The Food & Hospitality Research Center develops solutions to new issues facing the food and restaurant industry, particularly related to food safety, health and nutrition. The Center carries out in-depth studies of changing trends in eating behavior in modern society. The underlying goal is to re-establish the identity of food products while nurturing a forward-facing vision of eating and nutrition.

Working closely with the Rhône-Alpes region’s Centre de Recherche en Nutrition Humaine (CRNH), directed by Martine Laville (chairwoman of the Scientific Advisory Commiteee) and with universities, the Institut Paul Bocuse combines its expertise with that of researchers to deploy a fruitful multidisciplinary approach. The Center’s work encompasses, nutrition, food science, sensory perception, sociology, psychology, linguistics, marketing, consumer behavior, economics and other fields. The Institut Paul Bocuse publishes scientific papers on its work and provides a forum where candidates defend doctoral theses. It also provides consulting and targeted research for industry professionals.

Research is guided by Research Center Director Agnès Giboreau and by the Scientific Advisory Committee, chaired by Professor Martine Laville, guaranteeing world-class quality research work.