Testimonials

Guro Helgesdotter Rognså (Norway) - 2011 graduate

PhD student in Molecular Gastronomy. Guro Rognsa

I started my PhD in Molecular Gastronomy during the fall of 2011. The project is an industrial PhD, meaning that I am employed by a company and at the same time enrolled as a student at the University at Copenhagen. I work on my PhD project on a daily basis at the Culinary Institute of Norway, where my colleagues are highly skilled chefs.

Having a master’s degree in Chemical Engineering, I had to learn much about food chemistry and gastronomy when starting my PhD. I was therefore very glad to be able to attend HEG in 2011. The two weeks in France taught me much about the various aspects of gastronomy, and this knowledge has been very useful in my daily work ever since.

Another positive aspect of the HEG studies was the stay in France and all the interesting included activities. I did my bachelor’s degree in France, and it was very nice to go back and discover more about French gastronomy and culture.

Thesis : The Nordic food trends: contributing factors and development

Institut des Hautes Etudes du Goût, de la Gastronomie et des des Arts de la Table

  • Phone: +33 6 60 46 40 81
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