Culinary Science for tastier, healthier food


  • Fundamentals of food physic and new cooking techniques
  • Evolution and new trends of tasting
  • Textures and texturing agents
  • Innovative approach of nutrition and food

Technico-cultural outings each Wednesday and Saturday

  • One day in Paris
  • City tour and lunch at the “Chez Lena et Mimille” Restaurant well-known for its French gastronomy and molecular cooking 
  • One day in Reims, French capital of Champagne
  • Visit of the city and guided visit of the “Fabrice Bertemès vineyard - Champagne 1er Cru”. Lunch in the wine-tasting cellar
  • One day in Compiègne and its surroundings

Helpful facts

Who can apply?

--Taught in English---

From July 20 to July 31, 2015

Location :
Université de Technologie de Compiègne, Centre d’Innovation

Audience :
Senior undergraduate and graduate students

How to apply?

Download the application form on:

Les candidatures peuvent être envoyées jusqu’au 30 avril 2015.

Registration fees:

€1250 (accomodation included). Scholarships are available. Contact us for more information.

Contact : 


Tel.: +33 (0)3 44 23 49 63