Press Release

Year 2019 

  • 1000 athletes present in Villeurbanne, 9000 euros raised to support Canut - the Research Project that give again eating pleasure to cancer patients.
Published on September 22nd, 2019
See the press release (in French)

   

  • Cancer and nutrition : launching of Canut Project
Published on September 2019
See the press release (in French)

  • "Why are we afraid of new food?" report realised by BBC - Andrea Savorani Neri
Published on July 15th, 2019

How does the brain influence the way we taste things? Why some new food become a landmark recipe while others are forgotten? A new collaboration between neuroscientists and chefs reveals how the brain influence the way we taste food.
See the 4 minutes report


  • CLARA is pleased to announce the launch of the CANUT project « Cancer, Nutrition & Taste » coordinated by the Institut Paul Bocuse Research Center
Published on May 13th, 2019

The CANUT project aim is to better understand the changes in perception and eating behavior induced by cancer chemotherapy, with the aim of improving the quality of life related to meals.
See the press release
  • Nutrition and Health : The Apicil Group and the Institut Paul Bocuse Research Center publish a booklet on "Vegetables and children"
Published on April 2nd, 2019

The APICIL Group and the Institut Paul Bocuse Research Center are offering a new booklet, which completes the collection on food and well-being launched last spring. A simple and practical tool for health professionals and parents, this booklet aim is to understand children's eating habits to better support them in their nutrition education.
See the press release

            
  • New Partnership between the Institut Paul Bocuse Research Center and the Loricorps Quebec Laboratory - Eating Disorders
Published on March 15th, 2019

THE INSTITUT PAUL BOCUSE RESEARCH CENTER has made another important step in its development by signing a five-year partnership agreement with the Loricorps research group at the Université du Québec à Trois-Rivières (UQTR).
See the press release

          


  • Year 2018

  • The Institut Paul Bocuse Research Center is celebrating its 10-year anniversary and is positioning itself as the leader in scientific research on out-of-home eating and hospitality.
Published on November 12th, 2018

Since 2008, the Institut Paul Bocuse Research Center contributes through its scientific work oriented to the improvement of the well-being of individuals through their diet whatever their age and the context of meals. It has established itself, in France and internationally, as the leader in research on out-of-home food and hospitality.
See the press release


  • The Institut Paul Bocuse Research Center, scientific expertise for a better understanding of eating pleasur and the consumers well-being
    Published on July 6th, 2018

From July 16 to 19, "L'Expérience", the experimental restaurant of the Institut Paul Bocuse Research Center in Ecully, has hosted a study on the effects of context on consumer choice and food appreciation. So many challenges for the catering industry and the food industry to adapt to the expectations of tomorrow's consumers.
See the press release


  • The Institut Paul Bocuse Research Center,  scientific expertise for a better understanding of the eating pleasure and the consumers well-being
Published on May 2nd, 2018

From May 14 to 18, "L'Expérience", the experimental restaurant of the Institut Paul Bocuse Research Center in Ecully, was scientifically interested in beer and food pairing. The opportunity to discover our research center that tests, decrypts and adapts the food trends of tomorrow.
See the press release



  • The APICIL Group and the Paul Bocuse Institute publish a first book dedicated to the nutrition of people with Alzheimer's and related diseases
Published on April 9th, 2018

The APICIL Group and the Paul Bocuse Institute launch a collection of booklets on food and well-being and present a first booklet on the nutrition and well-being of people with cognitive disorders. Simple and practical tool dedicated to health professionals and the general public, the aim of this is to improve the pleasure and consumption of food for people with cognitive impairment.
See the press release


         


 


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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

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