18 FEBRUARY 2011
Silliker is undertaking a research project at Institut Paul Bocuse
with the University of Toulouse and the School of Industrial Biology. A thesis in cognitive psychology to re-enforce the effectiveness of training in Best Practices for Hygiene in institutional foodservice.
Silliker, a company in the Mérieux NutriSciences group with activities in consulting, training, auditing and analysis, is financing a thesis based on the control of sanitary risks in institutional foodservice that is currently being carried out at the Institut Paul Bocuse Research Center by Stéphane Desaulty.
In line with the fundamental principles of a multi-disciplinary approach at the Research Center, this thesis in cognitive psychology is enriched by scientific expertise in food safety developed by the School of Industrial Biology. This work is contributing to a research program entitled “Memory and awareness” developed in the lab CLLE-LTC at University Toulouse 2 Le Mirail, which welcomes PhD students.
This thesis, which deals more specifically with the effectiveness of training in Best Practices for Hygiene in institutional foodservice, constitutes a great opportunity to find new training methods.
For further information:
Read press release (in French)
Read the article on the Food Process: understanding the brain for better training in best practices for hygiene (in French)
Read the other thesis projects carried out at the Research Center
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