Culinary Science for Tastier, Healthier Food
 International Summer School

University of Technology of Compiègne, France

July 17-28, 2017

An innovative combination of food science, nutrition and French gastronomy

The latest trends and knowledge in gastronomy science and nutrition will be addressed theoretically and concretely applied to the elaboration of famous French dishes with a healthy twist 

After a first week dedicated to evaluate and understand the physico-chemical phenomena that govern food texture and to gain practical experience in mastering it during cooking workshops, this knowledge and know-how will be invested in learning how to enhance the nutritional profile of many dishes, sauces and desserts during the second week.

Innovative technological solutions will be presented and applied to prepare healthier versions of world-wide known French specialties.

Examples of recipes developed :

The Summer School will be held at the Daniel Thomas Innovation Center of the Compiègne University of Technology

Daniel Thomas Innovation Center  / University of Technology of Compiegne
Daniel Thomas Innovation Center / University of Technology of Compiegne

in partnership with: