top of page

Panel Sessions

Family Vacation

01

Tourism

Enjeux contemporains des mobilités touristiques dans le monde : innovations, durabilité et nouvelles expériences de voyage

Dans un contexte de recomposition des mobilités internationales, cette table ronde propose d’examiner les transformations contemporaines du tourisme à travers les innovations qui redéfinissent les circulations, les frontières et les expériences de voyage. L’accent sera mis sur les dispositifs émergents – modernisation du passage aux frontières, technologies biométriques, solutions numériques de gestion des flux – qui visent à fluidifier et sécuriser les déplacements tout en répondant aux impératifs croissants de durabilité.

 

Un premier axe portera sur l’évolution des mobilités touristiques et les innovations qui les accompagnent : simplification des formalités de voyage, optimisation des infrastructures, nouvelles formes d’intermodalité, mais aussi défis posés par la transition écologique face à une demande mondiale toujours croissante. Seront notamment discutées les stratégies de réduction de l’empreinte carbone des déplacements et l’intégration progressive de principes de tourisme durable et régénératif, cherchant à restaurer les environnements et soutenir les communautés locales plutôt qu’à les solliciter davantage. Un deuxième axe analysera la transformation des expériences de voyage : nouvelles attentes en matière d’authenticité, de lenteur, d’immersion territoriale ou de participation à des démarches alternatives (tourisme solidaire, nature-based tourism, expériences communautaires). Ces pratiques renouvellent le sens même du déplacement et questionnent la manière dont les innovations – technologiques, organisationnelles ou territoriales – façonnent désormais la rencontre entre voyageurs, habitants et espaces touristiques.

 

La table ronde intégrera également une dimension sociologique fondamentale en s’intéressant aux imaginaires contemporains du voyage, aux aspirations qui motivent la mobilité (quête d’évasion, reconnexion à la nature, recherche de sens), ainsi qu’aux tensions entre désir de découverte et prise de conscience environnementale. Elle s’attachera à comprendre comment ces représentations influencent les pratiques actuelles et orientent les trajectoires futures du tourisme.

 

Enfin, la discussion explorera les stratégies adoptées par les destinations, notamment en Asie et en Europe, pour concilier attractivité, gestion responsable des flux et exigences de durabilité : développement de politiques régénératives, gestion des capacités d’accueil, innovations sociales ou territoriales, et repositionnement des destinations autour de modèles plus soutenables. En croisant les approches sociologiques, territoriales et opérationnelles, cette table ronde vise à éclairer les changements structurels qui redessinent les mobilités touristiques et les expériences de voyage, dans un monde où la durabilité devient un horizon incontournable.

 

Contemporary challenges of tourism mobility worldwide : 
innovations, sustainability, and new travel experiences

In a context of evolving international mobility, this roundtable will examine contemporary transformations in tourism through innovations that are redefining flows, borders, and travel experiences. The focus will be on emerging technologies—modernized border crossings, biometric technologies, and digital flow management solutions—that aim to streamline and secure travel while meeting the growing imperatives of sustainability.

 

The first section will address the evolution of tourism mobility and the innovations that accompany it: simplified travel formalities, optimized infrastructure, new forms of intermodality, and the challenges posed by the ecological transition in the face of ever-increasing global demand. Discussions will include strategies for reducing the carbon footprint of travel and the gradual integration of principles of sustainable and regenerative tourism, which seeks to restore environments and support local communities rather than place additional burdens on them.

A second focus will analyze the transformation of travel experiences: new expectations regarding authenticity, slower pace, immersion in local areas, and participation in alternative approaches (solidarity tourism, nature-based tourism, community-based experiences). These practices are redefining the very meaning of travel and raising questions about how innovations—technological, organizational, or territorial—are now shaping the encounter between travelers, local residents, and tourist spaces.

The roundtable will also incorporate a fundamental sociological dimension by examining contemporary perceptions of travel, the aspirations that motivate mobility (the quest for escape, reconnection with nature, the search for meaning), and the tensions between the desire for discovery and environmental awareness. It will seek to understand how these perceptions influence current practices and shape the future trajectories of tourism.

 

Finally, the discussion will explore the strategies adopted by destinations, particularly in Asia and Europe, to reconcile attractiveness, responsible management of tourist flows, and sustainability requirements: development of regenerative policies, management of accommodation capacity, social and territorial innovations, and repositioning of destinations around more sustainable models. By combining sociological, territorial, and professional approaches, this roundtable aims to shed light on the structural changes reshaping tourist mobility and travel experiences in a world where sustainability is becoming an essential goal.

