Research

At the heart of each project, a question of public or private interest

For each project, the Research Center’s team treats players’ operational issues like scientific problems that need to be solved within a specifically chosen academic discipline.

Research
On a scientific level, research therefore helps to promote conceptual knowledge by identifying the key factors of examined systems. This is done by applying a multidisciplinary vision to the undertaken efforts. These results are shared with
the international scientific community via peer-examined journal articles and through conferences. On an operational level, the work results in useable recommendations that are a genuine springboard for innovation.

In principle, work efforts are designed by taking into account the complexity of real life situations and by combining - if necessary - different methodological approaches, such as the observation, the measurement of choices, perceptions, quantities consumed, or even the monitoring and analysis of social interaction.

Collaborative research programs are supported by the Research Committee, whose membership includes private partners who benefit from the freshness of findings as well as easy access to the Institute’s resources. Chaired by Catherine Rouby (Lyon’s Neuroscience Research Center), it brings together both researchers and industrial players. The committee’s mission is dual: it aims to enhance knowledge on eating behavior using in situ studies, from preparation to consumption; it also seeks to foster discussion between professionals (food industry, hotels and restaurants, researchers) in order to generate innovative perspectives (business intelligence, new collaborations, new approaches).


Three main collaborative programs are currently underway:

CULINARY CREATIVITY
How should it be described (typology, criteria and expertise)?
Creativity is the ability to produce something that is both new and fits within a given context. For over a century, psychology has sought to understand the underlying mechanisms that affect various forms of creativity. Reliable psychological tests now enable us to assess individual creativity, to distinguish between different creative processes and to understand the relationships between creativity and an individual or population’s level of expertise. These tools are still not used much in the culinary world. However, now and more than ever, chefs - and developers - must meet a certain creative standard that is imperative in order to participate in modern economic growth. The objective of this collaborative program is to leverage these tools in order to stimulate innovation and to understand professionals and consumers’ perceptions of creativity within a product.

FOOD CHOICES OUTSIDE THE HOME
What relationships exist between supply and demand?
In dining environments, especially self-service ones, customers make choices that are based on their preferences, as well as the information they have and the arrangement of the choices they have, in other words, the environment in which available foods are presented. One of today’s biggest challenges is to promote choices that are balanced in terms of both pleasure and healthiness while combating food waste. To this end, experiments conducted at the Living Lab enable us to assess the leading factors that influence choices and the trade-offs that are made between sensory preferences, prices and concerns pertaining to health and the environment. Special emphasis is placed on a study of the effects of information and how the design of offers affects choices.

THE INTERNATIONAL OBSERVATORY OF CULINARY PRACTICES AND MEALS

How do people cook and eat in today’s world?
Although food is a major means of expression for each culture, it also - due to its evolution - illustrates the transformations that are taking place worldwide. Thanks to its innovative tools that are based on new technologies, the Observatory’s goal is to gather information and analyze (on a broad scale) food practices in terms of preparation and consumption, their specifics and their dynamics. With support provided by Claude Fischler, a sociologist and director of research at the CNRS (National Center for Scientific Research), the observatory is backed by the Worldwide Alliance’s international network as well as partnering research centers located in various countries.


A multi-disciplinary vision of research is developed through the projects, and also through activities of knowledge transfer led at the Research Center: scientific publications, research seminars, international symposiums.

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  • Symposium and Workshop Cooking as a ritual
    The Center for Food and Hospitality Research at Institut Paul Bocuse hosts Research Symposiums in which researchers and professionals from throughout the world come together to discuss ...

Institut Paul Bocuse

Château du Vivier - Ecully
Tel: +33 (0)4 72 18 02 20

20, place Bellecour - Lyon
Tel: +33 (0)4 78 37 23 02

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