--- site: Centre de recherche et d'innovation de l'Institut Lyfe url: https://www.research-innovation.institutlyfe.com locale: en --- # Lyfe Institute Research and Innovation Center - Science & Gastronomy (page) - url: https://www.research-innovation.institutlyfe.com/ - main: true ### Navigation menu - [ Who are we ? ](#) - [ Vision ](/who-are-we#section-5c22ff2-o) - [ Missions ](/who-are-we#section-a97cf3a-o) - [ Team ](/who-are-us/team) - [ Events ](/events) - [ Science ](#section-9e3eb8f-o) - [ Research ](/our-activities-science/research) - [ PhD Program ](/our-science-activities/phd-program) - [ Science & Society ](/our-science-activities/science-and-society) - [ Seminars ](/our-science-activities/research-seminars) - [ Publications ](/our-science-activities/publications) - [ Innovation ](#) - [ Our Solutions ](/our-advice-and-services-innovation/solutions) - [ Our culinary accompaniment ](/our-advice-and-innovation-services/our-culinary-support) - [ Our user experience support ](/our-advice-and-innovation-services/user-experience-support) - [ Our projects ](/our-innovation-advice-and-services/our-projects) - [ Our Research & Innovation Committee ](/our-innovation-advice-and-services/our-research-and-innovation-committee) - [ Our clients ](/our-advice-and-innovation-services/our-clients) - [ Our ecosystem ](#) - [ Industry experts ](/our-ecosystem/our-experts-in-the-business) - [ Infrastructure ](/our-ecosystem/our-infrastructures) - [ Partner Network ](/our-ecosystem/our-partner-network) - [ Contact ](/contact) - [ EN | FR ](https://recherche-innovation.institutlyfe.com/) ## Research Center & innovation from the Lyfe Institute **Meeting the challenges** of tomorrow's food #### Links - [Contact us](/contact) ## Our events 3 last ## Science & Gastronomy in the service of well-being **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.** ## Our activities Science ### Research The team conducts multidisciplinary research on **dietary transitions** , analyzing the **experience of meals and the social, cognitive, and nutritional factors** influencing eating behaviors. [Learn more](/our-activities-science/research) ### PhD Program The Lyfe Institute's **PhD program** trains future professionals through scientific research of excellence, enabling them to thrive in the **academic and economic worlds.** [Learn more](/our-science-activities/phd-program) ### Science & Society 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. [Learn more](/our-science-activities/science-and-society) ## Our activities Innovation R&D Advice, Services & Transfer Projects ### Our solutions 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.** [Learn more](/our-advice-and-services-innovation/solutions) ### Our culinary approach Our culinary team supports **innovation** by imagining concepts, prototypes and offers that modernize ranges and enhance **ingredients, products and equipment** through structured methods. [Learn more](/our-advice-and-innovation-services/our-culinary-support) ### Our User Experience approach 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. [Learn more](/our-advice-and-innovation-services/user-experience-support) ### Our projects We create **tailor-made projects adapted** to the needs and expectations of our clients. [Learn more](/our-innovation-advice-and-services/our-projects) ### Join our network: Research & Innovation Committee **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.** [Learn more](/our-innovation-advice-and-services/our-research-and-innovation-committee) ### Our customers Thank you for your trust! [Learn more](/our-advice-and-innovation-services/our-clients) ## Teams committed & passionate 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.** #### Links - [Who are we ?](/who-are-us/team) ## OUR ecosystem ### Our **business experts** The center benefits from a community of outstanding chefs, hospitality and catering industry experts, researchers, an Innovation hub and an Innovation committee. [Learn more](/our-ecosystem/our-experts-in-the-business) ### Our **infrastructures** State-of-the-art spaces: a complete technical platform with a range of services available to all players in the industry. [Learn more](/our-ecosystem/our-infrastructures) ### Our **partner network** 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. [Learn more](/our-ecosystem/our-partner-network) ## OUR expertise, / pedagogy / , know-how, / transparency, / generosity relies on science and gastronomy ## Some figures ### 18 years serving tasty, healthy and sustainable food ### 15 researchers & project managers for science and innovation ### 7 expert chefs resources of excellence ### 15 doctoral students ongoing with our partner universities ## Contact us Research and Innovation Center Lyfe Institute Château du Vivier 1A Calabert Road 69130 - Ecully France 04 87 63 38 38 #### Links - [Do you have a specific request?](/contact) ## *Untitled section* ### Lyfe Institute [https://www.institutlyfe.com/](https://www.institutlyfe.com/) ## Footer ## Legal ## *Untitled section* - ### Lyfe Institute Research and Innovation Center Château du Vivier 1A chemin de Calabert 69130 - Ecully France # Laura Gagliardi (page) - url: https://www.research-innovation.institutlyfe.com/who-are-us/team/laura-gagliardi - main: false ## Laura Gagliardi PhD student ## *Untitled section* ## Thesis #### Cognitive factors and philosophical implications of moral disgust in the field of food **Description :** The aim of this project is to study different types of disgust: basic, moral, and ethical. These types of disgust have recently received considerable attention in philosophical literature. Basic disgust is a pathogen avoidance mechanism whose evolutionary origins have been widely discussed. Moral disgust, on the other hand, is a reaction triggered by a moral violation. Aesthetic disgust is a reaction of disgust provoked by artistic experiences, which are assumed to contribute to pleasure. The project investigates the nature of the relationships between these different subtypes of disgust, as well as the cultural variability of their respective triggers, at the intersection of philosophy and cognitive science. In particular, the project will use online experiments to explore how basic and moral disgust collaborate to elicit moral judgments in the context of food. **Institution:** University of Milan\_EPHE **Doctoral School:** ED472 **Thesis supervisor:** Jérémie Lafraire **Thesis co-supervision:** Andrea Borghini **Cluster:** SCOG # Contact (page) - url: https://www.research-innovation.institutlyfe.com/contact - main: false ## Contact us ## *Untitled section* # Anestis Dougkas (page) - url: https://www.research-innovation.institutlyfe.com/who-are-us/team/anestis-dougkas - main: false ## Anestis Dougkas Director of Nutritional Science Research ## *Untitled section* ## About Anestis Dougkas, PhD/HDR, is a research director in nutritional sciences and an associate researcher at the CARMEN Laboratory (University of Lyon 1). Dr. Dougkas earned his doctorate in nutrition from the University of Reading (UK) and completed a postdoctoral fellowship at the Food for Health Science Centre, Lund University, Sweden. He is accredited to supervise research (EDISS-UCBL, 2023). Since September 2016, he has led the Nutrition and Eating Behavior Research Group at the Lyfe Institute Research Center in Lyon, France. His research focuses on the hedonic and homeostatic processes regulating appetite and energy intake, examining nutrient levels, eating habits, and sustainable diets. He is also interested in the role of sensory and nutritional profiles on food appreciation, food preferences, and alterations in cancer and bariatric surgery patients, taking into account interindividual differences. He is a member of the Nutrition Society, the American Society for Nutrition and the Association for the Study of Obesity, and a member of the European Nutrition Leadership Platform. ## Prizes and scholarships (selection) - 2025 - Almond Board of California, USA 'Behavioral compensatory mechanisms on energy intake by almond consumption' (Role PI) - 2024 - Ligue Contre le Cancer, France, 'Modelling the influence of demographic and pathological factors on the nutritional quality of life of patients treated for cancer' (Role PI) - 2023 – ANR (French National Research Agency) (co-applicant) 'Food preferences, sensory and reward domains after bariatric surgery: role of gut microbiota composition and function' - 2023 - Ligue Contre le Cancer, France, 'Evaluation of sensory abilities and eating behavior in pediatric oncology' (Role PI) - 2021 - Danone Nutricia, Netherlands (co-applicant) 'Somesthesia in cancer patients' - 2018 – 'Auvergne Rhone Alpes region and Metropole of Lyon' (co-applicant) 'The impact of sensory alterations in nutrition and quality of life of cancer patients during chemotherapy' - 2018 - McCormick Science Institute, USA 'The role of herbs and spices on the appreciation of vegetable-based meals' (Role PI) - 2017 - APICIL Foundation, France 'The role of bariatric surgery on food preferences and sensory abilities in patients' (Role PI) ## His publications (selection) - Cosson A., Sebbane M., Chevillard E., Dougkas A. (2025) Gastronomizing vegetables: Can we increase vegetable consumption in restaurants by improving the sensory experience and modifying the portions of vegetables and meat on the plate? Food Quality and Preference - Franzon C., Dougkas A., Memery J., Prigent J., Appleton KM. (2024) A qualitative study to explore and identify reasons for dairy consumption and non-consumption among young adults (18–30 years old) in the UK and France, Journal of Nutritional Science, https://doi.org/10.1017/jns.2024.78 - Ritsch N., Guyot E., Domingie S., Disse E., Iceta S., Nazare JA., Dougkas A. (2024) Food choices, microstructure of ingestive behavior and sensory perceptions after bariatric surgery in women: a cross-sectional study, Appetite, https://doi.org/10.1016/j.appet.2024.107800 - Riantiningtyas RR, Dougkas A., Bredie WLP, Kwiecien C., Bruyas A., Philouze P., Giboreau A., Carrouel F. (2024) Investigating oral somatosensory perception and oral symptoms of head and neck cancer patients: insights on eating behavior, Supportive Care in Cancer, 32 (5), Springer, https://doi.org/10.1007/s00520-024-08512-4 - Drareni K., Dougkas A, Giboreau A, Laville M., Souquet PJ. Nazare JA, Fournel P, Bensafi M. (2023). Loss of smell in lung cancer patients undergoing chemotherapy: prevalence and relationship with food habit changes. Lung Cancer - Guyot E, Dougkas A, Bagot S, Nazare JA, Disse E & Iceta S (2021). A Systematic Review and Meta-Analyses of Food Preference Modifications After Bariatric Surgery. Obesity reviews 2019 - Dougkas A, Barr S, Reddy S and Summerbell CD. (2019). A critical review of the role of milk and dairy products in the development of obesity in children and adolescents. Nutrition Research Reviews 32(1), 106–127. #### Links # Reisya Rizki Riantiningtyas (page) - url: https://www.research-innovation.institutlyfe.com/who-are-us/team/reisya-rizki-riantiningtyas - main: false ## Reisya Rizki Riantiningtyas Postdoctoral Researcher ## *Untitled section* ## About **Reisya Rizki Riantiningtyas** is a postdoctoral researcher in sensory nutrition at the Lyfe Institute Research Center in Lyon. She holds a joint PhD in public health from Claude Bernard University Lyon 1 (France) and in sensory and consumer sciences from the University of Copenhagen (Denmark). Her doctoral research focused on (somato)sensory perception in cancer patients and its impact on the eating experience. Her current research explores how clinical characteristics, oral symptoms, and sensory perception influence the quality of life of people living with and after cancer. She is also involved in other projects related to cancer and sensory perception. In parallel, she is working on the development of standardized somatosensory assessment methods and their link to food texture perception, within the framework of a pan-European collaboration. #### Links - [LinkedIn](https://www.linkedin.com/in/reisyarriantiningtyas/) - [Google Scholar](https://scholar.google.com/citations?hl=en&user=-KTVflAAAAAJ) - [Substack](https://substack.com/@reisyarr) ## Distinctions ***Research grant*** : The League Against Cancer (QVA-Mod) ***Mobility grant*** : Pangborn Symposium; Mediterranean Nutrition and Health; CLARA Mobility Application ***Thesis Prize*** : French Society for Sensory Analysis ## His publications 1. Riantiningtyas, RR, et al., (2026). Oral sensory alterations and influence on food preferences and eating difficulties in oncology patients: a quantitative descriptive study. [https://doi.org/10.1016/j.nutos.2026.100645](https://doi.org/10.1016/j.nutos.2026.100645 "Persistent link using digital object identifier") 2. Drareni, K., Mercier, C., Riantiningtyas, RR, et al., (2025). Development and validation of a food-related quality of life questionnaire (CANUT-QVA) for cancer patients. [https://doi.org/10.1016/j.nutos.2025.01.001](https://doi.org/10.1016/j.nutos.2025.01.001) 3. Riantiningtyas, RR, et al., (2024). A review of assessment methods for measuring individual differences in oral somatosensory perception. [https://doi.org/10.1111/jtxs.12849](https://doi.org/10.1111/jtxs.12849) 4. Riantiningtyas, RR, et al., (2024). Investigating oral somatosensory perception and oral symptoms of head and neck cancer patients: Insights on eating behavior. [https://doi.org/10.1007/s00520-024-08512-4](https://doi.org/10.1007/s00520-024-08512-4) 5. Riantiningtyas, RR, et al., (2023). Oral somatosensory alterations and salivary dysfunction in head and neck cancer patients. [https://doi.org/10.1007/s00520-023-08086-7](https://doi.org/10.1007/s00520-023-08086-7) 6. Riantiningtyas, RR, et al., (2023). Oral somatosensory alterations in head and neck cancer patients: An overview of the evidence and causes. [https://doi.org/10.3390/cancers1503071](https://doi.org/10.3390/cancers1503071) 7. Chow, CY, Rodríguez, RM, Riantiningtyas, RR, et al., (2023). Layered food designs to create appetizing desserts: A proof-of-concept study. [https://doi.org/10.1016/j.foodres.2023.112955](https://doi.org/10.1016/j.foodres.2023.112955) 8. Riantiningtyas, RR, et al., (2021). 