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Meeting the challenges of tomorrow's food
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for tasty, healthy and sustainable food
Created in 2008, the Research and Innovation Centre of the Lyfe Institute positions itself as a key player in responding to societal challenges related to food .
The center's main objective is to put science and innovation at the service of food transitions: taste , health, and sustainability. Drawing on cutting-edge research , we explore innovative approaches to meet consumer expectations and the requirements of professionals in the restaurant, food processing, healthcare, and public sectors.
We are committed to acquiring and disseminating original and relevant scientific knowledge and to developing, testing and deploying solutions for everyone , regardless of age or meal context, in France and internationally.
The research and innovation center is eligible for the CIR and CII tax credits.
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The team conducts multidisciplinary research on dietary transitions , analyzing the experience of meals and the social, cognitive, and nutritional factors influencing eating behaviors.
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The Lyfe Institute's PhD program trains future professionals through scientific research of excellence, enabling them to thrive in the academic and economic worlds.
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Our research center supports people and professionals towards healthier and more sustainable food , by translating scientific knowledge and cooperating with stakeholders in the food service industry.
Advice, Services & Transfer Projects
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We explore all creative avenues to transform your ideas into operational concepts , aligned with the expectations of target audiences and the challenges of sustainable food for all. We transfer research results to businesses.
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Our culinary team supports innovation by imagining concepts, prototypes and offers that modernize ranges and enhance ingredients, products and equipment through structured methods.
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Our UX team helps you better understand your users and refine your strategies : evaluation of your products or equipment, analysis of attitudes, analysis of expectations and practices, benchmarks.
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We create tailor-made projects adapted to the needs and expectations of our clients.
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As a collaborative network , the research and innovation committee brings together French and international players in food and hospitality who share a common ambition for healthy and sustainable transformation.
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The members of the research center form a demanding and committed team, composed of researchers , industry experts and food practitioners .
Their work lies at the interface of the humanities , nutrition and culinary practices , with a constant focus on the experience of eating, the pleasure of food and actual uses.
Working closely with stakeholders in the restaurant, industry and training sectors, they develop applied research, grounded in reality, which fosters innovation , sheds light on food transitions and makes a concrete contribution to changing professional practices.
The center benefits from a community of outstanding chefs, hospitality and catering industry experts, researchers, an Innovation hub and an Innovation committee.
State-of-the-art spaces: a complete technical platform with a range of services available to all players in the industry.
We are proud to have an extensive network of academic and clinical partners at both European and global levels and the support of French communities.
serving tasty, healthy and sustainable food
for science and innovation
resources of excellence
ongoing with our partner universities
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