The Centre for Food and Hospitality Research, Institut Paul Bocuse, develops multidisciplinary scientific research on eating mechanisms. For each project, the Research Centre’s team treats players’ operational issues like scientific problems that need to be solved within a specifically chosen academic discipline.
On a scientific level, research therefore helps to promote conceptual knowledge by identifying the key factors of examined systems. This is done by applying a multidisciplinary vision to the undertaken efforts. These results are shared with the international scientific community via peer-examined journal articles and through conferences. On an operational level, the work results in useable recommendations that are a genuine springboard for innovation.
In principle, work efforts are designed by taking into account the complexity of real life situations and by combining - if necessary - different methodological approaches, such as the observation, the measurement of choices, perceptions, quantities consumed, or even the monitoring and analysis of social interaction.