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The team of the Gastronomy Research Centre is made up of experts from the complementary disciplines of food science, behaviour science and management science. Its role is to study the factors that maximize client enjoyment and well-being in restaurants while accounting for economic, social and cultural contexts.

Research areas

Products, from their natural environment to the plate or glass
Restaurants, as places to eat and places of business
Consumers, their food habits and their satisfaction

Fields of application

Procurement • Kitchen production • Cooking processes • Cost management • Restaurant service • Human resources management • Work organization • Sustainable development • Entrepreneurship • Consumer behaviour • Marketing


  • Diagnostic analysis of areas of improvement for business performance
  • Evaluation of current practices
  • Customized data collection methodologies (surveys, consumer research, interviews, focus groups, participant observations, and others)
  • Evaluation of new practices, new products or new tools
  • Help to integrate innovative methods
  • Development of management tools and practices
  • Knowledge transfer to teams
  • Collection of bibliographic intelligence on gastronomy topics

Grants and funding

  • Help to locate funding from provincial, federal and private granting agencies
  • Funding formula with a financial or in-kind contribution

Council on Hotel, Restaurant and Institutional Education

The ITHQ is a member of the Council on Hotel, Restaurant and Institutional Education (CHRIE), whose mission is to support the advancement of education and research in tourism, hospitality and restaurant services.

Research team

This multidisciplinary group has the combined experience and expertise to develop in-depth knowledge in the field of gastronomy. The Gastronomy Research Centre team includes the following members (profiles available in French only):

For more information

Jasmin Tanguay, Director of Research and University Programs