MISSION

Objectives

• Develop operational knowledge for businesses in the sector (restaurants, hotels, agrifoods industries, etc.).
• Provide a doctoral degree program in partnership with IAE Business and Management School of Université Jean Moulin Lyon 3.
• Create fruitful bridges between scientific research and the worlds of cuisine and the table arts by pairing chefs, industry professionals and researchers to lead research projects.

The Research Center provides a remarkable resource for students, researchers and professionals. It welcomes PhD candidates whose theses subjects have a direct relationship with issues and trends impacting the food, restaurant, cooking and hotel industries.

Strong resonance with contemporary society
The Institut Paul Bocuse Research Center is committed to addressing the challenges of food and nutrition in modern society. It aims to promote healthy eating, working with all the players involved in the contemporary “food chain”. This means instilling fresh meaning in the concept of food and eating and constructing new codes for eating well that integrate health, taste and cost. To address this compelling challenge, the Research Center continually expands existing research channels to reach out in a true multi-disciplinary and collaborative approach.

Three core mutually-enriching missions

• Research, designed to develop scientific knowledge of food and nutrition issues. This mission involves not only the scientific community, but also society as a whole.
• Education, training young researchers and culinary, restaurant, hotel and food industry professionals. This includes conferences and symposiums organized to promote the results of research to a broad public.
• Consulting for agrifoods businesses, hotels and restaurants, food distribution and all other sectors involving food and beverages. Specific projects and applied research are pursued with partner enterprises and clients.

Research at the Center is shaped by five factors that make this a truly unique and innovative facility:

• Research subjects center on health/taste/cost.
• The approach emphasizes the relationship between people and food.
• Multi-disciplinary expertise is ensured thanks to a Scientific Council comprising leading experts.
• Applied research projects (see Research Subjects) are focused on the concrete needs of professionals.
• Experimental facilities are completely modular, including a research restaurant and kitchen.