Generic selectors
Exact matches only
Exact matches only
Search in title
Search in title
Search in content
Search in content
Search in excerpt
Post Type Selectors
Hidden
Hidden
Hidden
Hidden
Hidden
Filter by Categories
food behavior
food behavior
Food studies Agenda
Food studies Agenda
foodtech innovation en
foodtech innovation en
gastronomie en
gastronomie en
In the News lab Archives
In the News (lab) Archives
Lab news en
Lab news en
nutrition genetique en
nutrition genetique en
Penser l alimentation de demain en
Penser l’alimentation de demain en
publications en
publications-en
research project
research-project
risques santé société en
risques santé société en
seminaires en
seminaires en
Skip to content
Home
News
Events
Book – News
In the news (lab) – Articles
Lab
Faculty & Visiting scholars
Postdocs & graduate students
Lecture Series (Food 2.0 LAB)
Colloquium, Conferences
Research
Eating habits – Consumer behaviour
Food safety – Health, Risk & Society
Gastronomy, Food Art
Nutrition, Genetics, Microbiome
Food tech, Innovation, Products
Ethics, Environment, Animal well-being
Food policy – Cities
Academics
Master in Food Studies
Workshops, Summerschool
Library of Food Studies
Contact us
food tech, innovation, produits
Fresh – A Perishable History
Susanne Freidberg
Hybrid: The History and Science of Plant Breeding
Noel Kingsbury
Science culinaire, Matière, procédés, dégustation
Christophe Lavelle
Sciences & technologies culinaires
Christophe Lavelle - Olivier Lemagner - René Van Sevenant (coordination Bruno Cardinale)
First Fruit: The Creation of the Flavr Savr Tomato and th...
Belinda Martineau
On Food and Cooking : The Science and Lore of the Kitchen
Harold McGee
Empty Pleasures : The Story of Artificial Sweeteners from...
Carolyn de la Peña
Ethnik ! Le marketing de la différence
Anne Sengès
Cours de gastronomie moléculaire
Hervé This
Suivez Food 2.0 LAB
Adresse e-mail
Abonnez-vous