Research & Innovation Committee (RIC)

A multi-disciplinary research is developed through projects, and also through activities of knowledge transfer: scientific publications, research seminars, international symposiums.
This is also the aim of the Research & Innovation Committee to bring together scientific disciplines with expert know-how in culinary arts, service and hospitality. These exchanges are the core of our industrial members' interests :

 




Europe

 



Europe

Netherlands






Flunch logo



Switzerland




Heineken logo

Netherlands







Global
 

Mcain logo

 



Seb Group
Philibert logo
 
JDE (Jacobs Douwe Egberts)  Logo
Netherlands


 


The Committee's objectives : 

  • Sharing scientific knowledge on consumer experience
  • Development and use of in situ methods
  • Innovation Workshops with culinary and scientific experts

2 meetings with all the members per year

For any additional information, don't hesitate to contact benedicte.simon@institutpaulbocuse.com 

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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