocuse Research Center, "The role of dairy products in the development of obesity across the lifespan”
2.30pm  – 4.00 pm - Marie-Caroline Michalski, Research Director at INRA "Metabolic benefits of milk polar lipids: towards the valorization of buttermilk in human nutrition”

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"

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)

See our previous Research Seminars in 2019 and 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.

Next Symposium

2021 –
Symposium on altered taste in collaboration with John Coveney - Flinders University (Australia) &  Duika Burges Watson - Newcastle University (United Kingdom)
Registration will be opened in March 2020

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

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


Bénédicte Simon
Sales & Marketing Manager Research Center
Send an email
+33 (0)4 26 20 71 85

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