3D printing of a high-protein yogurt-based gel: Effect of protein enrichment and gelatin on physical and sensory properties. [https://doi.org/10.1016/j.foodres.2021.110517](https://doi.org/10.1016/j.foodres.2021.110517) 9. Chow, CY, Thybo, CD, Sager, VF, Riantiningtyas, RR, Bredie, WLP, & Ahrné, L. (2021). Printability, stability and sensory properties of protein-enriched 3D-printed lemon mousse for personalized in-between meals. [https://doi.org/10.1016/j.foodhyd.2021.106943](https://doi.org/10.1016/j.foodhyd.2021.106943) 10. Chow, CY\*, Riantiningtyas, RR\*, Sørensen, H., & Bom Frøst, M. (2021). School children cooking and eating insects as part of a teaching program: Effects of cooking, insect type, tasting order and food neophobia on hedonic response. [https://doi.org/10.1016/j.foodqual.2020.104027](https://doi.org/10.1016/j.foodqual.2020.104027) 11. Chow, CY, Riantiningtyas, RR, et al., (2020). Can games change children's eating behavior? A review of gamification and serious games. [https://doi.org/10.1016/j.foodqual.2019.103823](https://doi.org/10.1016/j.foodqual.2019.103823) \*These authors contributed equally as first authors. #### Links - [Learn more](/media/e4ffb8e8-373b-11f1-958d-06c789400b50/e76bfe4a-dafa-11f0-9be9-d633c70351ee/0-publications-raul-matta.pdf) # Team (page) - url: https://www.research-innovation.institutlyfe.com/who-are-us/team - main: false ## OUR team ## The members of the Research Center 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.** ## Management and Cross-Functional Departments ### Agnès Giboreau #### Director of the Lyfe Institute Research Centre Agnès GIBOREAU, PhD/HDR, associate researcher at P2S, University Lyon 1. Her research projects focus on the role of the senses in the pleasure of eating and explore the specificities of foods, variations between individuals and the effects of the consumption context to better understand behaviors and support tasty, healthy and sustainable food. [https://www.linkedin.com/in/agnesgiboreau](https://www.linkedin.com/in/agnesgiboreau) ### Bychkova Olga #### Science and Society Project Manager Olga BYCHKOVA holds a Master 2 Research in History (University Lyon 2) and a professional Master in administration of research institutions and dissemination of knowledge (ENS Lyon - Sciences Po Lyon). ## Social Sciences ### Maxime Michaud #### Research Group Leader Maxime MICHAUD holds a doctorate in anthropology and sociology (Université Lumière Lyon II, 2011) and is head of the social science research group at the Research and Innovation Centre of the Lyfe Institute. [/who-are-us/team/maxime-michaud](/who-are-us/team/maxime-michaud) ### Matta Raul #### Research Fellow Raúl MATTA, PhD in sociology (Sorbonne Nouvelle, 2009) is a Research Fellow at the Research and Innovation Centre of the Lyfe Institute and an associate researcher at the PALOC laboratory (Research Institute for Development - Natural History Museum). [/who-are-us/team/raul-matta](/who-are-us/team/raul-matta) ### Blanchet Maxence #### PhD student [/who-are-us/team/maxence-blanchet](/who-are-us/team/maxence-blanchet) ### Bychkova-Mélique Olga #### PhD student [/who-are-us/team/olga-bychkova](/who-are-us/team/olga-bychkova) ### Engelberg Calixte #### PhD student [/who-are-us/team/calixte-engelberg](/who-are-us/team/calixte-engelberg) ### D'Antimo Marie #### PhD student [/who-are-us/team/marie-d-antimo](/who-are-us/team/marie-d-antimo) ### Piton Maëva #### PhD student [/who-are-us/team/maeva-piton](/who-are-us/team/maeva-piton) ## Cognitive Sciences ### Carol Coricelli #### Neuroscience researcher Carol CORICELLI, PhD, is a neuroscience researcher at the Lyfe Institute Research Centre in Lyon (France). ### Saive Anne-Lise #### Researcher in cognitive neuroscience and artificial intelligence (AI) Anne-Lise SAIVE, PhD, is a researcher in cognitive neuroscience and artificial intelligence (AI) at the Lyfe Institute's Research and Innovation Centre. She is also an affiliated researcher with the Neuro-AI network in Quebec (Canada). ### Damien Foinant #### Postdoctoral researcher in developmental psychology Damien FOINANT, PhD, is a postdoctoral researcher in developmental psychology at the Research and Innovation Centre of the Lyfe Institute in Lyon (France). ### Aliyari Fateme #### PhD student [/who-are-us/team/fateme-aliyari](/who-are-us/team/fateme-aliyari) ### Maxime Barbier #### PhD student [/who-are-us/team/maxime-barbier](/who-are-us/team/maxime-barbier) ### Dedyk Zuzanna #### PhD student [/who-are-us/team/zuzanna-dedyk](/who-are-us/team/zuzanna-dedyk) ### Gagliardi Laura #### PhD student [/who-are-us/team/laura-gagliardi](/who-are-us/team/laura-gagliardi) ### Guzman-Garcia Adoracion #### PhD student [/who-are-us/team/adoracion-guzman-garcia](/who-are-us/team/adoracion-guzman-garcia) ## Nutrition Sciences & Eating behavior ### Dougkas Anestis #### Director of Nutritional Science Research Anestis Dougkas, PhD/HDR, is a research director in nutrition at the Lyfe Institute (Lyon) and an associate researcher at CARMEN (Lyon 1). His work focuses on appetite regulation, eating behavior, and the impact of sensory and nutritional factors on health. [/who-are-us/team/anestis-dougkas](/who-are-us/team/anestis-dougkas) ### Cosson Audrey #### Researcher in food science and sensory analysis Audrey Cosson, PhD, explores food perception and eating behavior. Her research aims to personalize meals to promote healthy and sustainable eating, by integrating pathophysiological factors and a participatory approach. [/who-are-us/team/audrey-cosson](/who-are-us/team/audrey-cosson) ### Bagot Sarah #### Postdoctoral researcher in adapted physical activity and health Sarah BAGOT holds a doctorate in adapted physical activity and health from the University of Clermont Auvergne, where she studied metabolic and nutritional adaptations to variations in body weight and ovarian hormonal status in athletes. ### Riantiningtyas Reisya Rizki #### Postdoctoral researcher in sensory nutrition **Reisya Rizki RIANTININGTYAS** is a postdoctoral researcher in sensory nutrition at the Lyfe Institute (Lyon). She holds a joint PhD (public health, Lyon 1; sensory sciences, Copenhagen). She studies the impact of sensory perceptions on the quality of life of cancer patients. [/who-are-us/team/reisya-rizki-riantiningtyas](/who-are-us/team/reisya-rizki-riantiningtyas) ### Ritsch Nina #### PhD student [/who-are-us/team/nina-ritsch](/who-are-us/team/nina-ritsch) ### Saraya-Jean Samia #### PhD student [/who-are-us/team/samia-saraya-jean](/who-are-us/team/samia-saraya-jean) ### Venturini Anaëlle #### PhD student [/who-are-us/team/anaelle-venturini](/who-are-us/team/anaelle-venturini) ## Innovation R&D ### Little Estelle #### Head of the Innovation Team Estelle PETIT, head of the Innovation team, holds a degree in Food Science and specializes in sensory evaluation (Master's degree in sensory management and food properties from AgroSupDijon). ### Esteve Marion #### Head of R&D Marion ESTEVE is Head of R&D at the Lyfe Institute Research Centre. She holds a Master's degree in "Culinary Leadership & Innovation" and a Bachelor's degree in "Culinary Arts and Restaurant Management", both obtained at the Lyfe Institute. ### Julien Vilder #### Assistant Head of R&D Julien Vilder graduated with a **Bachelor's degree in International Culinary Arts Management** , specializing in **Gastronomy** (2021–2024), and is currently pursuing a **Master's degree in Culinary Leadership and Innovation** , with a specialization in **Research & Development** , at the **LYFE Institute** . ### Prigent Justine #### Food and Health Project Manager Justine PRIGENT, food project manager, food engineer specializing in nutrition (Food Engineering School-Oniris Nantes; Master 2 Nutrition & Food Sciences-University of Nantes). ### Lagorce Claire #### UX Project Manager - Consumer Science & Sensory Evaluation Claire LAGORCE is a UX Project Manager at the Lyfe Institute Research Centre. She holds a degree in agri-food engineering from the Agro Dijon Institute and specializes in sensory evaluation and consumer science. Claire conducts both quantitative (product tests in real-world consumption conditions, in-home tests, online questionnaires) and qualitative (focus groups, individual interviews) studies to better understand consumer expectations and perceptions. Her responsibilities cover the entire research process: designing a suitable methodology, organizing and supervising the tests, and then analyzing and presenting the collected data. ### De Gourcy Adeline #### Business Development Manager Adeline de GOURCY, in charge of business development, previously in charge of partnerships for major gastronomic competitions such as the Bocuse d'Or and the World Pastry Cup. [http://linkedin.com/in/adelinedegourcy](http://linkedin.com/in/adelinedegourcy) # Fateme Aliyari (page) - url: https://www.research-innovation.institutlyfe.com/who-are-us/team/fateme-aliyari - main: false ## Fateme Aliyari PhD student ## *Untitled section* ## Thesis #### How are olfactory and trigeminal stimuli processed by the human brain? Functional studies of the oscillatory correlates of olfactory and trigeminal perception in Magnetoencephalography (MEG) **Description :** This doctoral research project aims to investigate the neural mechanisms and temporal dynamics of olfactory and trigeminal interactions in the human brain by analyzing the oscillatory signatures evoked by different odorants. Both behavioral and functional studies will be conducted using magnetoencephalography (MEG) to obtain data with high temporal and spatial resolution. The objectives include identifying the oscillatory networks elicited by olfactory and trigeminal stimuli, decoding odor representations based on their perceptual qualities using AI and statistical analyses, and characterizing the functional connectivity and temporal dynamics underlying the interactions between these two sensory systems. The results of this research could improve our understanding of chemosensation and its implications for sensory disorders. **Institution:** University of Lyon 1 **Doctoral School:** ED 476 - NSCo **Thesis supervisor:** Nathalie Buonviso **Co-supervision of the thesis:** Anne-Lise Saive **Cluster:** SCOG # Maxime Barbier (page) - url: https://www.research-innovation.institutlyfe.com/who-are-us/team/maxime-barbier - main: false ## Maxime Barbier PhD student ## *Untitled section* ## Thesis #### Semantics of olfactory experience: a study of the meaning of odors, fragrances, and the aroma of wines **Description :** Can there be a semantics of odors, conceived as a set of principles determining the informational content of an odor? We have reasons to formulate a positive hypothesis and to undertake a scientific investigation. First, we consider beyond doubt that each sense provides us with information about the world, serving as a guide for behavior and a basis for beliefs. Second, we—like other animals—communicate through smell. Third, marketing, like everyday language, speaks of the “message of a fragrance,” the “nose of a wine,” and “the story it tells,” as if, by composing odors, we could generate meaning in a way very similar to how our grammar does. In the case of causal inferences about our environment, only the presumed source of the odor is at the center of judgment. But we are also capable of formulating inferences about a virtual source, to which the odor refers but which is not considered the actual source. For example, if someone is wearing musky cologne, anyone who encounters them doesn't assume that they are the actual source of the scent, but rather that they are carrying that source with them—namely, the liquid they have sprayed on themselves. Nevertheless, if the cologne does indeed convey its message of virility, the person smelling it understands that the meaning pertains to the wearer and not to the perfumed liquid itself. By including both causal and more abstract inferences, we intend to construct a comprehensive theoretical framework for inferential associations triggered by odors, whether they have a natural or cultural origin. To do this, we will need to shift the conceptual framework of the traditional notion of meaning, adapting it to the extension of semantics to non-linguistic signs. This approach has proven fruitful in various media, particularly music, but remains to be developed in the realm of chemical senses. **Institution:** Unimi **Doctoral School:** ED 472 - EPHE **Thesis supervisor:** Jérémie Lafraire **Thesis co-supervision:** Andrea Borghini **Cluster:** SCOG # Zuzanna Dedyk (page) - url: https://www.research-innovation.institutlyfe.com/who-are-us/team/zuzanna-dedyk - main: false ## Zuzanna Dedyk PhD student ## *Untitled section* ## Thesis #### Deepfooding: Modeling tasting experiences using artificial intelligence **Description :** This project aims to understand the multisensory interactions that influence tasting by combining cognitive science, psycholinguistics, and artificial intelligence. It will investigate how multisensory interactions—taste, smell, sight, and touch—shape perception and tasting. The project will examine how expertise influences flavor description, memory, and sensory dominance. It will develop a framework for the cognitive representation of flavors during tasting experiences using AI-based tools. Finally, it will provide scientific recommendations for optimizing tasting experiences for gastronomy professionals. **Institution:** PSL-EPHE **Doctoral School:** ED 472 - EPHE **Thesis supervisor:** Jérémie Lafraire **Co-supervision of the thesis:** Anne-Lise Saive **Cluster:** SCOG # Adoration Guzman Garcia (page) - url: https://www.research-innovation.institutlyfe.com/who-are-us/team/adoracion-guzman-garcia - main: false ## Adoration of Guzman Garcia PhD student ## *Untitled section* ## Thesis #### The Influence of Identity and Social Norms on Students' Eating Behavior (INCEAT) **Institution:** PSL-EPHE **Doctoral School:** ED 472 **Thesis supervisor:** Jérémie Lafraire **Cluster:** SCOG # Maxime Michaud (page) - url: https://www.research-innovation.institutlyfe.com/who-are-us/team/maxime-michaud - main: false ## Maxime Michaud Research Group Leader - Social Science ## *Untitled section* ## About Maxime MICHAUD, PhD in anthropology (Université Lumières Lyon II, 2011) is head of the social science research group at the Research and Innovation Centre of the Lyfe Institute and co-head of the [TrALIM (Food Transitions) partnership chair](https://www.univ-lyon2.fr/sciences-et-societe/les-chaires-partenariales/tralim) . His work focuses on the social and cultural dynamics of food transitions. He is particularly interested in the acceptability of new products or practices, social relations around meals (commensality), and the role of restaurants in promoting healthy and sustainable food. # Raúl Matta (page) - url: https://www.research-innovation.institutlyfe.com/who-are-us/team/raul-matta - main: false ## Raúl Matta Research Fellow ## *Untitled section* ## About Raúl MATTA, PhD in sociology (Sorbonne Nouvelle, 2009) is a Research Fellow at the Research and Innovation Centre of the Lyfe Institute and an associate researcher at the PALOC laboratory (Research Institute for Development - Natural History Museum). Her work lies at the intersection of the anthropology of food, critical heritage studies and cultural studies, and focuses on the cultural, social and political uses of food and cooking by different actors. He conducted field research in Peru, Mexico, Germany and France. He previously conducted his research at the Paris Institute for Advanced Studies (2021-2022), the University of Göttingen (2014-2022), the Research Institute for Development (2013-2014) and the Free University of Berlin (2010-2012). ## Role in research projects - **2024 – 2027** WP Leader in the CONVIVIUM (New European Bauhaus Solutions in Food, Living Heritage and Conviviality) project, funded by HORIZON EUROPE – NEB. - **2019 - 2022** Principal Investigator in the FOOD2GATHER project (Exploring food landscapes as public spaces of integration), funded by HERA (Humanities in the European Research Area) and the European Commission (Horizon 2020). - **2014 - 2018** Project manager in the Food as Cultural Heritage project, funded by the German Research Foundation (DFG) - **2014 - 2015** Visiting researcher in the PalSan project - Food Heritage and Health, funded by Sorbonne Universities - **2013 - 2017** Post-doctoral researcher and co-coordinator of the FOODHERIT project: Critical and comparative research on food heritage and gastropolitics, funded by the French National Research Agency (ANR) ## His publications ***Books and special issues of journals*** - Di Giovine, M., and Matta, R. (Eds.). 