EHL Institute of Nutrition R&D

The food and beverage product of the future inspired by gastronomy

The Institute of Nutrition's R&D aims to develop products where gastronomy and scientific research are integrated in every stage.

We embody a multidisciplinary innovative approach to addressing contemporary nutrition challenges. Our mission centers on developing nutritious, sustainable, and palatable food and beverage solutions. Leveraging EHL expertise in gastronomy, scientific research, and business strategy, our team collaborates with chefs, scientists, and industry professionals to identify critical R&D opportunities that unite nutrition, sustainability, and flavor. We focus on cooking methods, food processing, socially sustainable practices, and preservation methods to innovate continuously and shape the future of food and beverages.

Prototyping

We prototype food and beverage products to prove feasibility or develop pre-industrialization solutions with our team of chefs, business strategists, and scientists. We have developed, for example, fermented vegetable patties, found applications for a natural taste enhancer, optimized bread recipes for unusual flour, balanced strong flavored supplements in drinks, and established technical specifications for a tool manufacturer.

Market validation

We propose rigorous market validation methodologies adapted to different phases of product development:

Valence: using a panel of international students and staff, we analyze which attributes consumers like or dislike in a new product and use these insights to adapt the product development. For example, we can analyze which variation of a drink recipe has a more significant impact on consumers before proceeding with a second round of prototyping.

Market potential: we validate the commercial potential of a product with consumer purchase data by testing it into one or several points-of-sale on the EHL campus. Our 14 point-of-sale range includes bars, fine dining restaurants, fast food, events, and boutiques. For example, we can test a vegetable patty at our plant-based restaurant or a hot drink at our breakfast restaurant.

Research

We conduct research on cooking, food processing, socially sustainable practices and preservation methods with a focus on precise temperatures cooking and fermentation. Building on these core areas of expertise, we positioned ourselves as an international reference for precision and sous-vide cooking.

About us

Inès Blal (PhD), strategy and social-entrepreneurship, Patrick Ogheard, gastronomy, and Cyrille Lecossois, gastronomy, established the EHL Institute of Nutrition R&D in 2021, with Nestlé Research as its first partner. Since then, the Institute has transformed scientific discoveries into over 150 prototypes for Nestlé's research, ranging from proof of concepts to preproduction.

Adrien Demongeot, chemistry, and Antonin Soussan, product development, later joined the team, contributing additional interdisciplinary expertise to the Institute. The Institute also leverages the expertise of EHL in various fields, including Mixology, Oenology (with a best sommelier of Italy), Barista, Cuisine (with two MoF, France's best craftsmen), Bakery (with one MoF), Pastry (with one MoF), and Catering (with one MoF).

Our vision is to harness gastronomy to innovate in food science and technology for sustainable food and beverage products. Our mission is to combine gastronomy expertise, business strategy, and science research to develop nutritious, sustainable, and tasty food.

Gastronomy and food science are focal points within the Institute and drive research and development. For example, its collaboration with the start-up Yumame, specialized in plant-based products led to the development of fermented vegetable patties, a project that was funded by Gebert Rüf Stiftung "innobooster" in 2023, and the commercialization of the product in 2024.

We also specialize in cooking methods and conservation research. The collaboration with Bruno Goussault – a pioneer in precise temperature and sous-vide cooking – has positioned the Institute as an international reference. In 2023, the Institute of Nutrition R&D organized its first event about cooking at precise temperatures, providing chefs and scientists with a better understanding of the possibilities and challenges in this field. In 2025, a book on the subject will be written in collaboration with Bruno Goussault.

The institute has partnered with start-ups, companies, universities, and networks in these years of activity.

Patrick Ogheard

Dean EHL School of Practical Arts, Co-Director of the EHL Institute of Nutrition R&D

Patrick Ogheard has 30 years of experience in the gastronomy world, most notably with Alain Ducasse after training with Jacques Maximin. He has held positions of responsibility in renowned restaurants, contributing to significant projects while combining cuisine and research. In 1990, he opened the Training Center Alain Ducasse and set up the operational part at the opening of the Paul Bocuse Institute Research Center. Since 2017, he has been focusing on creating The EHL Institute of Nutrition R&D, specializing in nutrition, combining cooking, knowledge transmission, and research while respecting culinary traditions and the environment.

Dr Inès Blal

Associate Professor EHL Undergraduate School, Co-Director of the Institute of Nutrition R&D

Dr Inès Blal is an Associate Professor of Strategy at EHL, specializing in hotel investments, entrepreneurship for social impact, and small hotels. She also founded and co-directs the EHL Institute for Nutrition R&D. Before stepping down in 2024 to revert to her academic passions, Inès held a six-year leadership position at EHL. She served as Dean of the Undergraduate School, Executive Dean, Managing Director of the academic units, and member of the Executive Leadership Team. During her tenure, she led the educational strategy of the institution with a focus on quality management, directed the academic operations, and the implementation of a multi-campus structure. Ines holds a Ph.D. in Strategic Management in Hospitality from Virginia Polytechnic. Her research and consulting works focus on socially and economically sustainable hospitality concepts.

Cyrille Lecossois

Senior Lecturer – EHL Practical Arts, Manager of the Institute of Nutrition R&D

Chef Cyrille Lecossois, Lecturer at EHL, teaches culinary arts. Initially a chef, he obtained certifications in culinary arts and hospitality management. After working in restaurants in France and at Club Méditerranée for six years, he developed effective teaching methods for advanced studies and practical arts. He joined EHL in 2001, holding various positions from culinary instructor to executive chef. Since 2021, he is the manager of the EHL Institute of Nutrition R&D.

Dr Adrien Demongeot

Research Associate of the EHL Institute of Nutrition R&D

Adrien Demongeot is a Food Scientist and Research Associate at the EHL Institute of Nutrition R&D. He graduated in 2013 with a MSc degree from ESPCI Paris. In 2016, he obtained his PhD in materials science at Sorbonne University. He received the SFIP Student Award for his PhD work. From 2017 to 2021, he worked at EPFL as a scientific collaborator. At EHL, he is particularly interested in how chemistry, physics, biology, and engineering principles can illustrate gastronomy.

Antonin Soussan

Lecturer, Project Manager of the EHL Institute of Nutrition R&D

Antonin Soussan is a Lecturer at EHL. A graduate of EHL in hospitality management, he interned in kitchens before obtaining a master's in innovation and product development. He has taken part in several product development projects in different fields. He is currently concentrating on managing innovative food and beverage projects at the EHL Institute of Nutrition R&D.