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Agnes Giboreau

Biography

« Research and Innovation in Culinary Arts, Food service and Hospitality »

For the last 10 years, the ‘Institut Paul Bocuse’ Research Center has been combining the expertise of researchers and professionals (gastronomy, service , hospitality) in a multidisciplinary approach. The objectives of the team are to Produce, transmit and value original scientific knowledge and know-how to contribute to the improvement of the well-being of the populations, in all the contexts of food and hospitality, at all ages, worldwide. The research activity aims at better understanding the pleasure of eating and its relation to health from both perceptual and behavioural perspectives. Projects focus on meal experience and rely on studies conducted in real situations. This is done through the unique facilities of the Experimental restaurant, a Living Lab (labelled Enoll) where professional experts work together with scientists, contributing to food design and production as well as table design and service. Results are published in peer-reviewed journals and conferences and are communicated to the food service and hospitality sectors through training of the future professionals as well as specific cooperative programs with industry.
The ‘Institut Paul Bocuse’ Research Center celebrates its 10-year anniversary on November 15th in Lyon 4 – 8 pm. To know more and get a personal invitation please contact : raphaelle.mouillefarine@institutpaulbocuse.com


@ 2020 Giant - High Level Forum
Due the current health crisis, the 2020 HLF Summit has been postponed to autumn 2021 - The HLF will be online on 1st Dec 2020 during the first HLF Connect Briefing
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