1 December 2015, Taylor’s University, Kuala Lumpur, Malaysia

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Experimental Restaurant of the Future serves as an observatory platform, a unique blend of research and practice aimed at something as common as eating and drinking, where experiments are made with new food products, equipments, preparation methods, self-service and service-delivery systems, research kitchen, advanced sensory laboratory as well as audio & video recording systems allowing close observation of consumer behaviors and understanding and predicting food choice.

The platform focuses on studying deeply the influence of physical and social contexts on eating and drinking behaviors. It will contribute to the future development of multidisciplinary research, studying themes such as nutrition, food and ageing consumers, eating habits of obese people and disabled children, food and nutrition education for children and teenagers etc.

Keynote Speakers

  • Prof. Dr. Paul Rozin,
    Psychologist, University of Pennsylvania, USA
  • Prof. Dr. Jean Pierre Poulain,
    Chair of Food Studies: Food, Cultures and Health at Taylor’s-Toulouse University Centre, Malaysia & University of Toulouse Jean Jaurès, (CERTOP UMR 5044 – CNRS), France

Distinguished Speakers

  • Emeritus Prof. Dr. Claude Fischler,
    Sociologist, Director of Research at French National Centre for Scientific Research (CNRS), France
  • Emeritus Prof. Dr. Ismail Noor,
    Nutritionist, Centre for Research and Innovation in Tourism (CRiT), Taylor’s University, Malaysia
  • Prof. Dr. Vincent Simoulin,
    Sociologist, Centre d’Etude et de Recherche, Travail, Organisation Pouvoir (CERTOP UMR 5044 – CNRS), France
  • Prof. Dr. Florence Sèdes,
    Computer Scientist, University of Toulouse Paul Sabatier, France
  • Joël Courant,
    Computer Engineer, Centre d’Etude et de Recherche, Travail, Organisation Pouvoir (CERTOP UMR 5044 – CNRS), France

More informations

See videos of the conferences (YouTube)

Web page about « OVALIE Platform » (in french)

update november 2016

Imprimer