Serve the needs of business: concept design, development, optimization and evaluation
In close cooperation with professional experts in gastronomy, tableware, service and hospitality industries, the Center for Food and Hospitality Research at Institut Paul Bocuse puts its scientific knowledge and technical equipment at the service of customized studies with an innovative perspective.
These studies can also be transposed to connected sectors such as the automobile industry (sense of customer welcome, perception, ergonomics), the cosmetics industry (taste, texture, color), the building industry (lighting, layout), design (culinary accessories, new technologies, arts of the table), etc.
STATE RESEARCH CREDITS
The Center for Food and Hospitality Research at Institut Paul Bocuse is certified by the French Ministry for Higher Education and Research. This enables client companies to take advantage of tax deductions for a significant share of the cost of studies contracted to the Center.