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 a sociology lecturer at Sciences Po in Grenoble and researcher at the 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.


Anne Parizot has a PhD in Linguistics and is a Professor at Reims Champagne-Ardenne University. She teaches semiotics, communication, linguistics and socioterminology.



Frédérique Desbuissons

Frédérique Desbuissons is a lecturer in the history of modern and contemporary art at Reims Champagne-Ardenne University and a member of the Cultural and Social History of Art host research team at Paris 1 Panthéon-Sorbonne University.

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

JC Augustin

Jean-Christophe Augustin is professor at the National Veterinary School of Alfort, in the Hygiene, Food quality and security unit.

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

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