RESEARCH & DEVELOPMENT

The service available at the Institut Paul Bocuse and its Research Center draw on our complete array of resources to meet the needs of enterprises in the agrifoods, hotel and restaurant sectors, including institutional catering. Thanks to flexible and diversified facilities (test kitchen and modular experimental restaurant, laboratories, offices, meeting rooms and research library, a vast range of tests can be performed. In particular, product tests and studies can be completed to support R&D, marketing and culinary innovation. To carry out these studies the Research Center works with a network of experts and a dynamic pool of highly motivated and extremely professional recent graduates.

Examples:
Innovation

• Culinary exploration : What innovative culinary approaches can be explored to work with a new ingredient under development? What product associations can create novel marriages of flavors? How can food be presented in an original and innovative fashion?
• Experimenting with new equipment: How do restaurant professionals assess new kitchen equipment? Is new equipment in dining rooms well received by the target clientele? What are the benefits and drawbacks of new equipment and uses?

Research & Development

• Interactive studies: How does the service dynamic at a restaurant change according to different types of layout? Where should appliances be placed in a kitchen to maximize the work of chefs? What is the precise process for preparing a certain dish?
• Product optimization: How can the appearance of a product be enhanced to make it more appetizing? How can the production cost of a product be reduced? What is the potential to change a product to maintain its position in a changing market?