04 JUNE 2010
Cereals and breads, sources of pleasure and health, at the heart of the 3rd symposium at Institut Paul Bocuse's Research Center.
For the third consecutive year, the Research Center at Institut Paul Bocuse has brought together researchers, specialists and experts from industry. Together, they shared the latest findings and the results of their works on the theme “Cereals and Breads” - their place in modern eating habits and their relation to pleasure, health and the economy.
More than 60 people gathered at this occasion, coming from all over Europe and America, representing applied research, the agri-food sector, professions in the baking industry, the cereals sector and higher education.
This symposium was greatly appreciated and enabled everyone to complete their knowledge in the various scientific fields under study while covering the technical aspects of working with bread and cereals. During the day, conference speakers and participants met to take part in a dedicated set menu, with a base of cereals and specialty breads, a meal especially concocted by the chefs of the Institut Paul Bocuse. The fruitful exchanges confirmed the interest of the multi-disciplinary positioning of the Research Center at Institut Paul Bocuse that thereby received a lot of encouragement to pursue its annual research symposiums in this spirit… Meeting on 3 June 2011!