Guest lecturers

Christophe_LavelleChristophe Lavelle is a biophysician and a research scientist at the CNRS (French National Center for Scientific Research).

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

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.

Sandrine Monnery-Patris

Sandrine Monnery-Patris is a Research Associate at INRA, within the Centre for Taste and Feeding Behaviour (UMR 1324) in Dijon.

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

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

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

Pascal_SchlichPascal Schlich is director of research with INRA (French National Center for Agronomic Research) and scientific leader of the ChemoSens platform at the Centre des Sciences du Goût et de l'Alimentation in Dijon.

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).

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

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