Airport Departure View

Chair

Prof. Dr. Neethiananthan Ari Ragavan.jpg

Prof. Dr. Neethiahnanthan Ari Ragavan

Executive Dean, Faculty of Social Sciences and Leisure Management, Taylor’s University, Malaysia 

President, ASEAN Tourism Research Association (ATRA)

Jacinthe Bessière.jpg

Prof. Dr. Jacinthe Bessière

University Toulouse - Jean Jaurès (ISTHIA), France

File Attachment_ IMG_20211028_122122.jpg

Stéphanie Bensalem

University Toulouse - Jean Jaurès (ISTHIA), France

Panelists

anonymous.png

TBA

anonymous.png

TBA

Colorful poke bowl arrangement

02

Gastronomy

Fusion ou Confusion ? La Fine Limite entre Innovation et Appropriation

La gastronomie mondiale s’est toujours nourrie de croisements culturels. Ingrédients, techniques et récits circulent au-delà des frontières. La cuisine fusion, désormais omniprésente, est saluée pour sa créativité et sa portée commerciale. Toutefois, cette démarche soulève une question délicate : à partir de quand l’inspiration devient-elle une forme d’appropriation culturelle ? Cette session thématique interroge les tensions entre innovation culinaire et propriété culturelle. Dans un secteur où les traditions sont souvent reconditionnées à des fins commerciales, quels récits sont valorisés, et lesquels sont effacés ? Comment différencier l’hommage respectueux de la récupération opportuniste, surtout dans un contexte marqué par l’héritage colonial, les mobilités migratoires et les inégalités historiques ?


Les intervenants sont invités à réfléchir à la gastronomie comme pratique artistique mais aussi comme acte politique. Les débats pourront aborder la réinvention de recettes patrimoniales, les inégalités dans la reconnaissance culinaire, ou encore les tensions entre marchés mondialisés et légitimes détenteurs des savoir-faire locaux. À travers le prisme du tourisme, de la marque et de l’identité, cette session pose la question de la responsabilité de ceux qui interprètent, consomment et commercialisent les saveurs des autres.

Fusion or Confusion? The Fine Line Between Innovation and Appropriation

Global gastronomy has long thrived on exchange. Ingredients migrate, techniques travel, and chefs experiment across borders. Fusion cuisine, once a niche curiosity, is now a global phenomenon—celebrated in fine dining and street food alike. But beneath its polished presentation lies a more difficult question: when does creative interpretation slide into cultural appropriation? This panel session critically examines how culinary innovation intersects with issues of cultural ownership, erasure, and power. In an industry that frequently commodifies tradition for profit, whose stories are served, and whose are silenced? How do we distinguish between homage and misrepresentation, especially when historical legacies of colonisation, migration, and inequality remain deeply embedded in the plate?


Speakers are invited to reflect on gastronomy as both an artistic practice and a political act. Discussions may address the ethics of rebranding heritage dishes, the asymmetries of culinary credit, and the tensions between global markets and local custodianship. As food becomes a medium for branding, tourism, and identity-making, this session asks what responsibilities lie with those who curate, consume, and capitalise on the tastes of others.

Chair

File Attachment_ Cyrille LAPORTE.jpg

Assoc. Prof. Dr. Cyrille Laporte

University Toulouse - Jean Jaurès, CERTOP UMR-CNRS, France

Assoc. Prof. Dr. Frédéric Zancanaro.jpg

Assoc. Prof. Dr. Frederic Zancanaro

University Toulouse - Jean Jaurès (ISTHIA), France

Mariyam Noordeen.png

Mariyam Noordeen

Founding President,

Chefs Guild of Maldives

Panelists

Picture1.jpg

Chef Mohamed Adil

Executive Chef, 

dusitD2 Feydhoo Maldives

Dr Anne-Claire Yemsi.jpg

Assoc. Prof. Dr. Anne-Claire Yemsi-Paillissé

University Toulouse - Jean Jaurès (ISTHIA), France 

Hotel Desk Check-In

03

Hospitality

Hospitalité Anticipative : IA, Technologies Émotionnelles et Expérience Client Prédictive pour un Futur Hyper-Personnalisé

L’hospitalité entre dans une nouvelle phase : celle où le service n’attend plus la demande, mais l’anticipe. Grâce à l’intelligence artificielle, à l’analyse des émotions et aux technologies prédictives, l’expérience client s’oriente vers une hyper-personnalisation, réactive non seulement aux préférences mais aussi aux humeurs et aux comportements implicites. Cette session thématique examine les enjeux stratégiques et éthiques liés à cette hospitalité « augmentée ». Lorsque les systèmes d’IA commencent à décoder les signaux émotionnels et à prédire les attentes, la relation humaine risque de céder la place à une automatisation invisible. Que gagne-t-on en fluidité et en précision ? Que perd-on en authenticité et en lien humain ?


