The Research Symposium welcomes, once a year, international researchers and professionals to present their work and discuss issues related to food and hospitality. Each year, a specific topic is addressed from the point of view of multiple scientific fields such as health sciences, nutrition, psychology, cognition, sociology, economics, etc., offering an enriching overview on different topics. The eight edition of the International Research Symposium aims to share up-to-date research on managing hunger and satiety both from the consumers and from the producer’s perspectives. More, this day will be devoted to address appetite and food intake mechanisms in relation to pleasure and health in a product context or a food service context.

Argument

The Research Symposium welcomes, once a year, international researchers and professionals to present their work and discuss issues related to food and hospitality. Each year, a specific topic is addressed from the point of view of multiple scientific fields such as health sciences, nutrition, psychology, cognition, sociology, economics, etc., offering an enriching overview on different topics.

The eight edition of the International Research Symposium aims to share up-to-date research on managing hunger and satiety both from the consumers and from the producer’s perspectives.

More, this day will be devoted to address appetite and food intake mechanisms in relation to pleasure and health in a product context or a food service context. Normal and healthy eating will be discussed as well as some mentions of overeating and obesity or under eating and denutrition.

A range of speakers from both academic and industrial sectors will share their knowledge and understanding of hunger and satiety and their relation to eating behaviors. Thus physiological, psychological and social scales will be tackled.

Pr. John Blundell, University of Leed, will introduce the day by a lecture on the physiology of hunger and its meaning from a consumer perspective and the willingness to eat (or not eat).

Submission guidelines

Proposals (500 word-abstract) to be sent to recherche@institutpaulbocuse.com

by March 1st 

Scientific committee

Members of the Center for Food & Hospitality Research - Institut Paul Bocuse

• ­ Agnès Giboreau (PhD., HDR)
• ­ Jérémie Lafraire (PhD.)
• ­ Maxime Michaud (PhD.)
• ­ Laure Saulais (PhD.)