Clara Rousseau
Food & Cancer Research Officer
Discipline(s)
Nutrition, Food Behaviors, Evaluation sensorielleActivities / CV
ACTIVITIESParticipating in and leading projects to improve the daily lives of people with cancer through food in their lives with the disease and treatments.
Conducting projects within the framework of the partnership between the Institut Paul Bocuse Research Centre, ELIOR and the Institut of Cancérologie de l'Ouest.
BACKGROUND
- 2021 - Today: Food & Cancer Research Officer, Institut Paul Bocuse Research Centre.
- 2020 - 2021: Master 2 Cancer, Oncology 3.0 omic approaches and personalised medicine - Claude Bernard Lyon 1 University, Lyon.
- 2017 - 2020: School of Engineering in Food and Health, PREVALS Prevention Food and Health Benefits course, thematic orientation Health Catering and Hospitality - Institut Polytechnique UniLaSalle, Beauvais.
- 2015 – 2017 : Study course preparing ‘Grandes Écoles’ in Biology, Chemistry, Physics and Earth Sciences (BCPST) - Lycée Externat des Enfants Nantais, Nantes.
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
Tel: +33 (0)4 72 18 02 20
20, place Bellecour - Lyon - France
Tel: +33 (0)4 78 37 23 02
