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
Swiss
Netherlands		Netherlands
	Japan

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