Two Scanergie staff members, passionately interested in gastronomy and fine food preparation, have completed specialist training in Rheims at the Hautes Etudes du Goût or Advanced Studies in Taste.

The training on offer is pluri-disciplinary and takes places under the overall supervision of Rémi Krug. Teaching dispenses knowledge of the historical, scientific and economic aspects of the flavor, textures and values of fine food. Learning topics include neurophysiology, the physics of champagne bubbles, the socio-anthropology of food, magical thinking about wine, trends in the economy, practices of food distribution and consumption, and the physiology of taste in children …

For her special research assignment, Charlotte worked on food travel. Morgane worked on the aesthetics of gastronomy. Both were awarded their DUGGAT qualification, with merit (Diplôme Universitaire du Goût, de la Gastronomie et des Arts de la Table – University Diploma for Taste, Gastronomy and the Arts of the Table). The training dispensed and the research topics presented are part of the way Scanergie develops its skills in market research in the agri-foods area. The students have now acquired special insight into the wider world of gastronomy.

The Award Ceremony took place with musical accompaniment at the Conservatoire de la Musique de Reims, on 24 October 2012.

Well done Charlotte and Morgane and all the others who qualified in 2012!!


For more information, go to article published in L’union l’Ardennais on 5 November 2012 and/or HEG website .