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 :
The Committee's objectives :
2 meetings with all the members per year
For any additional information, don't hesitate to contact raphaelle.mouillefarine@institutpaulbocuse.com
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 :
 |  |  |
 |  |  |
 |  | |
 |  |  |
 |  | |
 |  |  |
 |  | |
 |  |  |
 | ||
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 raphaelle.mouillefarine@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
Tel: +33 (0)4 72 18 02 20
20, place Bellecour - Lyon - France
Tel: +33 (0)4 78 37 23 02
