The University of Reims organizes a comprehensive course for professional students and provides in-depth knowledge of taste and gastronomy.
Combining historic, scientific and economic approaches to taste and gastronomy, the Hautes Etudes du Goût make students familiar with the various aspects of the world of gastronomy.
The course program follows a three-pronged approach:
We offer various classes, given by experts, including “The psychology of taste”; “Comparative biology of food and anthropology of taste”; “Molecular gastronomy” (by Hervé This); “Sensorial marketing”
As a last step of the training for our students, the Hautes Etudes du Goût organize different pedagogical meals and workshops (about medieval gastronomy, wine and champagne food pairings, etc.), as well as a visit to the biggest wholesale market in the world for fresh products (with Guy Chemla, Professor at the University of La Sorbonne-IV).
Related searches: Food and gastronomy, Molecular cuisine, Psychology of taste