Maxence Blanchet

PhD Student


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Discipline(s)

Psychologie sociale

Activities / CV

MY THESIS
Practices and representations related to fermented plant-based food in Europe: from traditional uses to contemporary innovations.
Summary of the thesis

ATTACHMENTS

Umeå University, Sweden

BACKGROUND

  • Since 2023 : PhD student at the Institut Lyfe Research and Innovation Center, formerly Institut Paul Bocuse
  • October 2022 – April 2023 : fruit kefir brewert – Symbiose Kéfir
  • January - August 2022 : Lecturer – French Gastronomy, Nutrition and Public Health – CIEE Toulouse
  • 2020 – 2021 : Master 2 applied Sociale Sciences in food  – ISTHIA, Université Toulouse 2 Jean Jaurès
  • - 2017 – 2020 : Master 2 Ingénierie des Products and Processes – Nutrition and Science degree – AgroParisTech, Université Paris-Saclay
  • - 2014 – 2017 : BSc in Biology & Humanities – Lyon Catholic University

Additional information


ACTIVITIES


Specific Project Objectives:
  • Identify the different practices and uses of fermented plant products in Europe.
  • Report on the beliefs and representations surrounding fermented plant products in the different food cultures of Europe.

MY THESIS IN A FEW KEYWORDS 

Food culture, fermentation, plant-based diet

 
DETAILS
maxence.blanchet@institutpaulbocuse.com
Linkedin

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

Contact

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

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