The Research Center team at Institut Paul Bocuse – researchers and doctoral students – will speak at conferences and roundtables at SIRHA on 24 and 25 January, to share the results of their research projects with a vast public of experts and international professionals. The scientific research conducted at the Research Center serves real-world issues that meet the needs of companies in the hotel and restaurant industry and the agro-food industry.
Program
Monday 24 January 2011
Dome 12:30pm – 2pm
How can scientific research provide answers to applied questions?
Case studies conducted at the Institut Paul Bocuse Research Center in partnership with private enterprise.
-
12:30pm Introduction : applied research in food and hospitality
Agnès Giboreau (Research Director at Institut Paul Bocuse and University Claude Bernard Lyon 1)
-
12:40pm How to increase children’s vegetable consumption when eating out?
David Morizet (PhD student in Neurosciences and Cognition, University Claude Bernard Lyon 1) and Pierre Masse (Projects Director, Bonduelle)
-
1:00pm The factors impacting the efficacy of training courses on good hygiene practices in the catering sector
Stéphane Desaulty (PhD student in Cognitive Psychology, University Toulouse 2 Le Mirail) and Christophe Dufour (Scientific Director, Silliker)
-
1:20pm Memorable meal experiences in gourmet restaurants: the case of Grands Chefs Relais & Châteaux.
Philomène Bayet-Robert (PhD student in Management Sciences, University Jean Moulin Lyon 3)
-
1:40pm Anthropology and innovation in culinary technology
Olivier Wathelet (PostDoc researcher, Research Center in Human Nutrition Rhone-Alps / Institut Paul Bocuse) and Nicolas Valance (Chief of Innovation Projects, SEB)
Tuesday 25 January 2011
10am – 12 noon
Room 11
Conviviality and social sciences: Studying collective food consumption in France, Spain and Germany
Les formes de commensalité en France, Allemagne et Espagne : les cas des jeunes adultes en contexte urbain
Giada Danesi (Doctorante EHESS Paris)
The preliminary results from a thesis co-financed by Sirha and Institut Paul Bocuse.
Comparative dialogs between researchers and professionals relative to the first conclusions
-
10am Conference opening
Agnès Giboreau (Research director at Institut Paul Bocuse and University Claude Bernard Lyon 1)
-
10:05 The functions of "eating together"
Claude Fischler (Sociologist, CNRS/EHESS-Centre Edgar Morin, France)
-
10:30 "What people share has a good taste”: The perpetual and universal value of commensality.
Jésus Contreras Hernández (Anthropologist, University of Barcelona/ODELA, Spain)
-
10:55 A festive meal? Teenagers' views of an ideal dinner party
Eva Barlösius and Alexandra Von Garmissen (Sociologists, University of Hannover, Germany)
-
11:20 Forms of commensality in France, Germany and Spain: the case of young adults in urban contexts
Olivier Wathelet (PostDoc researcher, Research Center in Human Nutrition Rhone-Alps / Institut Paul Bocuse) and Nicolas Valance (Chief of Innovation Projects, SEB)
-
11:45-noon Discussion and exchange
Guests by invitation only! To receive an invitation, please contact us
SIRHA's Website
