Francophone Nutrition Days

Did you know that our food choices are crucial for our health and the prevention of chronic diseases?

Attend a captivating conference combining science and culinary pleasure.

With the help of two food science and nutrition researchers, we invite you to discover balanced nutrition, including advances in microbiota research, the importance of modern nutritional recommendations, and the famous "food matrix." Learn why we need to think of foods as a whole, not just as nutrients.

Date & Location

Friday, December 12, 2025

Intercontinental Hotel Lyon

20 Quai Jules Courmont

69002 - Lyon

Program

• 08:30 - Eating seaweed? The social conditions of seaweed consumption in France

Maxime Michaud

• 6 p.m. - Public Conference: Balanced Diet and Health: A Scientific and Culinary Approach

Marie Caroline Michalski, Director at INRAe's CarMEN laboratory in Lyon - Anestis Dougkas, Research Director in nutrition, health and eating behavior at the Lyfe Institute Research Center in Lyon

Through examples of plants and dairy products, discover how digestion and microbiota shape our well‑being.

We will also explore how our senses and creativity in the kitchen influence our food choices.

Finally, we'll share innovative recipes and tips to help you achieve a sustainable nutritional balance, even for those with specific needs. Don't miss this opportunity to combine science and delicious food to improve your health!