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”
To complete the theoretical part of the training, the Hautes Etudes du Goût organize pedagogical meals and workshops, to make you understand the complex associations between food and wine or champagne A guided visit by night of the Rungis International Market is also part of the curriculum.
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