2025. [*The Routledge Handbook of Food and Cultural Heritage*](https://www.routledge.com/Routledge-Handbook-of-Food-and-Cultural-Heritage/DiGiovine-Matta/p/book/9781032026558) . Routledge - Matta, R. 2023. [*From the Plate to Gastro-Politics. Unraveling the Boom of Peruvian Cuisine.*](https://link.springer.com/book/9783031466564) Cham: Palgrave Macmillan. - Matta, R., Suremain, Ch-É., and Crenn, C. (Eds.). 2020. [*Food Identities at Home and on the Move*](https://www.routledge.com/Food-Identities-at-Home-and-on-the-Move-Explorations-at-the-Intersection/Matta-Suremain-Crenn/p/book/9781032235974) *: Explorations at the Intersection of Food, Belonging and Dwelling* . London and New York: Routledge. - Bak-Geller, S., Matta, R., and Suremain, Ch-É. (Eds.). 2019 [*Food heritage. Between consents and tensions*](https://libreria.colsan.edu.mx/ProductDetails.aspx?productID=611) . San Luis Potosí and Paris: El Colegio de San Luis and IRD Éditions. - García, ME and Matta, R. (Eds.). 2019. [Gastro-politics: Culture, Identity and Culinary Politics in Peru](https://journals.openedition.org/aof/9970) . Special issue for the journal *Anthropology of Food* , [https://journals.openedition.org/aof/9970](https://journals.openedition.org/aof/9970) - Quijoux, M., Lanna, F., Matta, R., Rebotier, J., and de Séchelles, G. (Eds.). 2011. [*Cultures and Inequalities: Inquiries into the Cultural Dimensions of Social Relations*](https://www.editions-harmattan.fr/livre-cultures_et_inegalites_enquetes_sur_les_dimensions_culturelles_des_rapports_sociaux_maxime_quijoux_flaviene_lanna_gildas_de_sechelles_julien_rebotier_raul_matta-9782296555327-35192.html) . Paris: L'Harmattan ***Journal articles and book chapters (selection)*** - Matta, R. 2026. Convivialidade e sistemas alimentares: rumo a uma política de criação mútua \[Convivialidad y sistemas alimentarios: hacia una política de crianza mutua\]. *Revista Hospitalidade* 23, e1284, [https://doi.org/10.29147/revhosp.v22.1284](https://doi.org/10.29147/revhosp.v22.1284) - Matta, R. and Di Giovine, M. 2025. The rich entanglements of food and cultural heritage. In Di Giovine, M. and Matta, R. (Eds.). *The Routledge Handbook of Food and Cultural Heritage* . Routledge, 1-20. - Herman, J. and Matta, R. 2025. [Food and UNESCO’s Intangible Cultural Heritage Journey](https://oxfordre.com/foodstudies/view/10.1093/acrefore/9780197762530.001.0001/acrefore-9780197762530-e-145) . *Oxford Research Encyclopedia of Food Studies* . - Matta, R. 2025. Expanding “Ethical” Cooking: Parisian Chefs' Everyday Approaches to Culinary Sustainability. In Counihan, C., and Højlund, S. (Eds.), *Chefs, Restaurants and Culinary Sustainability* . University of Arkansas Press, 89-107. - Matta, R. 2024. [Towards Convivial Foodscapes](https://www.politika.io/en/article/towards-convivial-foodscapes) . *Politika.* - Starck, E. and Matta, R. 2024. [More-than-human Assemblages and the Politics of (Food) Conviviality: Cooking, Eating, and Living Together in Germany](https://www.tandfonline.com/doi/abs/10.1080/15528014.2022.2160893?journalCode=rffc20) . *Food, Culture & Society* 27(3): 734-753. - Matta, R. 2024. [¿A quiénes sirve la patrimonialización de la cocina?](https://www.nuso.org/articulo/311-a-quienes-sirve-la-patrimonizacion-de-la-cocina/) *Nueva Sociedad* 311:56-72. - Matta, R. and Panchapakesan, P. 2021. [Deflated Michelin: An Exploration of the Changes in Values in the Culinary Profession and Industry](https://online.ucpress.edu/gastronomica/article-abstract/21/3/45/118235/Deflated-MichelinAn-Exploration-of-the-Changes-in?redirectedFrom=fulltext) . *Gastronomica. The Journal for Food Studies* 21(3): 45-55. - Matta, R. 2021. [Food for Social Change in Peru: Narrative and Performance of the Culinary Nation](https://journals.sagepub.com/doi/epub/10.1177/00380261211008802) . *The Sociological Review* 69(3): 520-537. - Matta, R. 2021. [Documenting the UNESCO Feast: Stories of Women’s “Empowerment” and Programmatic Cooking](https://www.berghahnjournals.com/view/journals/saas/29/1/soca12990.xml) . *Social Anthropology* 29(1): 188-204. - Matta, R. 2019. [Mexico’s Ethnic Culinary Heritage and *Cocineras Tradicionales* (Traditional Female Cooks)](https://www.tandfonline.com/doi/abs/10.1080/07409710.2019.1646481) . *Food and Foodways* 27(3): 211-231. - Matta, R. 2019. [Gastro-diplomacy: a soft power (not so soft)](https://www.essachess.com/index.php/jcs/article/view/446) . *ESSACHESS. Journal for Communication Studies* 12(1): 99-120. - Matta, R. 2019. [Heritage Foodways as Matrix for Cultural Resurgence: Evidence from Rural Peru](https://www.cambridge.org/core/journals/international-journal-of-cultural-property/article/abs/heritage-foodways-as-matrix-for-cultural-resurgence-evidence-from-rural-peru/7DFCA85BAFBA5271A88ED5BE77C86297) . *International Journal of Cultural Property* 26(1): 49-74. #### Links - [Learn more](/media/e4ffb8e8-373b-11f1-958d-06c789400b50/0845a7b6-2f2d-11f1-b092-f2779bff3eb9/0-cv-matta-2026-1.pdf) # Maxence Blanchet (page) - url: https://www.research-innovation.institutlyfe.com/who-are-us/team/maxence-blanchet - main: false ## Maxence Blanchet PhD student ## *Untitled section* ## Thesis ### Practices and perceptions regarding fermented plant-based foods in Europe: from traditional uses to contemporary innovations **Extract :** HealthFerm is a European research project investigating innovative fermentations of legumes and cereal-based foods, as well as their effects on health and consumer perceptions of new fermented foods. Within this project, Maxence Blanchet's doctoral research aims to explore the relationship with fermented food products in a comprehensive way, including practices, perceptions, and values. The scope encompasses both traditional practices and contemporary innovations. The project targets all European countries, with a focus on France, Sweden, and Romania, employing a thorough qualitative approach. **Thesis supervisor:** Armando Perez-Cueto, Umeå University / Maxime Michaud, Lyfe Research and Innovation Center **Doctoral School:** Umeå University, Sweden **Partners:** EU Horizon Europe Programme ## Course - Since 2023 - present: PhD student at the Research and Innovation Centre of the Lyfe Institute (formerly the Paul Bocuse Institute) - October 2022 - April 2023: Fruit Kefir Brewer - Symbiose Kefir - January 2022 - August 2022: Lecturer - French Gastronomy, Nutrition and Public Health - CIEE Toulouse - 2020 - 2021: Master 2 in Social Sciences Applied to Food - ISTHIA, University of Toulouse 2 Jean Jaurès - 2017 - 2020: Master 2 in Product and Process Engineering - Specialization in Nutrition and Food Science - AgroParisTech, Paris-Saclay University - 2014 - 2017: BSc in Biology & Humanities - Catholic University of Lyon ## Activities The objectives are therefore: - Identify the different practices and uses surrounding fermented plant-based products in Europe. - To report on the beliefs and representations surrounding fermented plant-based products present in different food cultures in Europe. # Olga Bychkova (page) - url: https://www.research-innovation.institutlyfe.com/who-are-us/team/olga-bychkova - main: false ## Olga Bychkova PhD student ## *Untitled section* ## Thesis #### Dynamics of the circulation of food knowledge between science and society through citizen associations **Institution:** University of Lyon 2 **Doctoral School:** ED 485 - EPIC **Thesis supervisor:** Susan Kovacs **Co-supervision of the thesis:** Maxime Michaud **Cluster:** SCOC # Calixte Engelberg (page) - url: https://www.research-innovation.institutlyfe.com/who-are-us/team/calixte-engelberg - main: false ## Calixte Engelberg PhD student ## *Untitled section* ## Thesis #### The social conditions for renewing the food repertoire. The case of algae **Description :** This thesis aims to study the renewal of the food repertoire from the perspective of the sociology of consumption and food. What factors can lead to the integration of a new food? How does a new eating habit become part of a routine? Starting with the places of production (seaweed harvesters, processors), sales (shops, markets), and promotion of seaweed consumption (conferences, outings on the foreshore, cooking workshops), this research will seek to understand the path taken by an ingredient to enter our consumption habits and our kitchen cupboards. **Institution:** EHESS **Doctoral School:** ED 286 Social Sciences (EHESS) **Thesis supervisor:** Séverine Gojard **Co-supervision of the thesis:** Maxime Michaud **Cluster:** SCOC # Marie D'Antimo (page) - url: https://www.research-innovation.institutlyfe.com/who-are-us/team/marie-d-antimo - main: false ## Marie D'Antimo PhD student ## *Untitled section* ## Thesis #### Study of the plant-based nature of food practices: consumers and associations driving agri-food transitions around legumes (ALINOVEG) **Institution:** University of Lyon 2 **Doctoral School:** ED 483 **Thesis supervisor:** Béatrice Maurines **Co-supervision of the thesis:** Maxime Michaud **Cluster:** SCOG # Maëva Piton (page) - url: https://www.research-innovation.institutlyfe.com/who-are-us/team/maeva-piton - main: false ## Maëva Piton PhD student ## *Untitled section* ## Thesis #### Understanding the psychosocial implications of parents' exposure to food fake news: the role of beliefs and food literacy. **Institution:** University of Lyon 2 **Doctoral School:** ED 485 - EPIC **Thesis supervisor:** Marie Préau **Co-supervision of the thesis:** Maxime Michaud **Cluster:** SCOC # Audrey Cosson (page) - url: https://www.research-innovation.institutlyfe.com/who-are-us/team/audrey-cosson - main: false ## Audrey Cosson Researcher in food science and sensory analysis ## *Untitled section* ## About Dr. Audrey Cosson is a food science and sensory analysis researcher at the Lyfe Institute Research Center. With a PhD in Food Engineering (Université Paris-Saclay, 2021), she studies the interactions between food perception and eating behaviors, including the impact of pathophysiological factors such as morning sickness. She develops participatory and co-creation approaches to design foods adapted to specific needs, combining questionnaires, interviews, and sensory testing. Her work contributes to the promotion of healthy, sustainable, and enjoyable foods. ## Role in research projects - **2023 – 2028 –** Principal investigator of the **PreVoPercep** project (Pregnancy-induced vomiting: exploring women's experience of perception and eating behavior), funded by the **ANR – Young Researchers** . - **2022 – 2026 –** Co-leader of the **Co-Party-Senior** project (Multi-stakeholder design and co-creation of healthy and sustainable food products for seniors), funded by the **ANR – Science with and for Society** . - **2022 – 2027 –** Visiting researcher in the **JACK** project – Legumes from farm to plate, aimed at developing and evaluating legume-based recipes and menus in catering funded by ANR **France 2030** . - **2022 – 2025 –** Visiting researcher in the **Legu+** project , focusing on increasing legume consumption in catering by improving the sensory experience and adapting portions, funded by the **Olga Triballat Institute** and the **Louis Bonduelle Foundation** . - **2021 – 2025 –** Co-leader of the **AgeEat** project (Multi-criteria and multi-actor approach to design food adapted to young seniors), funded by ANRT **– CIFRE** . - **2017 – 2021 –** PhD student on the **CIFRE thesis** entitled *Pea protein-based foods for the future: from chemical composition to statistical models to understand the mechanisms of sensory perceptions* , funded by ANRT **and** Roquette **Frère** . ## His publications ***Newspaper articles*** - Domingie, S., Saint-Eve, A., Giboreau, A., & Cosson, A. (2025). Multi-actor co-creation of innovative protein-rich appetizers for older adults: From the kitchen to real-life consumer tasting. Food Quality and Preference. - Cosson, A., Sebbane, M., Chevillard, E., & Dougkas, A. (2025). Gastronomizing vegetables: Can we increase vegetable consumption in restaurants by improving the sensory experience and modifying the portions of vegetables and meat on the plate? Food Quality and Preference. - Cosson, A., Dougkas, A., Lamy, A., & Sebbane, M. (2024). Vegetable beliefs among culinary art students: A cluster analysis based on meat attachment. Food and Humanity. - Domingie, S., Saint-Eve, A., Giboreau, A., & Cosson, A. (2024). Delicious and nutritious: Employing multi-actor food co-design to define recipe specifications for community-dwelling older adults. International Journal of Gastronomy and Food Science, 38, 101073. [https://doi.org/10.1016/j.ijgfs.2024.101073](https://doi.org/10.1016/j.ijgfs.2024.101073) - Cosson, A., Meudec, E., Ginies, C., & Souchon, I. (2022). Identification and quantification of key phytochemicals in peas – Linking compounds with sensory attributes. Food Chemistry. - Cosson, A., Oliveira Correia, L., Descamps, N., & Souchon, I. (2022). Identification and characterization of the main peptides in pea protein isolates using ultra high-performance liquid chromatography coupled with mass spectrometry and bioinformatics tools. Food Chemistry. - Cosson, A., Blumenthal, D., Descamps, N., & Saint-Eve, A. (2021). Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions. Food Research International. - Cosson, A., Souchon, I., Richard, J., & Saint-Eve, A. (2020). Using multiple sensory profiling methods to gain insight into temporal perceptions of pea protein-based formulated foods. Foods. - Cosson, A., Delarue, J., Mabille, A.-C., & Saint-Eve, A. (2020). Block protocol for conventional profiling to sensory characterize plant protein isolates. Food Quality and Preference. ***Thesis*** - Cosson, A. (2021, March). Pea protein based foods for the future: From chemical composition to statistical models to understand the mechanisms behind perceptions of beany, bitterness and astringency \[PhD thesis\]. #### Links - [Learn more](/media/e4ffb8e8-373b-11f1-958d-06c789400b50/e76bfe4a-dafa-11f0-9be9-d633c70351ee/0-publications-raul-matta.pdf) # Nina Ritsch (page) - url: https://www.research-innovation.institutlyfe.com/who-are-us/team/nina-ritsch - main: false ## Nina Ritsch PhD student ## *Untitled section* ## Thesis #### Exploring the physiological and psychological determinants of food choices after bariatric surgery **Description :** Bariatric surgery is one of the most effective treatments for obesity, although it sometimes results in weight regain. Furthermore, postoperative changes in dietary choices are associated with greater weight loss. What, then, are the determinants of these postoperative dietary choices? To find out, this thesis project aims to: (1) explore the associations of food choices with sensory perceptions and food pleasure after bariatric surgery (2) explore the associations of sensory and hedonic determinants of food choices (sensory perceptions, food pleasure) with gastric functions, visceral adiposity and vagal functions in the context of obesity and after bariatric surgery. Ultimately, this research aims to deepen the understanding of the determinants of food choices before and after bariatric surgery, and thus improve the nutritional management of patients in the perioperative period to maximize their chances of weight loss. **Institution:** University of Lyon 1 **Doctoral School:** ED 205 - EDISS **Thesis supervision:** Anestis Dougkas **Co-supervision of the thesis:** Julie Anne Nazare **Cluster:** SNUT # Samia Saraya-Jean (page) - url: https://www.research-innovation.institutlyfe.com/who-are-us/team/samia-saraya-jean - main: false ## Samia Saraya-Jean PhD student ## *Untitled section* ## Thesis #### Changes in perception and food preferences in children with cancer undergoing chemotherapy **Description :** The aim of this project is to develop, test, and validate the use of tools to measure changes in sensory perception and food preferences in children aged 7 to 17 years with cancer undergoing chemotherapy, and thus understand the consequences of sensory alterations on eating behavior. Cancer treatments in children are highly toxic and cause side effects such as nausea, vomiting, mucosal irritation, loss of appetite, and altered taste, which reduces the pleasure of eating and food intake. Despite this, the impact of sensory alterations on eating behaviors, preferences, and habits remains poorly understood in these patients. **Institution:** University of Lyon 1 **Doctoral School:** ED 205 - EDISS **Thesis supervision:** Anestis Dougkas **Thesis co-supervision:** Florence Carrouel and Mirjam Van den Brink **Cluster:** SNUT # Anaëlle Venturini (page) - url: https://www.research-innovation.institutlyfe.com/who-are-us/team/anaelle-venturini - main: false ## Anaëlle Venturini PhD student ## *Untitled section* ## Thesis #### Individuals' experience of food perception and intake in the context of vomiting and nausea during pregnancy **Description :** This project aims to understand changes in eating habits and perceptions among pregnant women with varying levels of nausea and vomiting of pregnancy (NVP), and to develop appropriate meals to reduce symptoms and improve food intake. Nausea and vomiting of pregnancy (NVP) are among the most common symptoms of pregnancy. Individuals with NVP, whose quality of life is significantly impacted, experience substantial changes in their eating habits. Despite their high prevalence, there remains a real lack of understanding and support for people with NVP. **Institution:** University of Lyon 1 **Doctoral School:** ED 205 - EDISS **Thesis supervision:** Anestis Dougkas **Co-supervision of the thesis:** Audrey Cosson **Cluster:** SNUT # Publications (page) - url: https://www.research-innovation.institutlyfe.com/our-science-activities/publications - main: false ## Our publications ## Scientific articles 2024 - 2025 ### Social sciences - Gurel E., Michaud M. (2024) Art museum visitors: how do they perform class distinction?, *Museum Management and Curatorship,* [https://doi.org/10.1080/09647775.2024.2393158](https://doi.org/10.1080/09647775.2024.2393158) - Lamy, A., Costa, S., Sirieix, L., Mugel, O., & Michaud, M. (2025). Tell me what you cook and I'll tell you who you are. A study of the influence of the representations and identities of aspiring chefs on their intentions to reduce meat in favor of plant-based dishes. *Ecological Economics* , *235* , 108642. [https://doi.org/10.1016/j.ecolecon.2025.108642](https://doi.org/10.1016/j.ecolecon.2025.108642) - Le Moal, F. (2024). Mealtime emotion work: Gendered politics of care and power at the table. *Journal of Marriage and Family* , *n/a* (n/a). [https://doi.org/10.1111/jomf.12975](https://doi.org/10.1111/jomf.12975) - Le Moal, F., Michaud, M., & Coveney, J. (2024). Exploring unequal class logics of mealtime food socialization. An ethnography of family meals in France and Australia. *Appetite* , *195* , 107195. [https://doi.org/10.1016/j.appet.2023.107195](https://doi.org/10.1016/j.appet.2023.107195) - Lamy A. (2024) Is beef still popular? Exploring the professional representations and identities of French chefs with regard to traditional French cuisine and meat and plant-based cuisines, *Décisions Marketing* , 2024/3 no. 115, 41-66, [https://doi.org/10.3917/dm.115.0041](https://doi.org/10.3917/dm.115.0041) - Le Moal F. (2024) Mealtime emotion work: Gendered politics of care and power at the table, *Journal of Marriage and Family,* [https://doi.org/10.1111/jomf.12975](https://doi.org/10.1111/jomf.12975) - Le Moal F., Michaud M., Coveney J., Exploring unequal class logics of mealtime food socialization. An ethnography of family meals in France and Australia, *Appetite* , Vol. 195, 107195, [https://doi.org/10.1016/j.appet.2023.107195](https://doi.org/10.1016/j.appet.2023.107195) - [Matta](https://nuso.org/articulo/311-a-quienes-sirve-la-patrimonizacion-de-la-cocina/) , R. (2024) *.* - Blanchet, M., Perez-Cueto, FJA, & Michaud, M. (2025) Fermenting is not about the cooking. The social practice of fermenting foods at home. *International Journal of Gastronomy and Food Science* , *40* , 101169. [https://doi.org/10.1016/j.ijgfs.2025.101169](https://doi.org/10.1016/j.ijgfs.2025.101169) ### Food cognition - Combrisson E., Di Rienzo F., Saive AL, Perrone-Bertolotti M., Soto J.LP., Kahane P., Lachaux JP, Guillot A., Jerbi K. (2024) Human local field potentials in motor and non-motor brain areas encode upcoming movement direction, *Communications Biology,* 7, 506, [https://doi.org/10.1038/s42003-024-06151-3](https://doi.org/10.1038/s42003-024-06151-3) - Dantec, M., Allain, H., Bensafi, M., & Lafraire, J. (2025). Naturalness Attitudinal Scale (NAS): Development and validation of new scales to measure attitudes toward naturalness for different product categories. *Food Quality and Preference* , *127* , 105433. [https://doi.org/10.1016/j.foodqual.2025.105433](https://doi.org/10.1016/j.foodqual.2025.105433) - Foinant, D., Thibaut, JP, & Lafraire, J. (2025). Food Neophobia: a Barrier to The Development of Categorization and Executive Functions., *Proceedings of the Annual Meeting of the Cognitive Science Society* , 47, [https://escholarship.org/uc/item/7bs577n9.](https://escholarship.org/uc/item/7bs577n9) - Foinant D., Lafraire J., Thibaut JP (2024) Preschoolers' Neophobia Influences Category-based Abilities Beyond the Food Domain., *Proceedings of the Annual Meeting of the Cognitive Science Society* , 46, [https://escholarship.org/uc/item/2rq7f936#main](https://escholarship.org/uc/item/2rq7f936#main) - Foinant D., Lafraire J., Thibaut, J.-P. (2024) Individual differences in categorization development: The mediation of executive functions and factual knowledge, the case of food., *Developmental Psychology* , 60(10), APA Psycnet, 1785–1800, [https://doi.org/10.1037/dev0001785](https://doi.org/10.1037/dev0001785) - Gandolini M., Borghini A., Lafraire J. (2024) Early Conceptual Knowledge About Food, *Review of Philosophy and Psychology,* [https://doi.org/10.1007/s13164-024-00742-z](https://doi.org/10.1007/s13164-024-00742-z) - Keweloh B., Terenzi D., Froehlich E., Coricelli C., Stürmer P., Rohmann N., Park, SQ (2024) Weight loss impacts risky decisions in obesity, *Clinical nutrition* , 43(6), 1270-1277, [https://doi.org/10.1016/j.clnu.2024.04.002](https://doi.org/10.1016/j.clnu.2024.04.002) - Lakritz C., Iceta S., Lafraire J. (2024) Food Categorization Performance and Strategies in Orthorexia Nervosa, *Cognitive Therapy and Research* , [https://doi.org/10.1007/s10608-024-10495-9](https://doi.org/10.1007/s10608-024-10495-9) - Lakritz C., Iceta S., Lafraire J. (2024) Othorexia nervosa tendencies and risk of eating disorders among culinary arts students: A comparative study with dietetics students, *Journal of Human Nutrition and Dietetics* , Wiley, [https://doi.org/10.1111/jhn.13368](https://doi.org/10.1111/jhn.13368) - Greco, J., Ruby, P., Plailly, J., Saive, AL (2025). What Makes a Scent Trigger a Memory? A Cognitive Decomposition of Odor-Evoked Retrieval. (iScience, *in press* ) - Saive, AL, Plailly, J., et al. (2025). Smell and Tell: The Emergence of Olfactory Expertise in Perfumery Students. PsyArXiv. [https://doi.org/10.31234/osf.io/98d3w\_v2](https://doi.org/10.31234/osf.io/98d3w_v2) - Toupin, G., Dehgan, A., Buffo, M., Feyt, C., Alamian, G., Jerbi, K., and Saive, A.-L. (2025). Decoding Humor-Induced Amusement via Facial Expression Analysis: Toward Emotion-Aware Applications. Appl Sci. 15:7499. [https://doi.org/10.3390/app15137499](https://doi.org/10.3390/app15137499) ### Nutrition & Eating Behavior - Cosson A., Dougkas A., Lamy A., Michaud M., Sebbane M. (2024) Legume beliefs among culinary art students: A cluster analysis based on meat attachment, *Food and Humanity* , 3, Elsevier, [https://doi.org/10.1016/j.foohum.2024.100465](https://doi.org/10.1016/j.foohum.2024.100465) - Cosson A., Sebbane M., Chevillard E., Dougkas A. (2025) Gastronomizing vegetables: Can we increase vegetable consumption in restaurants by improving the sensory experience and modifying the portions of vegetables and meat on the plate? *Food Quality and Preference* , 127, [https://doi.org/10.1016/j.foodqual.2025.105459](https://doi.org/10.1016/j.foodqual.2025.105459) - Domingie S., Saint-Eve A., Giboreau A. & Cosson A. (2024) Delicious and nutritious: Employing multi-actor food co-design to define recipe specifications for community-dwelling older adults, *International Journal of Gastronomy and Food Science* . [https://doi.org/10.1016/j.ijgfs.2024.101073](https://doi.org/10.1016/j.ijgfs.2024.101073) - Dougkas A., Hobbs D. (2024) The Role of Milk and Dairy Products in the Development of Obesity and Cardiometabolic Disease, Meiselman, HL (eds), Handbook of Eating and Drinking: Interdisciplinary Perspectives, *Springer, Cham* , [https://doi.org/10.1007/978-3-319-75388-1](https://doi.org/10.1007/978-3-319-75388-1) - Drareni K., Mercier C., Riantiningtyas RR, Dougkas A., Riche B., Roux P., Fingal C., Labrosse H., Farsi F., Dayde D., Roche M., Nazare JA, Fournel A., Maucort-Boulch D., Bensafi M., Mourier V., Bruyas A., Giboreau A. (2025) Development and validation of a food-related quality of life questionnaire (CANUT-QVA) for cancer patients, *Clinical Nutrition Open Science* , [https://doi.org/10.1016/j.nutos.2025.01.001](https://doi.org/10.1016/j.nutos.2025.01.001) - Franzon C., Dougkas A., Memery J., Prigent J., Appleton KM. (2024) A qualitative study to explore and identify reasons for dairy consumption and non-consumption among young adults (18–30 years old) in the UK and France, *Journal of Nutritional Science* , [https://doi.org/10.1017/jns.2024.78](https://doi.org/10.1017/jns.2024.78) - Galiñanes Plaza A., Abiven F. & Giboreau A (2024) Exploring the influence of multisensory experiences on consumer evaluation of iced teas. International Journal of Gastronomy and Food Science.37, [https://doi.org/10.1016/j.ijgfs.2024.101011](https://doi.org/10.1016/j.ijgfs.2024.101011) - Giboreau A. & Carrouel F. (2024) Advancing the understanding of sensory and nutritional health through multidisciplinary research. Editorial Special section, *Clinical Nutrition Open Science* , 58, 10-12, [https://doi.org/10.1016/j.nutos.2024.09.003](https://doi.org/10.1016/j.nutos.2024.09.003) - Giboreau A. & Michaud M. (2024) The pleasure of meals in healthcare institutions, from context to plate, *L'Aide-Soignante39, 265, 17-19,* [https://doi.org/10.1016/j.aidsoi.2025.01.006](https://doi.org/10.1016/j.aidsoi.2025.01.006) - Giboreau A., Mourier V., Rousseau C., Lavergne S., Vansteene D. (2024) Culinary solutions to prevent or delay advanced malnutrition: Patients and chefs' contribution to the nutritional enrichment of standard recipes, *Clinical Nutrition Open Science* , 56, 287–295, [https://doi.org/10.1016/j.nutos.2024.05.010](https://doi.org/10.1016/j.nutos.2024.05.010) - Joussain P., Giboreau A., Zellner B., Morizet D., Romagny S. (2024) The influence of real-life contexts on user experience, odor perception and perceived performance of hair care products, *Food Quality and Preferences* , 115, 105-108, [https://doi.org/10.1016/j.foodqual.2024.105108](https://doi.org/10.1016/j.foodqual.2024.105108) - Lecerf JM, Delayre C., Moulenq O., Tetedoie C., Raynard B., Vansteene D., Grob M., Valque H., Giboreau A., Dépeint F., Pouillart P. (2024) Food pleasure in patients treated for cancer., *Nutrition & Endocrinology* , (Special Issue), 