Research Projects

Research Projects are conducted in partnership with the Food 2.0 LAB under the supervision of Pr. Richard C. Delerins

“Understanding and Mapping the New Business Models of Food Innovation”
by Olga Magneeva

From analytics software to 3D meat printing, food industry is in the midst of transformation and innovation. From farms to restaurants, ‘traditional’ models across the value chain of the food industry are observing changes brought by numerous foodtech startups. How exactly does the foodtech change traditional business models in the food industry? What is the perceived value of foodtech for the final consumers? Is there a relation between the type of foodtech and the consumer’s perceived value or the part of the value chain that it impacts? These are the questions we ask in this research project. We use a sample of 100 foodtech start-ups to examine the relationship between the type of foodtech and the ‘traditional’ value chain, as well as between the type of foodtech and the consumer’s value perception. In order to measure the impact on the value chain, we study (1) what part of the value chain is affected and (2) what type of ‘flow’ the startup impacts (informational, physical or financial). To examine the influence on customer value perception, we rank each start-up across 4 types of customers’ needs as defined by Harvard Business Review: functional, emotional, life changing, social impact needs.

“Emotion, Emodities and Food innovation"

by Benoit Hervio

Emotions have always had a special place in food consumption. From the childhood memory of a Proust's madeleine to the disgust that a dish gives us, the ubiquity of emotions in food is not in doubt. In a world where the spontaneity of emotions has been increased by fast communication means, we will investigate how the actors of the food sector (or not) invest the emotions of consumers. What are the registers of emotion associated with food? How are emotions expressed in food today? 

What impact does the contemporary prism of emotions have on food behavior? From scientific studies linking food and emotions to music playlists created by an Italian industrialist to make consumers travel while cooking pasta, we will draw up a complete map of "food-emotion". The sample of phenomena mixing food and emotions used in this study will allow us to highlight the basic trends of the food sector that will undoubtedly have a lasting influence on our eating behaviors. 

The Future of Ice Cream Consumption and Innovation

by Xinwen Zhang

Ice cream, seen as a generator of well-being since its appearance, tantalizes the taste buds and conjures up powerful memories of consumers worldwide. From Roma to Delhi, from Shanghai to Los Angeles, few of us can resist its potent allure. Driven by continuous innovations in the industry and consumers’ increasing demand for indulgence, the global ice cream market is projected to demonstrate unprecedented growth once the pandemic ends.  


This study aims to develop a deep understanding of ice cream consumption behaviors across the world and provide ice cream manufacturers with a series of inspirational insights for their future disruption. We start with a comprehensive historical overview of the diversified ice cream categories and their differentiation, then dive into the emerging ice cream consumption scenarios in different regions. Finally, based on an algorithm-supported evaluation analysis, we map the most promising orientations of ice cream product innovations with a focus on the best practice and suggest companies better reformulate their strategic innovations in the coming years.