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
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

2 meetings with all the members per year

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