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
Switzerland
Netherlands
Global
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