The Institut Paul Bocuse has expanded its competencies to cutting-edge research and innovation with the creation of a truly unique Research Center.
The Scientific Committee guarantees the high quality of the science behind the activities of the Research Center. This multi-disciplinary group is directly involved in concrete research work pursued by the Center.
"Menu: Journal of Food and Hospitality Research" is a new journal dedicated to food-related practices, usages, behaviors, decisions and perceptions, with a special focus on culinary arts, foodservice and gastronomy.
The Institut Paul Bocuse’s Food & Hospitality Research Center hosts an annual Research Symposium in which researchers and professionals from throughout the world come together to dicuss cuting edge themes in research. For the 5th consecutive year, the Research Center is bringing together experts on a topic of increasing importance in our society: "Eating behaviours of young people". Registration on line.
