Who are the partners ?

The OPEN FOOD SYSTEM brings together 25 private and public partners, 10 companies, 15 research laboratories attached to several universities and the CNRS and one association all based around the SEB Group.

Activities of the partner companies

ALPHA MOS is the world leader of electronic noses and sensory correlation.

In the Opticook project, ALPHA MOS contributes its expertise in analysing volatile compounds which appear during cooking by identifying significant compounds and is going to develop a specific micro-sensor to identify targeted compounds  www.alpha-mos.com


BEARSTECH - Hosts complex web applications and is to conduct research relating to the AppStore and APIstore aspects  www.bearstech.com


BIOPARHOM - An start-up company originating from public research which offers a solution for physiological monitoring through exhaustive bioimpedance, with quantification of hydration, tissue composition (fat mass, lean mass, bone mineral content) and metabolism. This system of analysis integrated with a demonstrator, combined with good recipes, enables the client to achieve lifestyle and health improvements  www.bioparhom.com



BONNET THIRODE GRANDE CUISINE (BTGC) is the coordinator of the Opticook programme. The company manufactures cooking equipment for businesses and local authorities and is the domestic market leader. TGCP's activities cover 6 product families: ovens, cooking pots, frying pans, fryers, cooking blocks and self-service.

BTGC will contribute its expertise in apparatus for trade kitchens, cooking technologies suited to this market as well as its expertise in terms of design and manufacture for this market.

BTGC will develop the range of professional ovens with specific sensors allowing optimum non-intrusive cooking without the need for intervention.




COHERIS produces key software in the fields of Customer Relationship Management, Customer Intelligence and Analytics.

COHERIS is involved in the OurRecipes programme by developing a recommendation engine for the internet platform and tablets by exploiting user profile information and usage data.




INTERACTION Group - A developer which designs and publishes interactive applications and video games for its clients through its subsidiary company, Interaction Games is working on the user experience in terms of storyboarding, ergonomics, navigation and gameplay



MONDECA publishes software solutions to manage reference systems, knowledge and internet based Semantic solutions.

Supplies an ITM software solution to manage a semantic database of recipes as well as complementary technological components (annotation chain, population, reasoning, classification), but also know-how in knowledge modelling resources  - www.mondeca.com



The SEB Group is the overall coordinator of the OPEN FOOD SYSTEM project in charge of:

  • Coordinating and running the project, the interaction design, integration of communicating electrical domestic appliances and premium recipes.
  • The development of a range instrumented domestic cooking appliances.

The SEB Group is a French company and the world leader in small domestic appliances with almost 25,000 employees in 9 countries whose mission is to make daily life easier for consumers throughout the world. Within the SEB Group, the SEB parent company as a partner to the project, is responsible for defining and developing the range of electrical domestic appliances to be used for preparing and cooking of foods. In this project, SEB draws upon its expertise in technological development and know-how of product specifications and solutions intended for use by the general public. SEB is notably responsible for producing the assistive software.



TEFAL - a company belonging to the SEB Group in the electric household and personal care equipment sector is working on the project in the areas of physiological measurement and quantification of physical activity.



TEMIS - the European leader in text mining has been tasked to propose software solutions to convert free text into analysable data to extract information or automatic classification of documents (text mining).



Research laboratories activities  

ANSES French Agency for Food, Environmental and Occupational Health & Safety – The ANSES fishing product laboratory is contributing by analysing and developing scales for the cooking of fish  - www.anses.fr


FEMTO -STElectronique Mécanique Thermique et Optique UMR connected to the CNRS of the University of Franche-Comté. The laboratory develops optical and thermal analysis biosensors of cooking using its "biophonic" team  - www.femto-st.fr



IEMN - LAGIS. Axe Micro et Nanosystèmes - Microsystèmes Thermiques (Groupe MITEC) et Équipe Signal & Images. These two laboratories at the University of Lille 1 are active in the development of microsensors for remote thermal exchanges and software for processing the thermal signal from the surface of foods.  exploit.iemn.univ-lille1.fr/ - lagis.cnrs.fr



Télécom Ecole de Management - Institut Mines- Télécom - Electronic market research laboratory specialising in digital networks, centred more specifically on corporate strategies in social networks in the face of practices of communities of consumers. Work is being conducted into studies on Internet user behaviours on social networks and the modelling of the efficiency of e-marketing initiatives on social networks. Within the framework of this project, the laboratory is working on community trends in cooking and the analysis of mechanisms which trigger a community link  - www.telecom-em.eu


