The course program is built according to a three-pronged approach: Exact Sciences and Technology Human and Social Sciences Economic and Legal Sciences  In addition, there are: Pedagogical meals and workshops A guided visit by night of Rungis International Market, the largest wholesale market in the world for fresh products (with Guy Chemla, Professor at the University of La Sorbonne-IV) A glimpse at the 2008 program:

Comparative biology of food and anthropology of taste Patrick Pasquet, Director of Research at CNRS, Eco-anthropology and Ethnobiology  Molecular gastronomy Hervé This, Physicochemist with INRA – Collège de France  Coffee Paola Winterberger, Malongo coffees  Aroma chemistry in molecular cuisine Hubert Richard, Professor Emeritus in natural substances' chemistry, ENSIA  Neurophysiology of taste: cognitive aspects of sensoriality Patrick MacLeod, President of the Institut Français du Goût An example of a real terroir effect: the beaufort cheese Jean-Baptiste Coulon, Director of Research with INRA  Gastronomy of the 21st Century Le Cordon Bleu  The future of food packaging Jacques Dumonceau, Professor Emeritus, University of Reims Champagne-Ardenne and Joaquin Orozco,  packaging expert  Sensorial analysis of beer - beer and food pairing Hervé Marziou, beer expert, Heineken France Focus on bubble dynamics in Champagne wines Gérard Liger-Belair, Professor at the University of Reims Champagne-Ardenne (...) more details

Evolution of food consumption : what can economic analysis teach us? Pierre Combris, Director of Research with INRA  Cultural geography of wines Jean-Robert Pitte, Professor at the University of Paris IV-Sorbonne  Does terroir produce quality products? Gilles Fumey, Lecturer at the University of Paris IV-Sorbonne  History of cuisine and gastronomy in the 19th Century Patrick Rambourg, Lecturer in food history at the University of Paris VII  Food, culture and society Claude Fischler, Director of Research with CNRS and co-director of the Centre d'Etudes Transdisciplinaires - Sociologie, Anthropologie, Histoire (CETSAH)  The psychology of taste : children and food preferences Natalie Rigal, Lecturer at the University of Paris-X Nanterre  Sensorial communication Caroline Dusautoir, Lecturer at Reims Management School  History of tableware and table behaviours and habits Patrick Rambourg, Lecturer in food history at the University of Paris VII  Champagne in the 18th Century: historical, aesthetic, literary and philisophical aspects Anne-Marie Royer-Pantin, author  Wine and magical thinking Frédéric Brochet, manager of a wine company, winemaker  Medieval gastronomy Bruno Laurioux, Professor in medieval history at the University of Versailles St Quentin  Editorial line and column choices in a culinary magazine Guillaume Crouzet, journalist (...) more details

The arts of the table sector today  Guy Bourgeois, Chairman of the Confédération des Arts de la Table  Economics of gastronomy Christian Barrère, Professor at the University of Reims Champagne-Ardenne and Véronique Chossat, Lecturer at the University of Reims Champagne-Ardenne  Law, food and gastronmy: the French legal exception Jean-Paul Branlard, Lecturer in Food Law at the University of Paris-Sud (...) more details