25-28., [https://inria.hal.science/hal-04684545/](https://inria.hal.science/hal-04684545/) - Lippi A., Dinnella C., Spinelli S., Giboreau A., Mourier V., Monteleone E. (2024) Modulating taste and trigeminal sensations in food models to assess individual variations in sensory and hedonic responses to food, *Clinical Nutrition Open Science* , 56, 212-227., [https://doi.org/10.1016/j.nutos.2024.06.005](https://doi.org/10.1016/j.nutos.2024.06.005) - Lippi, A., Spinelli, S., Ghelfi, C., Dinnella, C., Giboreau, A., Mourier, V., & Monteleone, E. (2025). Food service in cancer hospitals: A co-creation approach to increase liking and to reduce food waste. Food Research International, [https://doi.org/10.1016/j.foodres.2025.117393](https://doi.org/10.1016/j.foodres.2025.117393) . - Riantiningtyas RR, Dougkas A., Bredie WLP, Kwiecien C., Bruyas A., Philouze P., Giboreau A., Carrouel F. (2024) Investigating oral somatosensory perception and oral symptoms of head and neck cancer patients: insights on eating behavior, *Supportive Care in Cancer* , 32 (5), Springer, [https://doi.org/10.1007/s00520-024-08512-4](https://doi.org/10.1007/s00520-024-08512-4) - Riantiningtyas RR, Dougkas A., Kwiecien C., Carrouel F., Giboreau A., Bredie WLP (2024) A review of assessment methods for measuring individual differences in oral somatosensory perception, *Journal of texture studies* , 55 (4), Wiley, , [https://doi.org/10.1111/jtxs.12849](https://doi.org/10.1111/jtxs.12849) - Ritsch N., Guyot E., Domingie S., Disse E., Iceta S., Nazare JA., Dougkas A. (2024) Food choices, microstructure of ingestive behavior and sensory perceptions after bariatric surgery in women: a cross-sectional study, *Appetite* , Elsevier, [https://doi.org/10.1016/j.appet.2024.107800](https://doi.org/10.1016/j.appet.2024.107800) - Bagot S, Ramos I, Hackney AC, Finlayson G, Fournier E, Boirie Y, Duclos M, Isacco L, Thivel D. (2025) Appetite-control and eating-behavior traits might not be impacted by a single weight-cycling episode in weight-cycling athletes: results of the WAVE study. *Int J Sports Physiol Perform* doi: 10.1123/ijspp.2024-0298. - Franzon, C, Dougkas A, Memery J, Appleton KM (2025) How Do French Adults Consume Their Dairy Foods? A Characterization Study Using the INCA3 Database. *Gastronomy* , [https://doi.org/10.3390/gastronomy3040018](https://doi.org/10.3390/gastronomy3040018) - Wagner S, Girerd N, Lemonnier C, Dougkas A. et al. (2025) Saturated fat from dairy sources and cardio-metabolic health: insights from the STANISLAS cohort. *Eur J Nutr.* doi:10.1007/s00394-025-03763-1 - Bagot S, Pereira B, Miles-Chan J, Gryson C, Chanséaume Bussière E, Duclos M, Thivel D, Isacco L (2024). The usual degree of weight loss might be associated with specific fat and protein intakes during a period of weight maintenance in athletes used to weight variations: preliminary results from the WAVE study. *Nutr Res* . doi: 10.1016/j.nutres.2024.07.009. #### Links - [Publications 2019 - 2023](/media/e4ffb8e8-373b-11f1-958d-06c789400b50/bda7caf4-da8b-11f0-aa36-d633c70351ee/0-publications-2019-2023.pdf) # Our SCIENCE activities (page) - url: https://www.research-innovation.institutlyfe.com/our-science-activities - main: false ## Our SCIENCE activities # Our user experience support (page) - url: https://www.research-innovation.institutlyfe.com/our-advice-and-innovation-services/user-experience-support - main: false ## User experience support Consumer/professional studies - Sensory evaluation ## *Untitled section* Our UX team helps you better understand your users and refine your strategies through: - #### The evaluation of your products or equipment with end users – consumers, professionals, at home or in real-world conditions. - We offer to conduct preference/perception/choice studies, to observe experts/consumers in real-life situations in different application locations (home, Living lab, immersive room, bar, student residences...). - #### **Analysis of the attitudes, expectations and practices** of consumers and professionals with the support of our scientific experts - We offer to conduct individual interviews, focus groups with and without product tastings - prototypes, cross-cultural online surveys... - #### **Benchmarking** : positioning against your competitors, comparison of prototypes (reduction of salt, sugar, plant-based alternatives…), building sales arguments with our industry experts. *Laboratory tests, field tests with culinary professionals, hotel and restaurant staff, consumer tests, individual interviews, focus groups, online surveys, implicit association tests, …* #### Links - [See our product/equipment testing locations…](/our-ecosystem/our-infrastructures) # Infrastructure (page) - url: https://www.research-innovation.institutlyfe.com/our-ecosystem/our-infrastructures - main: false ## Infrastructure ## An environment conducive to innovation The **Lyfe Institute Research Centre** is distinguished by a human-centered approach, studying the physiological, psychological and socio-cultural factors influencing diet. **State-of-the-art spaces** : **ISPAR Innovation & Science for Food and Catering,** a **comprehensive technical platform** with a range of services available to all stakeholders in the sector (PIA3 State Region - France 2030) ## *Untitled section* ## Cooklabs **The Cooklab** is a culinary research and development laboratory. It is a fully equipped professional kitchen space with an **audio-video recording system** . It also includes a **tasting area** with a capacity of 8 people, equipped with a camera and adaptable depending on the nature of the project. **Live-cooking** sessions are regularly organized with various participants, consumers or professionals. The Lecossec kitchen deploys this principle of **interaction and co-creation** with the possibility of welcoming consumers or professionals in collective practice sessions with 12 workstations. ## The Living Lab In Ecully, a **fully modular environment** dedicated to research and exploration. The **Living Lab** can accommodate 30 people in a real-life consumption setting, designed according to the needs of studies and experiments. An **audiovisual control room** allows for the management of audio and video recordings, thus capturing in real time the gestures and choices of consumers (with their consent) and measuring their preferences, perceptions, and choices during meals. In the evening, the Living-Lab transforms into a **bistronomic restaurant** open to the public: it's the [Experience restaurant](https://www.experience-restaurant.fr/) , and students from the Lyfe Institute create a unique menu! ## The Restau-Lab Fully modular, this restaurant room lends itself to staging **all types of catering** , for **evaluating new concepts** or **staging meals** in different environments to study contextual factors or assess the suitability of the offer/environment. It can also be transformed into a **multisensory room** , where all the senses are awakened through the creation of **immersive scenarios** : sensory terminals modulate the sound environment, air quality (smells, wind, misting, heating lamps) and interactive video projectors create 360° HD visual environments). ## Immersive Room multisensory The Lyfe Institute's Research and Innovation Centre is equipped with an **80 m2** multisensory immersive room (MIXH, for Mulisensory Immersive eXperience Hall), capable of projecting images ( **interactive 3D** with sensory interactions, **360° vision** , **HD around users)** , and of **diffusing sound, hot or cold air, misting, smells** ( [Lab in the Bag](https://thelabinthebag.com/fr/) ). All this equipment makes it possible to place several people, or even **several dozen people** , in an immersive situation, whether for applications related to scientific research, agri-food R&D or event management. ## The places professional simulation At the Lyfe Institute, **professional simulations** are at the heart of the school's pedagogy, inspired by **"learning by doing"** (learning and understanding through practice). The Lyfe Institute benefits from a [**unique application ecosystem**](https://www.institutlyfe.com/institut-lyfe/nos-lieux-de-mise-en-situation-professionnelle/) with application locations that cover the full diversity of the Hospitality and Catering world: so many infrastructures that can be **a real playground, research and innovation.** ### Restaurants - [**The Lyfe Institute Table**](https://latable.institutlyfe.com/) **:** In Gerland, on the EM Lyon campus, Mediterranean cuisine and a brasserie atmosphere. - **F&B:** Our training restaurant welcomes 600 students and staff every day. It allows our students to immerse themselves in a high-volume catering environment, closely resembling the realities encountered in institutional catering or event settings: managing flow, adhering to hygiene and safety standards, logistical planning, cost optimization, and reducing food waste. - **Flavor Square:** Contemporary and welcoming, this on-site restaurant is open to staff and students of our school. Students and professionals offer modern and creative cuisine, relaxed and friendly service, in an atmosphere that emphasizes sharing and good cheer. - **Rose Kitchen:** This is the food outlet dedicated to street food. Designed as an agile, lively and creative space, it allows our students to explore an essential segment of today's food service industry, directly linked to consumer expectations: speed, accessibility, taste, sustainability. ### The Bars - **Rose Garden** The [Rose Garden is an upscale cocktail bar](https://rose-garden.zensites.zenchef.com/) open to the public, located in the Château de la Roseraie on our campus. In a refined and elegant setting, you'll immerse yourself in the world of premium wines and beverages, with a menu created by our instructor, Alain Dauvergne, 2023 French Cocktail Champion. - **Rose Bar** The Rose Bar, the school's internal bar, is a friendly space where students meet to drink coffee, tea or enjoy a pastry during their breaks. ### Our Shops - [**The Lyfe Institute Workshop**](https://www.instagram.com/latelier_institutlyfe/) In Gerland, on the EM Lyon campus, Bakery – Pastry Shop ### Our Hotels - [The Royal Hotel](https://www.lyonhotel-leroyal.com/) In Bellecour, a 5-star training hotel - **The Clipper** (budget hotel residence) In Ecully, the student residence of the institute ### Our other application areas - **Tea room** - **Studio café** - **The Melibar** - **The Sommelier's Cellar** - **Frank Pétagna Amphitheater** The amphitheater is ideal for culinary demonstrations, product presentations, and tastings. It includes over 80 seats with tables for taking notes. This space is equipped with professional kitchen equipment (hot and cold) as well as a dishwashing area. - **Accor Amphitheater** 250 seats for conferences ## *Untitled section* ### Amphitheater ### Barmix ### School ### Hotel ### Restaurant ### Hotel ### Rose Bar ### Studio ### Immersive Room # Research Seminars (page) - url: https://www.research-innovation.institutlyfe.com/our-science-activities/research-seminars - main: false ## Research Seminars ## *Untitled section* The Lyfe Institute's research seminars aim to foster the exchange and sharing of knowledge. These working meetings bring together specialists from around the world, representing various disciplines, in Ecully, to broaden fields of knowledge and enrich methodological discussions. They also provide an opportunity for visiting researchers and those from the Lyfe Institute to present their recent work to doctoral students, partners (universities, research laboratories, etc.), and faculty, or to contextualize the findings of various studies. *The seminars take place on the Lyfe Institute campus in Ecully from 2pm to 4pm* *Free access (registration required)* *Option to attend via web conference.* **2026 Program** - February 17 - March 10 - April 21 - May 19 - June 16 - September 8 - October 6 - November 3 - December 1 # Research (page) - url: https://www.research-innovation.institutlyfe.com/our-activities-science/research - main: false ## Research The team conducts research on **the mechanisms** of tasty, healthy and sustainable food, from a multidisciplinary perspective by questioning **the experience and pleasure of meals,** through the study of **social, cognitive and nutritional factors** . ## Social Sciences ## *Untitled section* The social science research group aims to **support contemporary food transitions** . towards models that are more respectful of health, the environment and individuals **through an understanding of their social and cultural components** . The projects are structured in particular around the description of the social conditions of acceptance of dietary change, the relationships around meals (commensality) and food, and a critical approach to food heritage, considered as resources to cope with a changing world. The research focuses on consumers, restaurant professionals, and cultural institutions. The work is primarily grounded in **sociology and anthropology** , while occasionally collaborating with related disciplines such as social psychology, social geography, and history. Methodological approaches are predominantly qualitative, including interviews, observations, ethnography, and online content analysis. ## Example projects ### ALGOMENU - Potential of French macroalgae for a balanced and healthy diet (ANR) The objective of this project is to assess the potential of French macroalgae as a healthy food source within a balanced diet. It combines the biochemical characterization of macroalgae and the impact of processing methods on their composition, the in vivo evaluation of the effect of macroalgae consumption on metabolism via modulation of the gut microbiota, and the study of consumer acceptability of these macroalgae through a sociological approach and consumption tests. [Potential of French macroalgae as a new sustainable food source | ANR](https://anr.fr/Projet-ANR-23-CE21-0009) ### CONVIVIUM - New European Bauhaus Solutions in Food, Living Heritage and Conviviality. (Horizon-Europe) Recognizing food as a "living heritage," CONVIVIUM promotes sustainable and cultural solutions through design prototypes, cultural events, new organizational models, and digital tools. In doing so, the project connects tradition with innovation to foster sustainability and inclusion. [**CONVIVIUM - New European Bauhaus Solutions In Food, Living Heritage, And Convivality**](https://convivium-neb-project.com/) ### The TrALIM Food Transitions Chair, in partnership with Lumière University Lyon 2 It is dedicated to understanding the dynamics at work in the food system and their translation into practices of food production, processing, consumption, and governance. Its mission is to define and support projects aimed at studying and promoting a transition towards healthy, high-quality, responsible, and equitable food, integrated into local areas at various scales. ## Food Cognition ## *Untitled section* The cognitive science research group develops an **integrative approach to cognitive science** applied to food, linking perception, memory, learning, decision-making, and action. Its work explores how **cognitive and perceptual mechanisms** shape our eating behaviors, from multisensory perception to decision-making biases. The team is distinguished by its **multidisciplinary approach** , including cognitive psychology, neuroscience, artificial intelligence (AI) and philosophy, to explore neurogastronomy, sensory expertise, culinary creativity and cognitive barriers to sustainable food transition. **The team** also conducts pioneering research on olfactory and oenological language, mental representations of flavors, olfactory memory, and their links to culinary arts and the art of dining. Through innovative immersive and multisensory protocols, the team aims to **understand, predict, and enrich the dining experience.