Thanks to our sponsors, we can offer students an environment that is ever more conducive to learning the culinary arts, hotel and restaurant professions.
By supporting our projects, you are helping to
- develop applied research on issues related to the hotel, restaurant and culinary arts.
- encourage the evolution and permanent improvement of teaching content in line with trends and developments in our sectors
- enhance your employer brand
Stimulating innovative pedagogical approaches
For over 30 years, Institut Paul Bocuse has been developing a distinctive experiential teaching approach based on on unique application areas. These places, open to the public, offer a theater of experimentation to students, who are put in real situations in front of demanding customers.
By giving to the G&G Pélisson Foundation, you will:
- Enable our teaching staff to experiment with new pedagogical tools, including: creativity rooms, learning labs, connected equipment and modular teaching spaces.
- Support the strategy to reinforce the academic team with full-time faculty members offering expertise in the culinary arts and hospitality management, alongside the presence of resident visiting research fellows, doctoral candidates, chefs and lecturers.
Promoting innovation through research
Institut Paul Bocuse benefits from a unique teaching ecosystem structured around undergraduate and post-graduate degree studies, a centre for research focusing on food science and innovation and a dynamic continuing professional development and career retraining centre.
The Centre for Research has been assigned to produce, share and develop original knowledge and know-how that contributes to the well-being of different populations in France or overseas, whatever their age, the circumstances in which or wherever they eat their meals.
The doctoral program is a multidisciplinary research program applied to the issues of the hotel, restaurant and culinary arts. The theses are driven by a triple motivation: pedagogical, scientific and applied.
The problematic of each thesis stems from an operational or societal issue and the work aims to advance scientific knowledge but also to consider practical applications.
Taking part in a doctoral fellowship allows us to support a doctoral student during his/her three years of project management and research training.
In 2020, the Research Center launched the ISPAR program and received support for 4 years from the State and the Auvergne-Rhône-Alpes Region as part of the PIA 3 – Plan d’Investissements d’Avenir.
ISPAR – Innovation & Science For Food and Catering – is a program to support all stakeholders in designing tasty, healthy and sustainable food, by exploiting the skills and technical resources of the Institut Paul Bocuse Research Center and its partners.
The objectives :
- to federate multi-sector public and private partners to share knowledge and participate in collaborative projects.
- to propose a complete technical platform with a range of services available to all players in the sector: farmers, industrialists, restaurant owners.
- to finance new areas dedicated to science and innovation, which will feed into the Institut Paul Bocuse’s teaching program.
They support us