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

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

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

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

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

Nutrition and eating behavior

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/

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

Contact us

Research and Innovation Center
Lyfe Institute
Château du Vivier
1A Calabert Road
69130 - Ecully
France

04 87 63 38 38

ALGOMENU - Potential of French macroalgae for a balanced and healthy diet (ANR)

CONVIVIUM - New European Bauhaus Solutions in Food, Living Heritage and Conviviality. (Horizon‑Europe)

The TrALIM Food Transitions Chair, in partnership with Lumière University Lyon 2

BAGEL (France Relance – ANR – PNA AURA)

DEEPFOODING (Lyfe Foundation)

RELISH (Horizon Europe)

Bariataste

CANUT Cancer Nutrition and Taste

JACK – Legumes from farm to plate

Lyfe Institute Research and Innovation Center

Lyfe Institute
Research and Innovation Center