** This team plays a major role in training a new generation of international researchers specializing in perception, cognition, and gastronomy. ## Example projects ### BAGEL (France Relance – ANR – PNA AURA) This project, conducted with the Laboratory for the Study of Learning and Development (Dijon), examines the causal links between cognition and food rejection in children aged 3 to 6. It explores the cognitive mechanisms involved in neophobia and food avoidance (cognitive rigidity, flexibility, food knowledge) in order to propose effective dietary diversification strategies and promote better acceptance of fruits and vegetables during early childhood. ### DEEPFOODING (Lyfe Foundation) In partnership with the Champalimaud Centre for the Unknown (Portugal), this project analyzes how novices and experts perceive, prioritize, and remember the wine tasting experience. By combining cognitive neuroscience, language analysis, and artificial intelligence (AI), it aims to model the mental organization of the sensory (aromas, flavors, texture, structure) and semantic (origin, grape variety, climate, styles) dimensions associated with wine. The project studies how these dimensions are transformed with expertise using AI tools applied to tasting descriptions. It opens up concrete perspectives for learning, sensory training, and the development of professional skills. ### RELISH (Horizon Europe) This project investigates how recipes and culinary practices function as cultural vectors, particularly among young adults aged 18 to 25. It brings together partners from 7 European countries to understand how gastronomic heritage evolves in a globalized world, how eating habits are linked to identity, sustainability and digital technology, and how culinary traditions can be transmitted and reinvented. [See their website](https://relisheu.org/) ## Nutrition and eating behavior ## *Untitled section* The Nutrition Sciences Research Group studies the **complex interactions between sensory, nutritional, and behavioral factors** that influence food preferences, eating behaviors, and appetite at different stages of life. Its aim is to deepen our understanding of the relationship between meals and the individual, and to optimize food intake according to individual needs, whether related to general health or specific pathologies. Using participatory and interdisciplinary approaches, this research seeks to develop evidence-based solutions tailored to the specific needs of individuals for optimal nutrition and improved quality of life. The research combines behavioral analyses, culinary interventions, and international industrial and academic partnerships. ## Example projects ### Bariataste (ANR, Fondation Institut Lyfe, Apicil) brings together the expertise in nutrition, bariatric medicine, psychiatry, sensory science, and eating behavior of the Lyfe Institute, the CarMen Laboratory, and Laval University (Canada). Through this collaboration, we have shown that patients undergoing bariatric surgery exhibit distinct food preferences based on their sensory perceptions, the duration of follow-up, and the success of the surgery. This program has resulted in four publications, two joint doctoral theses, and new perspectives on sensory and behavioral adaptations in these individuals. ### CANUT Cancer Nutrition and Taste (Co-led with HCL Hospices Civils de Lyon) studies sensory alterations in patients undergoing chemotherapy and their link to the pleasure of eating. This research, conducted in collaboration with various partners—scientists, clinicians, and industry professionals—has not only confirmed the impact of taste and smell alterations but has also revealed, for the first time, the essential role of somatosensory alterations in patients' food choices and eating behavior. The SomestAlim project has complemented this knowledge by focusing on touch disorders and oral discomfort. In collaboration with culinary experts, the results have led to the development of recipes adapted to the different sensory profiles of patients. [https://onco-aura.fr/projet-canut/](https://onco-aura.fr/projet-canut/) ### JACK – Legumes from farm to plate The team develops and tests innovative legume-based recipes in an experimental restaurant to understand and reduce barriers to legume consumption. As part of the **JACK project** (France 2030/ANR), recipes and menus are co-created with chefs and evaluated by consumers. A behavioral model and questionnaire are also being developed to identify key factors influencing legume consumption, demonstrating the team's expertise in combining culinary innovation with sensory and consumer research. [Project Jack: Adding value to dried vegetables from farm to plate](https://www.groupe-esa.com/projets_recherche/projet-jack/) # Academic partners (page) - url: https://www.research-innovation.institutlyfe.com/our-ecosystem/our-partner-network - main: false ## Our network of academic partners ## *Untitled section* - ### Claude Bernard University Lyon 1 - ### Onco Aura - ### Hospices Civils de Lyon - ### Lyon Metropolitan Area 69 - Lyon France Local Authority Partner Region - ### Auvergne-Rhône-Alpes Region Région Auvergne Rhône Alpes France Local Authority Partner Region - ### Lumière University Lyon 2 - ### EHESS - ### Umeå University - ### KU Leuven - ### University of Coimbra - ### University of Rennes - ### AgroParisTech - ### University of Copenhagen - ### Montpellier University Hospital - ### ESA - ### SayFood (AgroParisTech, INRAE) - ### Princess Máxima Centre - ### Léon Bérard Centre (CLB) - ### Università di Scienze Gastronomiche di Pollenzo - ### Lyon Neuroscience Research Center - ### LIRIS - ENISE - ### Champalimaud Center for the Unknown - ### In Hort - ### Harokopio University Athens - ### Bournemouth University - ### Milan University Milan Italie - ### Florence University Florence Italie - ### Oxford University Oxord UK - ### Stanford University Stanford USA - ### Laval University Québec Canada - ### University of Montreal Montréal Canada - ### CREDACentro de Investigación en Economía y Desarrollo Agroalimentario - ### Durham University ## Universities and Clinical Centers ### West Cancer Institute ### Harokopio University of Athens [Home - Χαροκόπειο Πανεπιστήμιο](#) ### CREDACentro de Investigación en Economía y Desarrollo Agroalimentario # PhD Program (page) - url: https://www.research-innovation.institutlyfe.com/our-science-activities/phd-program - main: false ## PhD Program Doctorate ## The PhD program The **doctoral program** of the Lyfe Institute Research Centre is part of a **strong scientific ambition** : to contribute to major food transitions by reconciling sensory quality, health and sustainability. It is based on **close cooperation** between researchers, culinary experts and restaurant professionals, in order to produce **rigorous knowledge, rooted in practices and conducive to innovation.** The research adopts **a holistic approach** , integrating individuals, food products, and consumption environments. **Thesis projects** align with the center's research themes and draw upon multiple disciplines. - **In social sciences,** they examine the cultural and social dimensions of food practices, both in France and abroad. - **In cognitive science,** they explore the perception of food and drink, learning, memory, and expertise. - **In nutritional science,** they analyze food preferences, appetite, consumption, and interactions. #### Links - [Current theses](#section-e140cc1-o) - [Theses defended](#section-ba7b56c-o) ## Training in and through research Scientific rigor & Integrated approach ### **Academic research** of excellence The problem addressed by each thesis falls within the research areas of the center: in social sciences, the subjects focus on the socio-cultural dimensions of food transitions; in cognitive sciences, on the perception of food and drinks, learning, memory, expertise; and in nutritional sciences, on preferences, appetite, food consumption and the sensory and nutritional modulations of meals. Furthermore, each thesis is grounded in an academic discipline that defines the theoretical framework, concepts, and methodologies, forming the foundation of the research. The project aims to advance scientific knowledge on the issue addressed. The results obtained are published internationally. They also serve to enrich teaching content and/or to explore practical applications within a dynamic of innovation. ### **A doctoral training adapted** to the researchers of tomorrow Regardless of the doctoral funding arrangement (public scholarship, CIFRE agreement, etc.), each doctoral candidate is enrolled at the university in a doctoral school within their discipline. The thesis is supervised by one or two thesis directors (from the Lyfe Institute and/or a partner laboratory). The Lyfe Institute's PhD program aims to address the evolving role of researchers, who are increasingly situated at the intersection of academia and the business world. To tackle these new research challenges, the doctoral program allows students, over three years, to develop key skills in multidisciplinary reasoning, scientific rigor, project management, communication, international engagement, and practical knowledge transfer. ### **A structured scientific framework** and unique resources A steering committee is formed from the beginning of the thesis and consists at a minimum of the thesis director(s) and may include external partners depending on the projects (professional from the Hotel and Restaurant industry, clinician, etc.). A Thesis Monitoring Committee (CSI) is held at the end of the 1st and 2nd year with external examiners to monitor the scientific progress and the conditions of the thesis to ensure its smooth progress. The Research Centre's spaces are accessible to doctoral students for conducting studies with professionals, trainers, students, and clients: Living Lab (experimental restaurant, professional kitchen, home kitchen), laboratory, meeting rooms. The same applies to the equipment and other spaces of the Lyfe Institute (La Table training restaurant, Le Royal training hotel, Rose Bar/Rose Garden training bar, etc.). ## Focus on the theses in progress ## Research in Social Sciences - [Maxence Blanchet](/qui-sommes-nous/equipe/maxence-blanchet) , Practices and representations of fermented plant-based foods in Europe: from traditional uses to contemporary innovations, Umeå University, Sweden - Armando Perez-Cueto & Research and Innovation Centre of the Lyfe Institute - Maxime Michaud - [Marie d'Antimo](/qui-sommes-nous/equipe/marie-d-antimo) , Study of the plant-based nature of food practices: consumers and associations driving agri-food transitions around legumes (ALINOVEG), Lumière University Lyon II - Béatrice Maurines & Research and Innovation Center of the Lyfe Institute - Maxime Michaud - [Loureiro Maira](/qui-sommes-nous/equipe/maira-loureiro) , From paper tables to digital tables: preservation, transmission and transformation of family food heritage through citizen participation and technology, University of Coimbra - Carmen Soares & Research and Innovation Centre of the Lyfe Institute - Raul Matta - [Olga Mélique](/qui-sommes-nous/equipe/olga-bychkova-melique) , Dynamics of the circulation of food knowledge between science and society through citizen associations, France Relance / ELICO Laboratory, University of Lyon 2 - Susan Kovacs & Research and Innovation Center of the Lyfe Institute - Maxime Michaud - [Maeva Piton](/qui-sommes-nous/equipe/maeva-piton) , Understanding the psychosocial implications of parental exposure to food fake news: the role of beliefs and food literacy, Lumière University Lyon 2 - Marie Préau - [Calixte Engelberg](/qui-sommes-nous/equipe/calixte-engelberg) , The social conditions of the renewal of the food repertoire. The example of seaweed consumption, EHESS - Séverine Gojard, Research and Innovation Center of the Lyfe Institute - Maxime Michaud ## Research in Cognitive Sciences - [Adoración Guzmán García](/qui-sommes-nous/equipe/adoracion-guzman-garcia) , The influence of information and social norms on students' eating behavior, Laboratory of Human and Artificial Cognition (CHArt, RNSR 200515259U) - Doctoral School 472, Paris Sciences et Lettres - École Pratique des Hautes Études, Research and Innovation Center of the Lyfe Institute - Jérémie Lafraire - [Laura Gagliardi](/qui-sommes-nous/equipe/laura-gagliardi) , Cognitive Factors and the Cognitive Implications of Moral Disgust in the Food Domain, Culinary Mind, The Human Mind and Its Explanations, University of Milan - Andrea Borghini & Research and Innovation Center of the Lyfe Institute - Jérémie Lafraire - [Fateme Aliyari](/qui-sommes-nous/equipe/fateme-aliyari) , How are olfactory and trigeminal stimuli processed by the human brain? Functional studies of the oscillatory correlates of olfactory and trigeminal perception in Magnetoencephalography, Lyon 1 - Nathalie Buonviso & Research and Innovation Center of the Lyfe Institute - Anne-Lise Saive - [Zuzanna Dedyk](/qui-sommes-nous/equipe/zuzanna-dedyk) , Deepfooding: Modeling Tasting Experiences Using Artificial Intelligence, Doctoral School 472, Paris Sciences et Lettres - École Pratique des Hautes