Expertise

Expertise


Monitoring implementation of a product :

In situ diagnostic, Prototypes comparison, Improvements proposals

You want to understand the potential uses as well as the strengths and weaknesses of your prototype in order to obtain an ideal product for the market.
We guide you with our professionals network during all the different steps of realization before the launch on the market..

For further:

We support a complete offer by soliciting in the project our Formation continue: Intensive culinary program

Project Examples


Exemple conservationExemple technologie cuisson

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  • Altered taste Symposium
    A Symposium on altered taste organised by three partners : Flinders University (AU), Newcastle University (UK) and the Institut Paul Bocuse Research Center.

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

Bénédicte Simon
Sales & Marketing Manager Research Center
Send an email
+33 (0)4 26 20 71 85

Contact

Estelle Petit
Tel: +33 (0)4 72 18 54 60
> Send an e-mail 

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