Les intervenants sont invités à analyser la manière dont ces technologies transforment les opérations hôtelières, les interfaces clients et les programmes de fidélisation. Les thèmes abordés pourront inclure les dispositifs biométriques, les conciergeries intelligentes, les enjeux de consentement et de protection des données, ainsi que les limites entre sollicitude réelle et réactivité programmée. Au cœur de cette discussion se trouve une question centrale : quel rôle pour l’humain dans l’hospitalité de demain ?

Anticipatory Hospitality: AI, Emotion Tech, and Predictive Guest Experience for a Hyper-Personalized Future

Hospitality is entering an era where service no longer reacts but anticipates. Powered by artificial intelligence, sentiment analysis, and emotion-sensing technologies, the guest experience is increasingly shaped around hyper-personalization—attuned not only to preferences but to moods, behaviours, and unspoken expectations. This panel session examines the strategic and ethical implications of anticipatory design in hospitality. As AI systems begin to interpret emotional cues and forecast desires, service shifts from relational engagement to predictive automation. What is gained when hospitality becomes seamless and perceptive? What is lost when emotional connection is simulated or outsourced?


Speakers are invited to explore how emotion tech and predictive analytics are transforming hotel operations, guest interfaces, and loyalty programs. Topics may include biometric feedback systems, AI-based concierge models, data privacy, and the fine boundary between meaningful care and programmed responsiveness. At stake is not only the future of guest satisfaction but the principles that underpin authentic hospitality.

Standing in Lavender Fields

Chair

Panelists

Dr. Paul Pichon.jpg

Assoc. Prof. Dr. Paul-Emmanuel Pichon

University Toulouse - Jean Jaurès (ISTHIA), CERTOP UMR-CNRS, France

Laurent Barthe.jpg

Laurent Barthe

University Toulouse - Jean Jaurès (ISTHIA), France

Kandappan_Picture_Peru_edited.jpg

Assoc. Prof. Dr. Kandappan Balasubramanian

Taylor's University, Malaysia

Mohamad Kinaanath pic.jpg

Dr. Mohamed Kinaanath

Villa College, Maldives

Masdhooq Saeed.jpg

Masdhooq Saeed

General Manager,

Sun Siyam Iru Veli Resort, Maldives

Panelist Biographies

Panel Session 1

Prof. Dr. Jacinthe Bessière

Jacinthe Bessière is Professor in Sociology at University of Toulouse Jean Jaures (France), and member of CERTOP (Rechearch Centre about Work, Organization, Power), UMR-CNRS 5044. Jacinthe Bessière teaches at ISTHIA (Toulouse School of Tourism, Hospitality Management and Food Studies). She is in charge of studies and responsible for the Master's program in Tourism and Development. Her research activities are at the crossroads of sociology of tourism and the sociology of development. It seeks through the study of food heritage, to understand the processes and rural space development mechanisms. Her research includes the study of heritage process, analyzed as a social construct at the interface of the problems of tourism and food. Her research mainly focused on France have been the subject of several books and articles in national and international journals. 

Panel Session 1

Stéphanie Bensalem

A certified tourism teacher and globetrotter, Stéphanie Bensalem has been a specialist in tourism techniques for over 25 years, following experience in the hotel industry in Asia. As a member of the working group responsible for reforming the French Higher National Diploma in Tourism qualification between 2009 and 2012, she is involved in its implementation. Through international partnerships, she has collaborated with professionals in the tourism sector and the teaching teams at the Hotel School of Mauritius and the École Paul Dubrule in Cambodia. In 2021, Stéphanie Bensalem joined ISTHIA as a lecturer in a variety of fields, including the role of tourism stakeholders, travel creation and design, event organisation, airline ticketing, professional development workshops and project support. She is also the course supervisor of both the Licence 1 Tourism, Hospitality and Food Studies and the Bachelor's degree in Tourism Management and Solutions in Toulouse.

