Science at the service of pleasure, studied in real-life contexts
The Center for Food and Hospitality Research at Institut Paul Bocuse offers a dynamic source of creativity by associating the complementary knowledge and know-how of researchers and professionals. Its goal? To tap into the knowledge and business know-how of the Institute using an innovative scientific approach, exclusive in Europe, to explore the relationship between people and food in real life situation.
Three missions for this unique Research Center
Scientific expertise at the service of better understanding of "pleasure"
The Center for Food and Hospitality Research at Institut Paul Bocuse is a crucible where researchers and specialists in hospitality, food service, culinary arts and agro-food cooperate at the highest level in each of these fields.
It develops an original research strategy that is included in a truly multidisciplinary approach that takes into account three major concerns:
the taste and pleasure of a meal, tasting, table etiquette, service, hosting and hospitality;
health and well-being, nutritional balance, physiological and mental well-being;
the environment of people eating, in its economic, social and cultural aspects...
Solid scientific and academic backing
The Research Center’s staff reflects a breadth of expertise. It is composed of specialized researchers from various disciplines: food science, economics, social and human sciences as well as cognitive sciences.
The team works directly with world renowned specialists who are brought together in a scientific council. This council contributes to the Center’s strategic direction of its research programs and the scientific supervision of its projects. The council is chaired by Herb Meiselman, an American researcher specializing in eating behaviors, and co-chaired by Martine Laville, Professor of Nutrition at University Claude Bernard Lyon 1/Civil Hospices of Lyon. Agnès Giboreau, Director of Research at Institut Paul Bocuse, leads the team and coordinates its activities. A specialist in perception and eating behaviors, she is an associate researcher at the Research Center for Neurosciences of Lyon.
Several agreements also strengthen cooperation with teams from renowned universities such as, for example, AgroParisTech for food science..
The Scientific Committee
The council is chaired by Herb Meiselman, an American researcher specializing in eating behaviors, and co-chaired by Martine Laville, Professor of Nutrition at University Claude Bernard Lyon 1/Civil Hospices of Lyon:
France Bellisle - Université Paris 13
Moustafa Bensafi - Université Lyon 1 - Centre de Neurosciences
The Center for Food and Hospitality Research at Institut Paul Bocuse is involved in the European Center for Nutrition and Health - CENS (President M. Laville), a consortium of scientists and doctors, associating with public bodies and industrial partners to study issues linked to food consumption, nutrition and health.