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 2010 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  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 case of cheese Jean-Baptiste Coulon, Director of Research with INRA Chocolate: history, production, nutritional aspects and crus tasting Hervé Robert and Katherine Khodorowski  Chemical products and food: are consumers' concerns justified? Jean-Pierre Cravedi, Director of Research with INRA  Culinary workshop (to be confirmed) With Le Cordon Bleu chefs  The future of food packaging Jacques Dumonceau, Professor Emeritus, University of Reims Champagne-Ardenne and Joaquin Orozco,  packaging expert 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  Food geography, a French specificity Gilles Fumey, Lecturer at the University of Paris IV-Sorbonne  History of cuisine and gastronomy in the XIXth Century Alain Drouard, Director of Research with CNRS  Food, culture and society Claude Fischler, Director of Research with CNRS and co-director of the Centre d'Etudes Transdisciplinaires - Sociologie, Anthropologie, Histoire (CETSAH)  Taste as a reflexive activity Antoine Hennion, sociologist, Director of Research at the Center for the Sociology of Innovation   The psychology of taste : influence of education on children's food behaviour Natalie Rigal, Lecturer at the University of Paris-X Nanterre  Sensorial communication Caroline Dusautoir, Lecturer at Reims Management School  History of table service in the 19th Century Bénédicte Rolland-Villemot, curator at the national museum of Château de Compiègne  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  The concept of food quality Xavier Leverve,  scientific director at INRA (human nutrition and food safety)  Symbolical and sociological aspects of Bread       (lecturer to be confirmed) (...) more details

Evolutions and new trends in the arts of the table sector (Lecturer to be confirmed)  Economics of gastronomy Véronique Chossat, Lecturer at the University of Reims Champagne-Ardenne  Law, food and gastronomy: the French legal exception Jean-Paul Branlard, Lecturer in Food Law at the University of Paris-Sud  The AOC, an evolutive notion      The exemplary case of Camembert cheese, a French myth Pierre Boisard, sociologist and Jean-Paul Branlard, Lecturer of Food Law at the University of Paris-Sud (...) more details