A Culinary Journey through Europe
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Guest article<br />
Agnès Giboreau,<br />
Research Director at the institute Paul Bocuse<br />
About Agnès Giboreau<br />
Agnès Giboreau is head manager of research at the Institut<br />
Paul Bocuse. She has a PhD in Food Science and an MSc in<br />
Cognitive Psychology. She instructs research supervision in<br />
Neurosciences and Cognition at the University of Lyon.<br />
Her research activity aims at better understanding the pleasure<br />
of eating and its relation to health from both perceptual<br />
and behavioural perspectives. Projects focus on the meal<br />
experience in a multidisciplinary approach and rely on studies<br />
conducted in real situations. This is done <strong>through</strong> the unique<br />
facilities of the experimental restaurant, a Living Lab (labelled<br />
Enoll) where professional experts work together with scientists,<br />
contributing to food design and production as well as<br />
table design and service. The results are published in peerreviewed<br />
journals and conferences, and are communicated<br />
to the food service and hospitality sectors by training future<br />
professionals as well as specific cooperative programs.<br />
The experimental<br />
restaurant<br />
www.european-food-journal.com
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