Produce, transmit, valorize original knowledge and expertise and contribute to the improvement of the well-being of the populations, whatever the age and the context of meal or reception, in France and abroad.
Goals
Train future professionals, competent and open to the world of tomorrow, for industry, academy, public institutions.
Leading scientific projects in response to current and future societal challenges, thanks to our unique resources.Innovate, create new methods, new products, new services.
Activities
Food & Food Service - Science & Innovation
Education
Training based on multidisciplinary research that serves the hospitality, catering and culinary arts trades
The theses are driven by three objectives: education, science and real world application.
PhD students are enrolled in a local, national or international university doctoral school (depending on the project) and they work on a thesis within a specific scientific discipline. The issue examined in each thesis originated from an operational or societal question and the work aims to advance scientific knowledge, as well as to propose practical applications. The doctoral students are supervised by one of the Institute’s researchers and an academic director and they benefit from the expertise of an ad hoc steering committee consisting of researchers and professionals.
Thanks to a solid 3-year program featuring various training activities, the doctoral students are trained to perform research, manage projects and communicate scientific findings. While maintaining a fully multidisciplinary vision, they are able to acquire mastery of various different concepts and techniques. They perform experiments at the Institut Paul Bocuse or conduct studies at partner establishments (hotels, school cafeterias, hospitals, nursing homes).
Adoracion Guzmán García, The influence of cognitive and social information on students' eating behaviors, Laboratoire Cognitions humaine et artificielle (CHArt, RNSR 200515259U) - Ecole Doctorale 472, Paris Sciences et Lettres - École Pratique des Hautes Études / Jérémie Lafraire, Institut Lyfe Research & Innovation Center
Morgane Dantec -The perceptual and cognitive markers of flavoured products naturalness: a cross - cultural perspective, M. Bensafi, CRNL, Univ. Lyon 1 / J. Lafraire, IPBR, - Mane
Fairley Le Moal, Eating together in the family setting: studying the impact of the shared meal on family relationships, I. Mallon, Univ. Lumière Lyon 2 / M. Michaud, IPBR, Mars Food