Guest lecturers

Christian BarrereChristian Barrère is agrégé in economic sciences and director of the OMI research lab (trade organisations and institutions) and of the Masters Degree "Institutions, organisations, performances".

Frédéric Brochet is a Doctor in Enology. His doctoral thesis in Medical and Biological Sciences, with an option in enology and ampelology, focused on the "Cognitive aspects of tasting”.

Guy Chemla is professor of geography, urbanism and land use at the University of Paris-Sorbonne.

Pierre CombrisPierre Combris is an economist, he graduated from Essec (Ecole Supérieure des Sciences Economiques et Commerciales) and Paris IX Dauphine University .

JP de TonnacJean-Philippe de Tonnac is an essayist, editor and journalist. He was in charge of special editions for the Nouvel Observateur magazine for almost 10 years, and has published about twenty books. Today he works as an editor and continues his own research.

Sidonie_NaulinSidonie Naulin is lecturer in sociology at Sciences Po Grenoble and researcher at Pacte laboratory. Her PhD delt with food journalism.

Demet GÜZEYDemet Güzey is an culinary researcher and writer from Istanbul.

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.

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

Bruno LauriouxBruno Laurioux has been professor of medieval history at the University of Versailles - Saint-Quentin-en-Yvelines since 2005. He is also the Head of the Department for Humanities and Social Sciences with CNRS (National Scientific Research Center).

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.

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

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