Études, Research and Innovation Center of the Lyfe Institute - Jérémie Lafraire - [Maxime Barbier](/qui-sommes-nous/equipe/maxime-barbier) , NAT-AWING Nature in the Art of Winemaking: Wine Expertise and Categorization, University of Milan - Andrea Borghini & Research and Innovation Center of the Lyfe Institute - Jérémie Lafraire ## Research in Nutrition and Eating Behavior - [Nina Ritsch](/qui-sommes-nous/equipe/nina-ritsch) , Evolution of eating behavior in patients who have undergone bariatric surgery, University of Lyon 1, CarMeN Laboratory - Julie-Anne Nazare & Research and Innovation Center of the Lyfe Institute - Anestis Dougkas - [Anaëlle Venturini](/qui-sommes-nous/equipe/anaelle-venturini) , Individuals' experience of food perception and intake in the context of vomiting and nausea during pregnancy, Lyfe Institute Research and Innovation Center - Anestis Dougkas & Audrey Cosson - [Samia Saraya Jean](/qui-sommes-nous/equipe/samia-saraya-jean) , Changes in perception and food preferences in children with cancer undergoing chemotherapy, University of Lyon 1, Research and Innovation Center of the Lyfe Institute - Anestis Dougkas ## Focus on the theses defended ## Theses in Social Sciences - Arnaud Lamy, Plant and animal food in catering: consumption trends and adaptation of the sector to sustainable development challenges, Joint Research Unit MOISA (Markets, organizations, institutions and stakeholder strategies) L'Institut Agro | Montpellier SupAgro, Doctoral School EDEG (Doctoral School of Economics and Management of Montpellier) / M. Sebbane, IPBR - Lyfe Institute Foundation (2023) - Fairley Le Moal, Eating together in the family setting: studies of the impact of shared meals on family relationships, I. Mallon, Univ. Lumière Lyon 2 / M. Michaud, IPBR, Mars Food Download the booklet " [A table en famille](/media/e4ffb8e8-373b-11f1-958d-06c789400b50/455b3d04-df42-11f0-b14d-d633c70351ee/0-a-table-en-famille.pdf "Download 'A table en famille.pdf' [PDF - 4 MB]") " (At the table as a family), based on the thesis by Fairley Le Moal, from the "Food and Well-being" collection, Lyfe & Apicil Institute (2022) - Marie Sigrist, Transnational Food Dynamics: Food Practices of Brazilian Immigrants in France and French Immigrants in Brazil, I. Bianquis, Univ.Tours, M. Michaud, IPBR, [G&G Pélisson Foundation](http://www.fondationpelisson.com/) for the Lyfe Institute, Lyfe Worldwide Alliance Institute (2021) - Rafaël Villota, Valorisation of local food products and the heritage of rural Ecuadorian areas, C. Delfosse, Univ. Lumière Lyon 2 / M. Michaud, IPBR, Universidad San Francisco de Quito (2021) [Watch the video](https://www.youtube.com/watch?v=A3hcffCgmDk) - Camille Massey, Impact of time constraints on food choices in a professional context, L. Saulais, IPBR, GAEL / A. Giboreau, IPBR, Univ. Lyon1 - Apicil, Elior Download the booklet " [Lunch at work, a question of time](/media/e4ffb8e8-373b-11f1-958d-06c789400b50/5735c76a-df42-11f0-895a-d633c70351ee/0-dejeunerautravail.pdf "Download 'Lunch at Work' [PDF - 2 MB]") ", a booklet based on the thesis of Camille Massey, from the "Food and Well-being" collection, Lyfe & Apicil Institute (2020 - Economic Sciences) ## Theses in Cognitive Sciences - Matteo Gandolini, Green Minds: The influence of food knowledge on the attractiveness of plant-based foods in children aged 3 to 6, Culinary Mind, National Food Programme Territories in Action, A. Borghini, University of Milan - Department of Philosophy / J. Lafraire, IPBR (2025) - Clara Lakritz, Controlling one's diet: a study of food representations in orthorexic subjects or those suffering from eating disorders in France and Canada, Systemic Health Pathways Laboratory EA 4129 - EDISS Doctoral School, Claude Bernard University Lyon 1 / J. Lafraire, IPBR, (2023) Download the booklet " [Food: When Control Rhymes with Loss of Control](/media/e4ffb8e8-373b-11f1-958d-06c789400b50/700886e2-df42-11f0-8a3e-d633c70351ee/0-alimentation-quand-controle-rime-avec-perte-de-controle.pdf "Download 'Food - when control rhymes with loss of control.pdf' [PDF - 2 MB]") ", based on the thesis by Clara Lakritz, from the "Food and Well-being" collection by the Lyfe Institute and Apicil. - Morgane Dantec - Perceptual and cognitive markers of the naturalness of flavored products: a transcultural perspective, M. Bensafi, CRNL, Univ. Lyon 1 / J. Lafraire, IPBR, - Mane (2022) [Watch the video](https://www.youtube.com/watch?v=aA-j3xCuR00) - Damien Foinant, Dietary Variety and Cognitive Development in Children Aged 4 to 6, JP Thibaut, CNRS - University of Burgundy Franche-Comté / J. Lafraire, IPBR, Burgundy Franche-Comté Region Download the booklet " [Better understanding food refusal in young children](/media/e4ffb8e8-373b-11f1-958d-06c789400b50/81281b04-df42-11f0-9b06-d633c70351ee/0-livret-damien-foinant.pdf "Download 'Damien Foinant booklet.pdf' [PDF - 2 MB]") ", based on the thesis by Damien Foinant, from the "Food and Well-being" collection, Lyfe & Apicil Institute (2021) - Abigail Pickard, Food refusal in young children (3-6 years): origins and strategies to overcome it, JP Thibaut, CNRS - University of Burgundy Franche-Comté / J. Lafraire, IPBR, EU project Edulia (Nofima) (2021) [Watch the video](https://www.youtube.com/watch?v=J9OGE1Q40Io) ## Theses in Nutrition and Eating Behavior Sciences - Sarah Domingie, AGEAT: A multi-criteria and multi-actor approach to better design food products adapted to the physiology and expectations of young seniors, AgroParistech, Université Paris-Saclay - Anne Saint-Eve & Centre de Recherche et d'Innovation de l'Institut Lyfe - Audrey Cosson & Agnès Giboreau (2025) - Angelica Lippi, MYPREFMED: Dietary preferences in cancer patients for the Mediterranean diet, University of Florence - Erminio Monteleone & Sara Spinelli & Research and Innovation Center of the Lyfe Institute - Agnès Giboreau (2025) - Caterina Franzon, Obstacles, facilitators and strategies for changing dairy consumption: an intercultural perspective, Bournemouth University - Juliet Memery & Kathrin Appleton & Lyfe Institute Research and Innovation Centre - Anestis Dougkas (2025) - Reisya Rizki Riantiningtyas, Somatosensation in cancer patients: variability and influence on the eating experience, University Lyon 1 - Florence Carrouel & University of Copenhagen - Wender Bredie & Research and Innovation Centre of the Lyfe Institute - Anestis Dougkas (2024) - Erika Guyot, Baria Taste. Taste and bariatric surgery: A prospective exploration of the evolution of eating behavior in patients who have undergone obesity surgery, University of Lyon / HCL - Emmanuel Disse & Research and Innovation Center of the Lyfe Institute - Anestis Dougkas (2021) **Benjamin Delessert Prize** *Download the booklet " [Bariatric Surgery and Tastes: What Changes,](/media/e4ffb8e8-373b-11f1-958d-06c789400b50/971f556c-df42-11f0-a913-d633c70351ee/0-livret-nutrition-n-7-chirurgie-bariatrique-erika-guyot.pdf "Download 'BIVRET-NUTRITION-N°7-CHIRURGIE-BARIATRIQUE_Erika Guyot.pdf' [PDF - 2 MB]") " based on Erika Guyot's thesis, from the "Food and Well-being" collection, Lyfe & Apicil Institute* - Kenza Drareni, Taste and Cancer: Towards a Culinary Approach to Sensory Disorders and Malnutrition Related to Chemotherapy, University of Lyon 1 / CNRS - Moustafa Bensafi & Research and Innovation Center of the Lyfe Institute - Agnès Giboreau (2020) **ARC Foundation and CLARA Cancer Cluster Prize** *Download the booklet " [The Pleasure of Eating During Chemotherapy](/media/e4ffb8e8-373b-11f1-958d-06c789400b50/97d836b8-df42-11f0-81c9-d633c70351ee/0-apicil-le-plaisir-de-manger-sous-chimio.pdf "Download 'APICIL_Le-plaisir-de-manger-sous-chimio.pdf' [PDF - 3 MB]") ," based on Kenza Drareni's thesis, from the "Food and Well-being" collection, Lyfe & Apicil Institute* [Watch the video](https://www.youtube.com/watch?v=g3d8wjXhSy8) # Our projects (page) - url: https://www.research-innovation.institutlyfe.com/our-innovation-advice-and-services/our-projects - main: false ## Our projects ## *Untitled section* The Innovation, Consulting and Services division of the Lyfe Institute supports your projects, whatever your needs and contexts in the food service or consumption sectors. We develop tailor-made solutions designed to maximize your impact and transform your ideas into high-performing offerings, from conception to market launch. ## Some examples: ### **Guide promoting 12 species from sustainable aquaculture in Mediterranean countries** [](https://www.linkedin.com/company/fao/) Produced for and with the FAO, **the Food and Agriculture Organization of the United Nations** , this cookbook, *Farmed Aquatic Food for All Tastes* , offers an **immersive experience in aquaculture** in the Mediterranean and Black Seas, highlighting its strengths and debunking common misconceptions. It presents **twelve emblematic species** through **their culinary traditions and recipes.** Each chapter pairs the story of an innovative producer with a recipe created by a young chef from the Lyfe Institute. From aquaculture to its presentation by chefs, each step is carried out with respect for food that is: tasty, healthy and sustainable for all tastes. [For more information: click to access the digital guide](https://lnkd.in/e_VfCYgz) ### ***Development of plant-based recipes for fast food*** Project with SYSCO to promote the food transition around plant-based products. [To learn more: Sysco presents its new **Generation World Food** catalogue](https://sysco.fr/catalogues/catalogue-world-food/) ### **Pleasure on the plate, elderly people with loss of autonomy** The team received an award from the ADREA Corporate Foundation for designing and distributing the booklet "Pleasure on the Plate: Elderly People with Loss of Autonomy." This culinary guide aims to provide caregivers—family members or professionals—with insights into the specific dietary needs of elderly people at the end of their lives, and to help them prepare tasty and appropriate meals. [Download the PDF booklet](/media/e4ffb8e8-373b-11f1-958d-06c789400b50/b618a3ec-db64-11f0-80b7-d633c70351ee/0-adrea-1.pdf) ## *Untitled section* ### Generating recipe ideas using legumes *The immersive, multisensory room fostering creativity – An exploratory study on recipe ideation using legumes, conducted with Repères and Emulsion Créative. This involved organizing immersive workshops with 360° sound and visual effects, generating recipe ideas using legumes to appeal to young French consumers.* [For more information: click to access the poster](/media/e4ffb8e8-373b-11f1-958d-06c789400b50/36ec52b6-e597-11f0-94cf-def04981102a/0-poster-pang2023-o012.pdf) ### Project about the world of sauces #### From chef to shelf: translating trends into market success To translate these trends into authentic, fresh and inspiring choices, GIVAUDAN challenged leading chefs and technical experts to create 6 outstanding table sauces in just 8 hours. [For more information and to watch the video, click here.](https://www.givaudan.com/specials/table-sauces) ### ALISA **A program dedicated to the nutrition of seniors over 55 years old!** The Innovation Hub of the Lyfe Institute, the Institute for Positive Food, and Vivons en Forme (VIF®) have combined their methodological, impact measurement, and culinary expertise to create the ALISA program, whose objectives are: - To initiate an awareness campaign promoting enjoyable and healthy eating, aimed at people over 55. - Taking into account the daily challenges faced by seniors: accessibility, budget, skills, desires, health risks, family obligations. - To co-create with and for cities a turnkey solution to be deployed to their inhabitants. - Develop an evaluation protocol to identify the levers conducive to acquiring new knowledge and developing new culinary skills through participatory workshops. [For more information:](https://www.institutforapositivefood.org/programme-alisa/) # Who are we ? (page) - url: https://www.research-innovation.institutlyfe.com/who-are-we - main: false ## Who are we ? ## Our vision ### Created in 2008 The [Lyfe Institute](https://www.institutlyfe.com/) Research Centre is a non-profit organization (under the French law of 1901). This unique research space brings together science and gastronomy in the service **of knowledge, doctoral training and innovation.** We train doctoral students through a research program established in partnership with local, national, and international universities. The work is multidisciplinary and original, combining academic expertise in social sciences, cognitive sciences, and nutritional and food sciences. We also offer tailor-made studies and innovative methods: from culinary creativity to product testing in real context, quantitative and qualitative data analysis, for all players in the food industry, serving public and private clients in France and internationally. The Science and Innovation divisions combine their expertise with the knowledge of professionals in the restaurant and hotel industry. Together, they contribute to a better understanding of the mechanisms of tasty, healthy and sustainable food, to developing, testing and deploying solutions for everyone, regardless of age and meal context, in France and internationally, to enriching the teachings of the Lyfe Institute, and to implementing actions for the benefit of society. ### Our missions - Advancing scientific knowledge on food and catering (collaborative projects and publications) - Training through research (doctoral theses with our French and international university partners) - Contribute to the Bachelor and Master's level courses at the Lyfe Institute (theories, methodologies, applications) - Designing, testing and deploying solutions to support food transitions ## Our team #### Links - [Learn more](/who-are-us/team) ## Our publications #### Links - [See our publications](/our-science-activities/publications) # Our ecosystem (page) - url: https://www.research-innovation.institutlyfe.com/our-ecosystem - main: false ## Our ecosystem # Professional experts Lyfe Institute (page) - url: https://www.research-innovation.institutlyfe.com/our-ecosystem/our-experts-in-the-business - main: false ## The industry experts at Institut Lyfe ## *Untitled section* The Science and Innovation teams rely on the sharing of experiences and skills of professionals from the Lyfe Institute, more than **50 chefs and pastry chefs from prestigious establishments, Michelin-starred chefs, Meilleur Ouvrier de France (Best Craftsmen of France), Bocuse d'Or winners…** # Science & Society (page) - url: https://www.research-innovation.institutlyfe.com/our-science-activities/science-and-society - main: false ## Science & Society ## For a diet tastier, healthier and more sustainable The **research center** is committed to supporting the dietary transitions of the population and professionals through the **translation of scientific knowledge** and **collaboration with food service professionals.