PhD Program
Doctorate

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.

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 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.).