Course Program

Frédéric Brochet is a Doctor in Enology. His doctoral thesis in Medical and Biological Sciences, with an option in enology and ampelology, focused on the "Cognitive aspects of tasting”. Frédéric Brochet is the founder of the wine estate Ampelidae.
Hubert Richard, Professor Emeritus of Chemistry of Natural Substances, ENSIA - Using current data from the physiology of taste and olfaction, the first part of the class will demonstrate the differences between taste, odor (smell) and retronasal perception (aroma), followed by some chemical aspects : aroma in terms of mixtures…
Hervé This, Physicochemist at INRA - Collège de France - Molecular gastronomy is not limited to just cooking (or this scientific discipline would be called "molecular cuisine") but includes the physicochemical phenomena connected with human nutrition. In other words, molecular gastronomy also looks at the table arts from a physicochemical…
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The Hautes Etudes du Goût reserve the right to modify the organisation and structure of their course program

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

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