Theory and practice on the menu

This International Summer School -taught  in English- is an original blend between food sciences, technologies and French gastronomy. The programme's objective was to learn how to easily improve the nutritional level and profile of main courses and desserts, by modulating their composition, their textures and cooking modes, while retaining maximum flavour of the original ingredients.

These two weeks will be punctuated by several cultural outings in order to learn more about French culture and history.

Course objectives

At the end of the summer school, you will be able to: 

• Understand the main principles and theories of food science and the mechanisms of phenomena occurring during dish preparation. 

• Be aware of the food composition impact on satiety and health.

• Prepare healthier dishes and enhance their nutritional profile by enriching with fibers or proteins and by substituting fat or sugar using innovative approaches.

• Choose the best cooking process or texturing agent dependent on the desired end result. 

• Prepare famous French dishes, sauces, desserts and confectioneries (classic and revisited recipes).

Prerequisites and Credits

Introductory level in organic chemistry or biochemistry (basic knowledge on biological molecules (carbohydrates, proteins, lipids)) would be advantageous. The program contains different levels of complexity in order to be adapted to any level of experience in food formulation and cooking. The most important criteria is to be truly interested in cooking and nutrtional aspects of food and healthy concerns.

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