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A strategic academic and scientific partnership between Claude Bernard Lyon 1 University and Institut Paul Bocuse
Claude Bernard Lyon 1 University, represented by François-Noël Gilly (President), and Institut Paul Bocuse, represented by Hervé Fleury (Executive Vice President), signed an agreement on September 28, 2015 that brings the two institutions together in terms of the fields of health and education.
The partnership between Institut Paul Bocuse and Claude Bernard University Lyon 1 has already been in place for over 8 years. As it focuses on both research and education activities, it has always been lively and dynamic.
Today, and thanks to this agreement, an additional milestone has been reached in terms of the institutions' international cooperation. This reinforced partnership will continue to favor promotional efforts, the sharing of knowledge and the enhancement of international cooperation in the fields of nutrition and food, in terms of both research and education.
The following items were outlined in the partnership: the first areas of cooperation in terms of student, researcher and faculty member exchanges, collaborative research program activities conducted through the Center for Food and Hospitality Research at Institut Paul Bocuse and joint participation in European research and education programs.
Thanks to enhanced and pooled institutional communication efforts, this agreement - whose scope is scientific, economic and societal - will contribute to Lyon's international attractiveness as well as that of its metropolis.
Hervé Fleury, Executive Vice-Président of Institut Paul Bocuse and François-Noël Gilly, Chairman of Claude Bernard Lyon 1 University
Today, and thanks to this agreement, an additional milestone has been reached in terms of the institutions' international cooperation. This reinforced partnership will continue to favor promotional efforts, the sharing of knowledge and the enhancement of international cooperation in the fields of nutrition and food, in terms of both research and education.
The following items were outlined in the partnership: the first areas of cooperation in terms of student, researcher and faculty member exchanges, collaborative research program activities conducted through the Center for Food and Hospitality Research at Institut Paul Bocuse and joint participation in European research and education programs.
Thanks to enhanced and pooled institutional communication efforts, this agreement - whose scope is scientific, economic and societal - will contribute to Lyon's international attractiveness as well as that of its metropolis.
Hervé Fleury, Executive Vice-Président of Institut Paul Bocuse and François-Noël Gilly, Chairman of Claude Bernard Lyon 1 University
Published on October 9, 2015
