Research Scientist in Eating Behaviour F/m

**RESEARCH CENTER PRESENTATION**:
The Institut Paul Bocuse Research Center opened in 2008 in a dedicated building on the Ecully campus
of the Institut Paul Bocuse to train students at the doctoral level and build a multidisciplinary research
program. The Center stands out for its strong roots in societal and industrial contemporary challenges and
plays a major role in identifying future practices in the field of hospitality, food service and culinary arts
management. It originally focused on the relationship between humans (consumers and professionals)
and food in eating-out contexts.
Contributing to the uniqueness of the Centre is the Experimental Restaurant, which was designed as an
innovative platform, a key original facility to collect data in real eating environments. It favors projects
centered on human practices, decisions, and perception, with a focus on eaters, cooks, and waiters.
This relies on two specific resources:

- The material resources: an experimental platform composed of a modular restaurant and a modular

kitchen, equipped with a data acquisition system (video cameras, microphones, and computerized
questionnaires) as well as a laboratory for biomedical sampling and food control analyses.
- The institutional context: the living lab is part of a culinary arts & hospitality management college and

graduate school, which facilitates the connection between the scientific, academic and professional
worlds, and provides human resources (specialized students and teachers) for operations. In 2011, the
Living Lab was labelled Enoll (European Network of Living Labs).

**WORK ENVIRONMENT**:
This position represents an opportunity to work in a multidisciplinary team of 30 persons and develop and
pilot new research projects, as well as translate knowledge acquisition projects on nutrition and eating
behavior into tangible applied solutions. You will be assigned to the Nutrition and Eating Behavior Group.
This group aims at understanding better the factors that influence pleasure, appetite, and food intake within
and across cultures and at different stages in the life course (children, adults, and elderly). You will also
work in close collaboration with the other Research teams and the Innovation Teams including project
managers and culinary experts. The Social Science Group investigates the role of social and cultural
dimensions in the transitions toward more sustainable diets. The Food Cognition Group investigates the
cognitive and neural mechanisms underpinning mental representations of food and eating behavior. Its
research interests extend from the perception of sensory and food-related information to behaviors and
actions induced by conceptually structured mental representations of food learnt across ages.

**MISSIONS AND ACTIVITIES**:
You will be responsible for designing projects and using appropriate methods and tools based on your own
discipline’s expertise. You will develop research on eating behavior, particularly in vulnerable populations
considering prevention and accompanying treatment of non-communicable diseases such as cancer. This
research will be based on experimental, quantitative, and qualitative methods considering the complexity
of the meal (nutrition, sensory, food and beverages) in relation to inter
- individual variation in consumers’
or patients’ profiles.

**MAIN MISSIONS**:You are expected to:

- Manage scientific research collaborations in eating behavior in vulnerable populations such as cancer

and the elderly (including design, data collection, statistical analyses, and reporting).
- Participate in Health and Nutrition research projects and submit innovative grant proposals to national

and international agencies and foundations consistent with the Institut’s research interests (pleasure,
health, gastronomy).
- Interact with the Research Group Leaders to optimize the transfer of new scientific insights and

collaborate with our innovation team (culinary chefs and engineers) on transfer projects towards patients
and clinical teams.
- Publish/present findings in peer-reviewed journals/scientific conferences.
- Build up partnering and working in a vast network of academic, non-profit and private partners to

leverage the knowledge and expertise of external partners.
- Tutoring students’ projects using research methods in the field of eating behavior.

**KEYWORDS**: Food behavior, Eating and Drinking, Meals, Food Intake, Food choices, Hedonics, Health

**REQUIRED QUALIFICATIONS**:You have:

- PhD degree in Nutrition, Eating Behavior, Food Psychology, or related disciplines
- Post-doctoral experience ( 2 years) in a clinical, academic, or socio-economic environment
- Ability to translate science into relevant propositions for the various stakeholders
- Knowledge and experience in carrying out research related to the above-mentioned areas
- Team orientation and strong teamwork skills
- Pro-active ‘hands-on approach’ to deliver results
- Publication record of o