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.
Created on March 30, 2012 in Lyon, France, the purpose of the European Center for Nutrition and Health (CENS) is to coordinate the players in the fields of research, the agro-foods industry and pharmaceuticals, in order to provide scientific answers to health issues linked to nutrition. This project is the fruit of collaboration between the Center of Research for Human Nutrition in Rhone‐Alps (CRNH), the Bullukian Foundation, Institut Paul Bocuse, Institut Mérieux, the CarMeN laboratory, Nutrisens, Roquette and the Seb Group.
"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.
