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.
This is Stéphane Desaulty’s research topic carried out at the Institut Paul Bocuse Research Center. This thesis in cognitive psychology is funded by Silliker in order to re-enforce the effectiveness of training in Best Practices for Hygiene in institutional foodservice.
The fourth Symposium at the Research Center focuses on dietary practices for “senior citizens”.