** Combining **science and innovation,** the team designs, tests, and disseminates solutions and guides, leads workshops and demonstrations, gives public lectures, and **aims for broad outreach** to students, consumers, chefs and restaurateurs, families, patients and caregivers, clinicians, and more. ## *Untitled section* The accessible, illustrated and science-based **CANUT guide** helps cancer patients rediscover the pleasure of eating, through explanations of sensory perceptions, culinary advice and specific recipes. It is distributed by healthcare professionals who can order it via the regional platform: [https://onco-aura.fr/projet-canut/](https://onco-aura.fr/projet-canut/) ## *Untitled section* The **GUSTALIS project** , Taste, health and sustainability in catering: supporting food transitions and the evolution of professional practices, is supported by the **Daniel and Nina Carasso Foundation** . It draws on scientific and gastronomic knowledge and aims to share it concretely with professionals (and future professionals) in the food and commercial catering sector, thus contributing to healthier eating for customers and enabling the evolution of professional practices towards more sustainable practices. ## Collection of booklets Food & Wellness ### Old age, Alzheimer's and related diseases Virginie Pouyet [/media/e4ffb8e8-373b-11f1-958d-06c789400b50/bc7f730a-da97-11f0-b328-d633c70351ee/0-lif8f3-1.pdf](/media/e4ffb8e8-373b-11f1-958d-06c789400b50/bc7f730a-da97-11f0-b328-d633c70351ee/0-lif8f3-1.pdf) ### Vegetables and children David Morizet [/media/e4ffb8e8-373b-11f1-958d-06c789400b50/bd612caa-da97-11f0-b017-d633c70351ee/0-li6961-1.pdf](/media/e4ffb8e8-373b-11f1-958d-06c789400b50/bd612caa-da97-11f0-b017-d633c70351ee/0-li6961-1.pdf) ### Snacking, nibbling… A significant impact Xavier Allirot [/media/e4ffb8e8-373b-11f1-958d-06c789400b50/be1c91e8-da97-11f0-8558-d633c70351ee/0-lieeda-1.pdf](/media/e4ffb8e8-373b-11f1-958d-06c789400b50/be1c91e8-da97-11f0-8558-d633c70351ee/0-lieeda-1.pdf) ### Autism, children who are comfortable in their own skin Anne-Claude Luisier [/media/e4ffb8e8-373b-11f1-958d-06c789400b50/be9ae318-da97-11f0-9d87-d633c70351ee/0-li6ca1-1.pdf](/media/e4ffb8e8-373b-11f1-958d-06c789400b50/be9ae318-da97-11f0-9d87-d633c70351ee/0-li6ca1-1.pdf) ### The pleasure of eating during chemotherapy Kenza Drareni [/media/e4ffb8e8-373b-11f1-958d-06c789400b50/bf5491d2-da97-11f0-87f7-d633c70351ee/0-livret-4.pdf](/media/e4ffb8e8-373b-11f1-958d-06c789400b50/bf5491d2-da97-11f0-87f7-d633c70351ee/0-livret-4.pdf) ### Lunch at work, a matter of time Camille Massey [/media/e4ffb8e8-373b-11f1-958d-06c789400b50/bfe296bc-da97-11f0-9b59-d633c70351ee/0-livret-3.pdf](/media/e4ffb8e8-373b-11f1-958d-06c789400b50/bfe296bc-da97-11f0-9b59-d633c70351ee/0-livret-3.pdf) ### Bariatric surgery and tastes: what's changing Erika Guyot [/media/e4ffb8e8-373b-11f1-958d-06c789400b50/c04f05ea-da97-11f0-a246-d633c70351ee/0-livret-2.pdf](/media/e4ffb8e8-373b-11f1-958d-06c789400b50/c04f05ea-da97-11f0-a246-d633c70351ee/0-livret-2.pdf) ### Better understanding food rejection in young children Damien Foinant [/media/e4ffb8e8-373b-11f1-958d-06c789400b50/c0974dbe-da97-11f0-8179-d633c70351ee/0-livret-1.pdf](/media/e4ffb8e8-373b-11f1-958d-06c789400b50/c0974dbe-da97-11f0-8179-d633c70351ee/0-livret-1.pdf) ### At the family table Fairley Le Moal [/media/e4ffb8e8-373b-11f1-958d-06c789400b50/c11d747a-da97-11f0-921d-d633c70351ee/0-lia005-1.pdf](/media/e4ffb8e8-373b-11f1-958d-06c789400b50/c11d747a-da97-11f0-921d-d633c70351ee/0-lia005-1.pdf) ### When control rhymes with loss of control Clara Lakritz [/media/e4ffb8e8-373b-11f1-958d-06c789400b50/c1971410-da97-11f0-b0fc-d633c70351ee/0-lie9bd-1.pdf](/media/e4ffb8e8-373b-11f1-958d-06c789400b50/c1971410-da97-11f0-b0fc-d633c70351ee/0-lie9bd-1.pdf) # Our solutions (page) - url: https://www.research-innovation.institutlyfe.com/our-advice-and-services-innovation/solutions - main: false ## Our solutions from ideation to market launch The Innovation, Consulting, and Services division of the Lyfe Institute supports your projects, whatever your needs and contexts within the food service or consumption sector. We develop customized solutions designed to maximize your impact and transform your ideas into high-performing offerings, from conception to market launch. We transfer research results to businesses. ## Our offers With a strong community of outstanding Chefs, hospitality experts, researchers, and a network of consumers, the Innovation Hub supports companies, restaurant players, institutions, research organizations, and start-ups in creating new products and services geared towards the food of tomorrow and centered on the user – both consumers and professionals. **You need to...** ##### Inspiration: We explore new creative avenues to transform your ideas into concrete concepts, designed around the expectations of your target audiences. ##### Formulation : Thanks to our industry experts, we develop products, recipes and food offerings related to the challenges of tomorrow's food. ##### Evaluation: We conduct in-depth evaluations with professionals and consumers to ensure your products fully meet market expectations in various consumption contexts (home, restaurants, bars, etc.). These evaluations include hedonic measurements, preference testing, emotion measurement, implicit association testing, and more. ##### Promotion & communication: We showcase your innovations through dedicated communication strategies: books, guides, videos and inspiring content to enhance your visibility. **Feel free to contact us for your projects!** ## A committee of experts The Innovation Hub is supported by a committee of industry experts who bring culinary excellence and rigor to food industry stakeholders, contributing to innovation and technology transfer projects. They are a leading authority on specific themes: plant-based cuisine, sauces, fermentation, mixology, the pastry of tomorrow, and more. ### Florent BOIVIN #### Head Chef Awarded the title of Meilleur Ouvrier de France (Best Craftsman of France) in 2011, he has a distinguished career in France and abroad in Michelin-starred restaurants (Maison Décoret, Les Frères Pourcel, Maison Troisgros). He is currently the Director of Operations at the Lyfe Institute. ### Davy TISSOT #### Head Chef Awarded the title of Meilleur Ouvrier de France in 2004, he won the Bocuse d'Or in 2021. Previously at the helm of the Michelin-starred restaurant Saisons, he continues to train students and is now an ambassador for the institute worldwide. ### Joannic TATON #### Pastry Chef Finalist in the Meilleur Ouvrier de France pastry competition in 2015 and 2023, Vice European champion of the art of sweets at SIRHA 2019. He is currently the executive chef of the Bachelor in International Pastry Management program. ### Florian PANSIN #### Head Chef Formerly a chef in the establishments of Maison Trois Gros, he is now executive chef of the Saisons restaurant, the only training restaurant to have obtained a star since 2020. ### Marc LAHOREAU #### Head Chef After 20 years in prestigious establishments, he created the exclusive "Sauce School" module with chef Yannick Alleno. He is currently the executive chef of the Bachelor in International Culinary Arts Management program. ### Xavier Sacriste #### Head Baker Head bakery instructor at the Institute, he became world champion in 2024 by winning the World Baking Cup. Xavier Sacriste's talent and dedication were recognized in the artistic piece category. ### Gaëtan BOUVIER #### Head Sommelier Former head sommelier and member of the Toques blanches lyonnaises, MOF Sommelier 2023, Master of Port 2019, Best Sommelier of France 2016. He is now restaurant manager and co-manager of our starred restaurant. # Our culinary accompaniment (page) - url: https://www.research-innovation.institutlyfe.com/our-advice-and-innovation-services/our-culinary-support - main: false ## Culinary accompaniment ## *Untitled section* Our culinary team puts its expertise at the service of your innovation and supports you in: - #### **Incorporate new sources of inspiration** derived from trends and the expertise of gastronomy professionals. - We offer different formats: expert interviews, online surveys, creative workshops with designers and professionals integrating professional and consumer data. - #### **Developing new concepts, prototypes and food offerings** , in connection with the challenges of tomorrow's food. - #### **Renovate and modernize your product ranges** , in line with market expectations. - We offer to support your teams in culinary creativity sessions with our industry experts from the Lyfe Institute and its network. - #### **Conduct a Design Sprint** , combining rapid formulation and **focus groups with tasting** to validate your concepts as closely as possible to user expectations. - We propose combining sessions with chefs with feedback from target users on prototypes for rapid activation. - #### **Promote your ingredients, products or equipment** through BtoB or BtoC applications tailored to your target audiences. - We offer you, in the creation of guides/booklets/videos, during demonstrations in your internal and/or external events with professionals in graphic design, photography and video. #### Links # Our Research & Innovation Committee (page) - url: https://www.research-innovation.institutlyfe.com/our-innovation-advice-and-services/our-research-and-innovation-committee - main: false ## Our committee Research & Innovation ## A network dynamic and collaborative The RESEARCH & INNOVATION Committee brings together a variety of players - agri-food industries, distributors, equipment manufacturers, ingredient suppliers, restaurateurs - both French and international, driven by the same passion and the same objective: to advance innovation in the food and hospitality industries. Through exclusive meetings organized with members, the Committee aims to promote the exchange of expertise between professionals from all backgrounds, strengthen networking, access knowledge from the scientific, educational and professional ecosystem of the Lyfe Institute and stimulate co-innovation. The **Research & Innovation Committee** meets several times a year and focuses on: - 3 Innovation webinars: monitoring, scientific results, emerging themes - 10 international webinars: culinary experts, hospitality and catering professionals, from the 23 partner schools of the ALLIANCE network [https://www.institutlyfe.com/international/reseau-alliance/](https://www.institutlyfe.com/international/reseau-alliance/) - A full day of networking and immersion at the Lyfe Institute: exchanges of professional expertise, a multicultural buffet prepared by students from the international ALLIANCE network for inspiration, sharing of experiences related to your products, solutions, or methodologies, and a culinary workshop focused on the food of tomorrow. As a member of the Research and Innovation Committee, you will be fully integrated into the Lyfe Institute ecosystem and benefit from: \- Services at preferential rates with our unique network of experts: MOF (Best Craftsmen of France), Chefs, Sommeliers, Research Professors, ... \- Sharing of news (research seminars, thesis defenses, etc.) \- From respective communication (website, social networks), visibility Contact: ## Our members [https://sysco.fr/](https://sysco.fr/) # Our clients (page) - url: https://www.research-innovation.institutlyfe.com/our-advice-and-innovation-services/our-clients - main: false ## Our clients ## Testimonials ***Houssam HAMZA, Aquaculture Officer, FAO, GFCM:** “This project was a great opportunity to join forces with the Institut Lyfe Research and Innovation Center to showcase the benefits and versatility of farmed aquatic foods by pairing stories of pioneering producers with healthy, tasty and sustainable recipes. Through this collaboration, we aim to promote the Mediterranean and Black Sea aquaculture sector and open up to the consumers of today and tomorrow”.* **Felix Helsmoortel, Strategy & Partnerships Manager, Arbiom: *“*** *We are collaborating with the Lyfe Institute within the framework of the European SYLPLANT project. From the outset, we were impressed by the competence of our contacts. We particularly appreciated the work done around the use of our innovative ingredient Yusto in traditional French recipes* *.”* ## They trusted us! # Events (page) - url: https://www.research-innovation.institutlyfe.com/events - main: false ## Events ## *Untitled section* 10 last # Maira Loureiro (page) - url: https://www.research-innovation.institutlyfe.com/who-are-us/team/maira-loureiro - main: false ## Maira Loureiro PhD student ## *Untitled section* ## Thesis #### From paper tables to digital tables: preserving, transmitting and transforming family food heritage through citizen participation and technology **Description :** This research explores the intersection of family food heritage, citizen science, and open science, focusing on the processes of heritage transmission and preservation. It examines how family food traditions are maintained and transformed through physical and digital media, based on citizens' perceptions and practices. It investigates how the co-creation of a collaborative digital platform, developed within the framework of the European CONVIVIUM project, can strengthen intergenerational continuity and the integration of family food heritage within participatory and socio-technical networks. As a mixed-methods, exploratory, and applied study, it aims to consolidate the theoretical foundations of family food heritage, broaden the use of citizen science and open science in the social sciences, and support the creation of an innovative, socially relevant, and replicable platform that enables both local and global studies while advancing theoretical and empirical knowledge in these fields. **Institution:** University of Coimbra **Doctoral School:** CECH **Thesis supervision:** Carmen Soares **Co-supervision of the thesis:** Raul Matta **Cluster:** SCOC # Our advice & services INNOVATION (page) - url: https://www.research-innovation.institutlyfe.com/our-advice-and-innovation-services - main: false ## Innovation advice & services