A multi-disciplinary research is developed through projects, and also through activities of knowledge transfer:
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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
1 meeting with all the members per year
For any additional information, don't hesitate to contact
rmouillefarine@institutlyfe.com