Centre de Recherche de l’Institut Paul Bocuse -  Applied research laboratory in the sectors of the culinary arts and hotel & catering, its multi-disciplinary projects aim to contribute to improving the diet of populations and revolves around 3 complementary focal points of health/well-being, taste/pleasure and economy/environment. The Institute is endeavouring in the project to classify recipes by taste - www.institutpaulbocuse.com


L2TI - Laboratoire de traitement et transport de l'information - Équipe d’Accueil EA3043 de l’Université Paris 13 - L2TI is to develop as part of the consortium advanced content recommendation techniques .



LAAS - Laboratoire d’Analyse et d’Architecture des Systèmes. CNRS - INSIS - INS2I owns a group which has developed expertise in the field of diagnostics, error detection and placement of sensors. The team is working on developing a procedure for selecting sensors that can monitor the quality of the cooking of the food  - www.laas.fr



LAPPS - Laboratoire Parisien de Psychologie Sociale (Lapps – EA 4386) is involved in the work on sensory and nutritional analysis  www.lapps.fr


DynamE - Laboratoire Dynamiques Européennes  - Université de Strasbourg - CNRS - UMR 7367 - A mixed CNRS/UDS research unit, the laboratory uses its expertise in the understanding of family dynamics surrounding cooking practices revolving around nutritional, social and cultural dimensions  -  http://dyname.unistra.fr/


LE2I - Information technology, Electronics, Vision. Bourgogne University – The laboratory develops volume and spectral analysis sensors. 



LIMICS – The Medical Information Technology and Engineering Laboratory of Knowledge in e-health of the University of Paris 13 has a thematic area relating to the development of methods and techniques for extracting, modelling, representing and exploring knowledge and data in field of health - http://ics.upmc.fr/


LIRIS - Université LYON 1 - Image and Information Systems research laboratory. The laboratory's SILEX team examines the sharing of experience between users. To do this, the systems and models offered by the team are based on a specific information technology purpose called "trace interaction" and result from the collection of interactions in a pre-defined format between users and the IT system. This expertise directs the laboratory's work on the processing of annotations and enrichment of recipes  - liris.cnrs.fr


LUTINLaboratoire Usages en Technologies d'Information Numérique - CHART University of Paris 8 (EA 4004) – The LUTIN teams have expertise in the collection of online and offline user data in the context of statistical analysis of user data and cognitive modelling of the user to design and evaluate IHM - www.lutin-userlab.fr



PAM-PAPCEquipe Procédés Alimentaires et Physico Chimie de l’Unité Mixte de Recherche "Procédés Alimentaires et Microbiologiques". The PAM-PAPC laboratory of the University of Bourgogne is working on the chemical and physical reactions of foods during cooking particularly on the denaturation of food proteins during cooking  - www.umr-pam.fr



EREN - Equipe de Recherche en Epidémiologie Nutritionnelle (UREN)  - INSERM UMR 557 - Université Paris 13 - - Equipe de Recherche en Epidémiologie Nutritionnelle (UREN) - INSERM UMR 557 - University of Paris 13. A mixed INSERM, INRA, CNAM research unit at the University of Paris 13 focussing on nutritional epidemiology including an aspect on the determinants of food behaviours and the nutritional state. They conduct work on transversal and longitudinal epidemiological studies; the "Nutrinet-Health" cohort has 150,000 registrations: food types, selection of suitable recipes, estimation of the nutritional value of recipes, creation of recommendations, clinical measures -    www.univ-paris13.fr/uren



Other contributors to the project

TECDEV provides administrative coordination services for the OPEN FOOD SYSTEM on behalf of all the partners, companies and research laboratories.

TECDEV works on assembling and coordinating innovative technological projects, and in the fields of information technologies, economic development and ITC industries fields  -  www.tecdev.fr



AF83, a subcontractor to the SEB Group, is involved in the OurRecipes programme of the OPEN FOOD SYSTEM through the contribution of its expertise in integration, prototyping, technical testing, integration and ramp-up -    af83.com


PFI Nouvelles Vagues is a sub-contractor to the OPEN FOOD SYSTEM, operating specifically in the Opticook programme - pfinouvellesvagues.com