IPCI : Ingénierie de Produits à l'interface Cuisine-Industrie

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This paper traces the experience of a doctoral research within a public-private partnership framework through a CIFRE scheme (an industrial research agreement scholarship promoted by the French Ministry of Higher Education and Research). In this article we highlight the challenges of knowledge production when it comes to meet both academic and professional requirements. The researcher’s dual status, both as a doctoral student in a research laboratory and as an employee in the company for the duration of the thesis, is stimulating for the PhD student. Indeed he/she must at once produce a "good research" for the company and also meet the academic criteria. The nature of this collaboration requires critical and distanciated reflexivity on the student’s research - not introspective reflexivity - because of the risks involved in adopting a triple loyalty towards the academic environment, the company and the society. The article discusses the stakes and constraints of commissioned research in the humanities and social sciences in food studies as being a new stage in the process of the thematisation of food studies in the social sciences. Based on personal experience, this perspective opens up the discussion about effects of social and scientific thematisation on the researcher’s work.

This book deals with the modeling of food processing using dimensional analysis. When coupled to experiments and to the theory of similarity, dimensional analysis is indeed a generic, powerful and rigorous tool making it possible to understand and model complex processes for design, scale-up and /or optimization purposes.

This book presents the theoretical basis of dimensional analysis with a step by step detail of the framework for applying dimensional analysis, with chapters respectively dedicated to the extension of dimensional analysis to changing physical properties and to the use of dimensional analysis as a tool for scaling-up processes. It includes several original examples issued from the research works of the authors in the food engineering field, illustrating the conceptual approaches presented and strengthen the teaching of all.


Discusses popular dimensional analysis for knowledge and scaling-up tools with detailed case studies
Emphasises the processes dealing with complex materials of a multiphase nature
Introduces the concept of chemical or material similarity and a framework for analysis of the functional forms of the propoerty

Sociología de la alimentación: las cinco puertas de entrada de las familiasLa sociología de la alimentación se ha progresivamente autonomizado de la sociología de la familia. Pero tienen cosas en común de las cuales no se ha sacado todo el provecho debido. Este texto expone un inventario de las tendencias de la investigación, sociológica o no, que tienen como objeto la familia y que ofrecen elementos teóricos operativos y objetivos que pueden ser utilizados en la sociología de la alimentación. Podemos pues identificar cinco tendencias principales: la aproximación estadística basada en las categorías socio profesionales, la psicología social, los estudios etnográficos que tienen en cuenta la infancia, la adolescencia y la alimentación y las de fuerte impregnación psicoanalítica, que estudian los problemas ligados a la alimentación. La confrontación entre estas diferentes corrientes permite esbozar un método de investigación.

la cuisine est une science où la physique et la biochimie dominent