 

Panel Session 2

Assoc. Prof. Dr. Frederic Zancanaro

Dr. Frédéric Zancanaro is an associate professor in sociology at Toulouse – Jean Jaurès University (France) and a member of CERTOP (Centre for Research on Work, Organisation and Power), UMR-CNRS 5044. He teaches at ISTHIA (School of Tourism, Hospitality management and Food Studies). His research activity is at the crossroads of the sociology of food, the sociology of innovation and the sociology of art. It deals with a “noble” issue (artistic creation) applied to a fundamentally perceived, prosaic or trivial object, food. In many cultures, fasting is what uplifts. Showing that culinary creation can bring food to a certain transcendence and by what means (technical, symbolic, rhetorical), constitutes the object of his research. More specifically, he is committed to studying the creative process within gastronomy by identifying the chefs' postures, trends and culinary styles. His research tries to show how the dispositions, the context and the subjective perception of this context in the gastronomic arena, enlighten the artistic intentions of the chefs. In 2019, he was the author of Culinary creativity: The three Michelin stars (PUFR Publishing, Tours, Collection: Tables des hommes, 444 p.).

Panel Session 2

Mariyam Noordeen

Mariyam Noordeen is a seasoned leader in the hospitality and tourism industry of the Maldives. She possesses an MA in Tourism Management and has shaped a remarkable career spanning over 30 years in the field. As former Dean of the Maldives National University’s Faculty of Hospitality and Tourism Studies, she oversaw the training and education of more than 4,000 chefs and tourism professionals. She founded the Chefs Guild of Maldives in 2014 and has been working for the betterment of the culinary industry in the Maldives. She is a recipient of the National Award for Recognition for her efforts to build local capacity and skills in the tourism and hospitality industry, as well as the President’s Tourism Gold Award on the occasion of the 50th anniversary of tourism in the Maldives.

 

Panel Session 2

Chef Mohammad Adil

A culinary icon from the Maldives, Chef Adil is among the first Maldivian Executive Chefs to craft the culinary offerings for a pre-opening resort. With 14 years of experience at some of the world’s most prestigious hospitality brands, including Four Seasons, Vakkaru Maldives, Fairmont, Hilton Jeddah, and Waldorf Astoria Jeddah, he has earned the title of Best Maldivian Chef three times. Chef Adil has also proudly represented the Maldives in international culinary competitions across Istanbul, Abu Dhabi, and China. With a deep passion for showcasing Maldivian heritage, he is dedicated to inspiring the next generation of chefs.

 

Panel Session 2

Assoc. Prof. Dr. Anne-Claire Yemsi-Paillissé 

Dr. Anne-Claire Yemsi-Paillissé is Associate Professor in Gastronomy and Hispanic Studies at ISTHIA – University of Toulouse. She teaches in programmes in France and Spain in Culinary Arts, Hospitality and Tourism, and supervises apprenticeship-based curricula that combine academic learning with professional experience in restaurants and hotels. Trained in both the humanities (PhD, Toulouse) and management (MBA, Munich), she works across languages and cultures and has experience in international user-experience research, which supports her current teaching in guest-experience design and innovation methods in hospitality.

Her research focuses on disruptive fine-dining restaurants that experiment with aesthetics, multisensory experiences and new forms of guest interaction. Her case studies include restaurants such as Mugaritz, Alchemist and Ultraviolet, examined as spaces where gastronomy intersects with design, scenography, performance and socio-cultural engagement. Her recent publications include articles on Ultraviolet and The Alchemist in the International Journal of Gastronomy and Food Science (2024), and on multisensory restaurants in Contemporary Perspectives on Asian Art and Tourism (2019).

Panel Session 3

Laurent Barthe

Laurent Barthe is Deputy Dean of ISTHIA, Toulouse School of Tourism, Hospitality Management and Food Studies, in charge of international relations. He holds a professional doctorate in accountancy and is a senior lecturer in economics and management. He is currently Vice-President of the INNTO France network, bringing together five universities of excellence in tourism and hospitality in France. After a career as a consultant and auditor, Laurent Barthe joined the Université Toulouse – Jean Jaurès ISTHIA in 2001 and has supported numerous international development projects (implementation of ISTHIA–UT2J degrees abroad, expertise in the context of cooperation between regions in the field of tourism). His areas of study and expertise concern international development strategies, particularly sustainable strategic management for tourism organisations.

Panel Session 3

Dr. Mohamed Kinaanath

Dr. Mohamed Kinaanath is a national award-winning technologist in the Maldives. He is the current Minister of State for Homeland Security and Technology, where he oversees the government’s technology portfolio. He manages three key technology agencies: the National Centre for Information Technology (NCIT), the National Cybersecurity Agency (NCSA), and the Communication Authority of the Maldives (CAM).

