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Menu, magazine du centre de recherche de l'institut Lyfe

Le Centre de Recherche de l'Institut Lyfe vous propose de découvrir son magazine : "MENU: Food and Hospitality Magazine ".
MENU est une source d'information multidisciplinaire en accès libre , information issue principalement de travaux menés par le Centre de recherche de l'INSTITUT LYFE et ses partenaires publics / privés.
MENU partage des données récentes de Science et d’ Innovation, des points de vue, des propositions méthodologiques concernant les arts culinaires, la restauration, l'hôtellerie.
MENU privilégie des articles qui contribuent à relever le défi d'une alimentation savoureuse, saine et durable pour tous et dans tous les contextes.

La revue en bref :
Titre : "MENU: Food and Hospitality Magazine"
Type de publication: magazine en accès libre
Fréquence de parution: un numéro par an
ISSN : 2275-5748

10ème édition juin 2022 :
"Special issue : Report of ICCAS Proceedings"

This special issue publishes the works presented at the 12th International Conference on Culinary Arts and Sciences hold in Lyon on June 2nd and June 3rd 2022 – Some of these communications will be published in a special issue of the Elsevier® International Journal of Gastronomy and Food Science.
The International Conference on Culinary Arts and Sciences (ICCAS) was founded in 1993 by the Worshipful Company of Cooks of London as a forum for culinary artists and scientists from academia and industry to present their work and share ideas. ICCAS is the only international conference that brings together the two sides of the international food industry, food science and food service.
The 12th conference was hosted by The Institut Lyfe in France, in Lyon, also known as the capital of the French gastronomy.
The venue has brought together food scholars from all over the world with local, national and international culinarians, food scientists, food enthusiasts, members of the food trade.

9ème édition décembre 2020 :
  • Immersive technologies for consumer science
  • Change in weight and body composition during cancer and cancer treatment
  • Modelling eating patterns from video recording of meals
  • Chefs’ strategies to create vegetarian dishes: a cross-cultural study
  • Reducing the size of serving dishware at a self-service buffet: a winning strategy in the fight against food waste?
  • Food waste in foodservice: Analysis of consumer behavior and evaluation of nudges
8ème édition décembre 2019 : 
"Special issue : Cook and Health conference"

This special issue of MENU presents selected abstracts from the keynote, oral and poster presentations of the 3rd Cook and Health Conference (Lisbon, October 17-18 2019).
The Cook & Health Network is an informal, international network of academics who share an interest in researching the impact of home cooking and its replacement by away-from-home food preparation on individuals’ nutrition, health, economic and psychosocial status. Since 2015, and every two years, this network has organized the Cook and Health Conference, a scientific meeting that brings together international experts, scientific researchers and practitioners from a wide range of disciplines – Human Nutrition, Epidemiology, Dietetics, Public Health, Medicine, Food and Health Policy, Health and Nutrition Education, Home Economics, Consumer Psychology, Social Psychology, Sociology, Anthropology, Food Science and Technology, Culinary Arts, Tourism & Hospitality -, to share up-to-date knowledge and debate key research findings related broadly to home cooking behavior.
The third Cook and Health Conference meeting was hosted by CUBE, the Research Unit of Católica-Lisbon School of Business and Economics, at the Campus of Universidade Católica Portuguesa.
It attracted 85 participants from Australia, Brazil, Canada, Europe (Denmark, France, Germany, Ireland, Portugal, Switzerland, United Kingdom) and the United States, including research area leaders, Ph.D. candidates, basic and applied researchers, consultants, and NGO and corporate representatives.

7ème édition décembre 2018 :
"Food, beverages, services through social sciences, economics, cognitive science & nutrition"

6ème édition novembre 2017 :

"Food, beverages, services through social sciences, economics, cognitive science & nutrition"


5ème édition mars 2016 :
"Food, Beverage, Services: through social science, cognitive science & economics"

4ème édition mars 2015 :

"Food and Hospitality Research: from preparation to consumption"

3ème édition février 2014 :
"Methodological and ethical issues in food research"

2ème édition avril 2013 :

"Intercultural comparisons of eating habits and food preferences"
1ère édition janvier 2012 :
"Between fear(s) and pleasure(s)"

Centre de Recherche et d'Innovation - Institut Lyfe

Château du Vivier - Ecully - France
Tel: +33 (0)4 72 18 02 20


Raphaëlle Mouillefarine
Partnerships Development
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+33 (0)4 26 20 97 63