Course Program

Pascal Schlich, research director at INRA
Sylvie LORTAL - Fermented foods: 8000 years of continuous innovation dedicated to taste
Gérard Liger-Belair, Lecturer at the University of Reims in the Champagne-Ardenne region - Gérard Liger-Belair invites you to "dive" into a champagne flute for a physicochemical analysis and interpretation of the various stages in the fleeting life of a bubble.
Pr. Joël Doré, research director with INRA (French National Institute for Agricultural Research)
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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

  • Phone: +33 6 60 46 40 81
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