Research & Innovation Committee (RIC)

A multi-disciplinary research is developed through the projects, and also through activities of knowledge transfer: scientific publications, research seminars, international symposiums.
This is also the goal of the Research & Innovation Committee to bring together scientific disciplines with the techniques of experts in the culinary arts, service and hospitality. These exchanges interest our industrial members:

 
                      

 


Europe 

Europe

Netherlands
Flunch logo

Swiss
Heineken logo
Netherlands


Netherlands
 

Mcain logo

 
Seb Group Philibert logo
 

 

 


The objectives of the Committee are:

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

2 meetings with all the members per year

For information, contact benedicte.simon@institutpaulbocuse.com 

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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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