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Menu, the Institut Lyfe Research Center Magazine

Menu, the Institut Lyfe Research Center Magazine


"MENU" is the online magazine of the Institut Lyfe.

MENU provides updates on the Institut’s latest research and innovations and shares views relevant to the Culinary arts, Food service, and Hospitality.

It offers a multidisciplinary, open source of information by diffusing experimental research data from pilot and applied fieldwork, conducted primarily at the Institut’s site, and helps distribute commentary and preliminary work from the Institut’s public and private partners.

This magazine aims for a broad audience beyond just scientists, including students and professionals in food service, hospitality, and food sectors.

MENU favors papers that contribute to the challenge of tasty, healthy, and sustainable diets for all people and in all contexts.

Journal characteristics:
Title: MENU: Food and Hospitality Magazine
Type of publication: open access
Frequency of publication: 1 issue/year
ISSN: 2275-5748

10th edition June 2022:
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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.


9th edition December 2020:
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CONTENTS:
  • 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
8th edition December 2019: 
"Special Issue : Cook and Health conference"
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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.


7th edition December 2018:
"Food, beverages, services through social sciences, economics, cognitive science & nutrition"
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CONTENTS:


6th edition November 2017:
"Food, beverages, services through social sciences, economics, cognitive science & nutrition"
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CONTENTS:

5th edition March 2016:
"Food, Beverage, Services: through social science, cognitive science & economics"
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CONTENTS:

4th edition March 2015:
"Food and Hospitality Research: from preparation to consumption"
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CONTENTS:

3rd edition February 2014:
"Methodological and ethical issues in food research"
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CONTENTS:

2nd edition April 2013: 
"Intercultural comparisons of eating habits and food preferences"
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CONTENTS:
1st edition January 2012: 
"Between fear(s) and pleasure(s)"
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CONTENTS:

Contact

Estelle PETIT
Responsable Innovation
epetit@institutlyfe.com