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.

Discover our activities in our video : 


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.

Research in Social Sciences
Research in Economics and Management Science
Research in Cognitive Science
Research in Nutrition and Eating Behaviour

1. Research in Social Sciences

The Social Sciences research axis focuses on the social and cultural dynamics of contemporary food practices. Through predominantly qualitative and comparative approaches, the work carried out aims to better understand the extent to which current trends (acceleration of international exchanges, new technologies, environmental concerns, etc.) impact practices and change food patterns and cultures.

 At the same time, a focus is placed on the place of food in France and its evolutions: specific food (“-free” food), use of commensality as a lever for social action, evolution of cooking practices and their representations, cultural and heritage weight of food and cooking.

Group leader: Maxime Michaud
Members:  Marie Sigrist , Rafaël Villota, Fairley Le Moal, Margot Dyen

2. Research in Economics and Management Science

From the ecological transition to new places and consumption patterns, via digitalisation, the restaurant industry is facing profound societal, environmental, technological and economic changes that are challenging the sector’s organizations, businesses and practices.

This line of research focuses on emerging food-related trends in order to shed light on and anticipate the changes taking place in the restaurant industry. Our work focuses on individual and collective actions within organizations in the sector as well as the organisations themselves in their relations with their environments and their various stakeholders. At the heart of our investigations, the conduct of experiments in various living labs and partner sites enables us to study the behaviour of professionals and consumers in realistic and controlled organisational contexts and consumption environments.

Group leader: Maxime Sebbane
Member: Arnaud Lamy

3. Research in Cognitive Science 

Cognitive approch

The Cognitive Science axis in the Institut Paul Bocuse focuses on the different cognitive mechanisms involved in the relationship between man and food. In particular, we are interested by properties of different mental representations of food: perceptual representations, episodic memories, concepts and categories, and so on.


Knowledge and familiarity in the food domain
This research program aims at i) identifying the cognitive mechanism underpinning recognition and familiarity in the food domain, and ii) determining the nature and the extent of the influence of knowledge and familiarity on food experience and behavior throughout the lifespan. Such a thorough understanding of the cognitive systems underpinning the food domain will supplement the full range of evidence-based practices for encouraging healthy eating habits in children.

Multisensory perception of flavor
This research program aims at refining our understanding of the perceptive determinants of the meal experience. Thus, F&B designers will be able to exploit this knowledge to: customize the food and beverage offer, improve the customer perceptual experience, and tackle the challenges of innovation and creativity within a context of worldwide competition.

Group leader: Jérémie Lafraire
Members: Abigail Pickard, Damien Foinant, Morgane Dantec, Clara Lakritz

4. Research in Nutrition and Eating Behaviour 

The goal of my research is to better understand the factors that influence food preferences, appetite and energy intake within and across cultures and at different stages in the life-course (children, adults and elderly). Exploring the factors that influence appetite/energy intake within and across meals and the development of eating behaviours is essential to design interventions aimed at improving dietary patterns and subsequently overall health and well-being.

Group leader: Anestis Dougkas
Members: Kenza Drareni, Erika GuyotMaria NogueiraReisya Rizki Riantiningtyas

The studies are designed by integrating the real situations complexity and by combining, if necessary, different methodological approaches, such as observation, choices and perception evaluation, quantities consumed, or social interactions analysis.

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.

Institut Paul Bocuse

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

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


Raphaëlle Mouillefarine
Partnerships Development
Send an email
+33 (0)4 26 20 97 63

Follow us