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Applications for EIT Food’s Open Innovation Call 2023 are now open!
EIT Food is working with a consortium of global partners as a co-host of the Food Systems Pavilion at COP27 in Sharm El Sheikh (Egypt) to discuss the opportunities that sustainable food systems provide in the fight against climate change.
Innovation
We guide and accelerate food innovation to transform the food system. We focus on inclusive systems innovation, which enables all people and places to participate and benefit.
Education
We are attracting, developing and empowering bright minds to lead the transformation of the food system into an innovative sector that produces healthy and sustainable food, and is trusted by society.
Entrepreneurship
Startups play a fundamental role in transforming the food system. EIT Food supports innovative impactful agrifood entrepreneurs and startups to deliver new food innovations and businesses across Europe.
Public engagement
We believe that we are all responsible for, and connected to, the food that we eat, so we all need to work together to improve it. Our activities are designed to engage with people so that they can become agents of change in the food…
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EIT Food partnerships
EIT Food is a Network of organisations that are complementary, demonstrate excellence in their domain and show commitment to the objectives of EIT Food.
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Centre de recherche de l'Institut Paul Bocuse (IPBR)
Profile
The Centre develops scientific projects and operational knowledge for innovation, based on the cooperation between researchers and culinary experts. The team mission is to take on the challenge of tasty, healthy and sustainable diets for all people and in all contexts.
A strong effort is made to transfer scientific knowledge to industry, both food and food service to contribute to the well-being of the population, whatever the age or the context of consumption.
Competences & Capabilities
- Innovation: Development of new concepts/Creativity
- Expertise: in situ diagnosis, testing prototypes, improvement proposal; situational technical evaluation
- Social Sciences: food cultures, culinary practices, meals sharing
- Cognitive Science: multisensory perception, familiarity/expertise
- Nutrition: eating behaviour, appetite, energy intake, over/undernutrition
- Eating out: information and consumer choice, satisfaction and well-being, sustainability and waste
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Centre de recherche de l'Institut Paul Bocuse (IPBR)
Chemin de Calabert 1A
Ecully 69130
France
Ecully 69130
France
Maugat, (Corentine)
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