Dr Kinaanath holds a Doctorate in Information Technology (PhD) from Victoria University of Wellington, New Zealand. He also completed a Master’s degree in e-Commerce with Distinction at Griffith University, Australia, and an undergraduate degree in Computer Science from the University of Brighton, UK. He serves as an Assistant Professor in Digital Transformation, ICT, and Artificial Intelligence. Over the past 28 years, he has worked at the President’s Office, UNICEF Maldives, and Villa College as Head of Information Technology. He has supervised more than 130 Master’s dissertations and 100 undergraduate projects. He has lectured at higher education institutions in both the Maldives and New Zealand for 25 years, and has taught over 10,000 students in Digital Transformation, ICT, Artificial Intelligence, and Research.

Panel Session 3

Masdhooq Saeed

In Masdhooq's own words, "Luxury is a feeling, not a product. It is an emotional connection that we create with our guests and the myriad experiences we offer. Our guests seek personalized, unique experiences that align with their ethical values over monetary value. This is what makes our guests tick. And when you get that right, when you are able to make that connection, you win—hearts, minds, and so much more." Masdhooq consistently stands out as a transformative figure, actively developing others and providing opportunities that they may need. Under his unwavering command and clarion call that "Anything Is Possible," he has not only built teams but also guided careers and introduced new services, setting the benchmark year after year. He has a style that exudes both humility and supreme confidence, with unwavering devotion to his guests, team, company, and industry. His exceptional leadership and strategic vision were clearly demonstrated by achieving the number one spot on TripAdvisor for LUX* North Male’ Atoll within just five months of opening in 2019. Masdhooq's commitment to forging emotional connections with guests and providing personalized, unique experiences aligned with ethical values underscores his belief that luxury is a feeling.

Chair Biographies

Panel Session 1

Prof. Dr. Neethiahnanthan Ari Ragavan

Professor Dr. Neethiahnanthan Ari Ragavan brings over 31 years of academic experience and holds a doctorate degree from France. A prominent figure in hospitality and tourism education and research, he has made significant contributions across Malaysia and the Southeast Asian region. He currently serves as the President of the ASEAN Tourism Research Association (ATRA) and is actively engaged with various international boards, furthering the development of tourism research and academic collaboration across borders. In addition, he is also the Co-Director of the Taylor’s Toulouse University Centre (TTUC), fostering close academic and research partnership between the two universities in Malaysia and France. 

 

At Taylor’s University, Prof. Dr. Neethiahnanthan is the Executive Dean of the Faculty of Social Sciences and Leisure Management, overseeing six schools. Among them, the School of Hospitality, Tourism & Events stands out-ranked among the Top 20 globally in the QS World University Rankings by Subject, and internationally accredited with United Nations World Tourism Organisation (UNWTO) TedQual certification. He has played a pivotal role in driving the success and global recognition of Taylor’s Hospitality, Tourism & Events and Culinary Schools. His visionary leadership has been instrumental in shaping their internationalisation strategy and academic excellence

 

Panel Session 2

Assoc. Prof. Dr. Cyrille Laporte

Associate Professor Dr. Cyrille Laporte is the Dean of the Toulouse School of Hospitality, Tourism and Food Studies (ISTHIA) at the University Toulouse - Jean Jaurès, in France. ISTHIA trains students in the fields of tourism, hotel management, and food. The institute also offers continuing education, supports research activities, and sets up international mobility programmes for students and staff. In addition, Dr. Cyrille is a sociologist at the CERTOP laboratory (UMR CNRS 5044) at the University Toulouse - Jean Jaurès and a member of the Chair of Food Studies: Food, Cultures & Health at Taylor's Toulouse University Center. His research activities focus on the technical management of food in eating-out contexts, in France and internationally.

Panel Session 3

Assoc. Prof. Dr. Paul-Emmanuel Pichon

Dr Paul-Emmanuel Pichon is Associate Professor in Marketing at ISTHIA, University Toulouse - Jean Jaurès, since 2007. After studying hotel and restaurant management, then marketing, he obtained his PhD in Marketing from the Toulouse School of Management (formerly IAE de Toulouse, part of the University Toulouse 1 Capitole) in 2006. He is Programm Director for the Master's degree in Hotel and Restaurant Management. He teaches marketing in France and abroad. He is a member of CERTOP (Centre d'Etude et de Recherche Travail Organisation Pouvoir UMR CNRS 5044). In 2016, he published with various authors the book “Marketing du tourisme et de l'accueil” (6th Edition, Pearson Education). His research focuses on consumer risk perception and reduction strategies (including food and wine consumers, as well as tourists and travelers), and the role of nostalgic trust in consumer reassurance strategies. Her research also focuses on influence marketing, as well as e-communication policies (social networks, videos, etc.).

bottom of page