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.

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/

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.