Agnès Giboreau is the research director of the Institut Paul Bocuse (Lyon, France) where she manages science and innovation activities. The Centre for Food and Hospitality Research aims to produce, transmit and value original scientific knowledge and know-how to contribute to the improvement of the well-being of the populations, in all the contexts of food and hospitality, at all ages, worldwide. To this end, the research team conduct multidisciplinary works on sociocultural, cognitive and nutritional factors of the meal experience. The transfer from science to innovation is based on the cooperation of culinary and scientific experts to Marketing and R&D projects of the food, foodservice and hospitality sectors. Agnès Giboreau has a Ph.D. in food science and a M.Sc. in cognitive psychology. Her research activity aims at better understanding the pleasure of eating and its relation to health from both perceptual and behavioural perspectives. Her projects focus on meal experience in a multidisciplinary approach and rely on studies conducted in real situations. She is interested in better understanding consumer perception in real eating contexts, such as school, nursing home and hospital restaurants.
Contact: Centre de Recherche de l’Institut Paul Bocuse, 1A Chemin du Calabert, 69130 Ecully, France.