Culinary Science for Tastier, Healthier Food - International Summer School Compiègne, France - July 15-26, 2019

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.

Healthy cooking worshops
Healthy cooking worshops

The theoretical part first addresses the physico-chemical processes that are involved in the dish elaboration, the nutritional and functional profiles of the ingredients, the different texturing agents as well as the latest innovations that allow you to substitute fatty diets, sugar and gluten, among others... All these concepts will be applied during  afternoon cooking workshops. The participants will discover French gastronomy via the preparation of typical sauces, dishes and desserts, such as quiche lorraine, mille-feuilles, chocolate 'fondant' or macaroons with a heatlhy twist ... whilst applying food formulation innovative approaches.

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.

This summer school is worth 4 ECTS credits issued by the University of Technology of Compiègne.

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The lecture team


Associate Professor

Specialist in sweeteners and sugar alternatives

Elisabeth MOUTON

Consultant  for agrifood companies in food security (

Specialist in sensorial analysis

Marie Plassais


Specialist in history of French gastronomy

Claire ROSSI


Specialist in food formulation

Head of the major in Food Innovation