Research projects

Identification of the criteria that explain hotel rankings on online customer review sites

Inventory of key multisensory factors and stimuli related to enchantment with a hotel room

Adaptation and optimization of a digital tourism content application for the creation of memorable multisensory experiences

Sensory analysis measurements of informational and communicational services in a hotel context

Promoting active living and social inclusion of seniors and people with mobility impairments through technology

The immersive multisensory experience in an innovative hotel concept: evaluation and optimization

Optimizing travel agency websites using eye tracking technology

Digital training solution for the prevention of infectious risks in tourist accommodation

Characterization of maple syrups to facilitate their processing into maple products

(in French only)

Legume-based ingredients: composition, structure and use as a replacement for fat in culinary sauces

(in French only)

Collaborative innovation in restaurant services

(in French only)

Local and sustainable food products online tracking tool

(in French only)

Socio-economic portrait of Québec’s forest mushroom sector

(in French only)

Sensory characterization of Québec’s forest mushrooms from a culinary perspective

(in French only)

COVID-19 and the transformation of independent restaurant business models

(in French only)