Guest lecturers

Bruno LauriouxBruno Laurioux is professor of medieval history and food history at the University François Rabelais (Tours, France).

Gérard Liger BelairGérard Liger-Belair is a Doctor of Applied Physico-chemistry on enology and professor at the University of Reims Champagne-Ardenne.

Hubert RichardHubert Richard holds a Food engineer diploma from E.N.S.I.A., Massy (France) in 1963.

Nathalie RigalNatalie Rigal is a senior lecturer at the University of Paris X – Nanterre. She is a specialist in developmental child psychology and in the child’s construction of taste preferences.

Hervé ThisHervé This, physical chemist, is Director of the International Center for Molecular Gastronomy team, at AgroParisTech-INRA, as well as Scientific Director of the "Food Science & Culture" Foundation (French Academy of Sciences).

Vincent Moriniaux, Maitre de conférences de Géographie Vincent Moriniaux is Lecturer in Geography at the University of Paris-Sorbonne (Paris IV).

Denis Saillard is a History Professor and researcher at the Center for Cultural History in Contemporary Societies, University of Versailles Saint-Quentin en Yvelines.

Estelle MassonEstelle Masson is lecturer in social psychology at the Université de Bretagne occidentale. She is a member of the Research Centre in Psychology, Cognition and Communication of Brest.

Sylvie AmarFormer student of “ENSCI Les Ateliers“ (French national school for advanced studies in design), Sylvie Amar opens her design studio in 1997. Very quickly, her sensitivity for the culinary world brings about her first creation, her famous cooking hammer, and a first prestigious collaboration with Pierre Gagnaire.

Joël DoréResearch Director at INRA, Joël is Scientific Director of MetaGenoPolis,a Unit of the Micalis Institute “Food and Gut Microbiology for Human Health”.

Sylvie LortalSylvie Lortal, PhD – Microbiology and food science
Research Director at Inra

Sylvie conducts an applied and basic research on cheese microflora for the past 25 years, exploring in particular the mechanisms of cheese ripening, the in situ activity of key enzymes and the biodiversity of technological properties among lactic and propionic acid bacteria.

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

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