The 7th edition of our scientific review is now available

On January 17, 2019

7th edition - december 2018 - "Food, beverages, services through social sciences, economics, cognitive science & nutrition"

CONTENT :

  • The influence of thickness and carbonation on consumers’ perception of freshness in alcoholic beverages. Jérémy Roque, Agnès Giboreau, Anne-Cécile Brit, Estelle Petit, Claire Garrel
  • How to evaluate a gastronomic experience? The role of spontaneous language to capture emotions. Bénédicte Lunel, Laura Zerbini, François Abiven, Agnès Giboreau
  • The experimental cafe: an exploratory study on consumers' behaviour towards food information in a natural consumption context. Adriana Galiñanes Plaza
  • Development of a database to assess the healthiness of children’s menus in commercial restaurant. Laure Saulais, Candice Lazreug
  • Globalization of food practices and local food cultures: the use of takeaway by young adults in france, mexico and the USA. Maxime Michaud, Bérénice Perroud
  • “Light, that’s important!” - involving customers preferences in hotel rooms design. Pauline Fernandez, Agnes Giboreau, Maud Fontoynont


Download the review here 


Type :
Research

Page One

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

Career

Follow us