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 :

                                    
     
     
     
                         

3 programmes on the Research & Innovation Committee

BRONZE - Contributing to a dynamic international research and innovation network

SILVER - Sharing knowledge about food cultures around the world via a cross-cultural online survey

GOLD - Sharing knowledge about international cuisine: culinary creativity


1 meeting a year for all members.