The nutrition of the future inspired by gastronomy
EHL's Institute of Nutrition R&D embodies an innovative approach to addressing contemporary nutrition challenges. Our mission centres on developing nutritious, sustainable, and delicious food solutions. Leveraging EHL's gastronomy expertise and scientific research, our team collaborates with a scientific committee comprising leading companies, start-ups, top chefs, and specialized academic partners to identify priority research and development areas for nutritional products that seamlessly blend nutrition and flavor. The Institute of Nutrition R&D aims to revolutionize cooking, food processing, and preservation methods, bridging food research and culinary implementation by integrating gastronomy expertise with scientific research to craft innovative and good products.
What is nutrition?
Nutrition is the process by which living things receive the food necessary for them to grow and be healthy (Oxford Learner’s Dictionary 2024b).
What is gastronomy?
Gastronomy is the art and practice of cooking and eating good food (Oxford Learner’s Dictionary 2024a)
Our vision
Harness gastronomy to innovate in food science and technology.
Our mission
Combine gastronomy expertise and science research to develop nutritious, sustainable, and tasty food.
Our next event
Conférence Gastronomie & Santé
April 22, 2024 at EHL Lausanne Campus, Switzerland
The "Gastronomy & Santé" conference is aimed at culinary professionals, medical staff specializing in food, and more generally, anyone with an interest in nutrition. It provides an opportunity to interact with organizations that are experts in the culinary and medical fields, combining their knowledge to offer an innovative approach.
Dr. Inès Blal, Patrick Ogheard, and Cyrille Lecossois established the EHL Institute of Nutrition R&D in 2021. Upon its inception, Nestlé Research became its initial working partner. In the spirit of collaborative innovation, the EHL Group and Nestlé translated scientific discoveries into prototypes for Nestlé's research.
Gastronomy is a focal point within the Institute of Nutrition R&D, initiating services provision projects for major companies and start-ups, from product development and especially prototyping to user testing. In this context, the institute started collaborating with the plant-based start-up Yumame. The institute assisted Yumame in developing a cutting-edge fermented plant-based product, leading to their receipt of the prestigious Gebert Rüf Stiftung fund "innobooster" in 2023 to optimize and accelerate the product.
Concurrently, the institute specializes in cooking methods and conservation research to fulfill its mission: "Combine gastronomy expertise and science research to develop nutritious, sustainable, and tasty food." Collaborating with Bruno Goussault, a pioneer in precise temperature and sous-vide cooking, has positioned the institute as a reference in these methods. 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.
Since 2024, the institute has undergone a pivotal moment, deciding to intensify its focus on applied research while continuing service provision projects. This strategic shift results from years of specialization and expertise in nutrition, taste, and, more specifically, gastronomy.
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 Ines Blal specializes in hotel development strategies, the financing of medium-sized hotels, and, more recently, for-profit social ventures. She publishes and speaks at professional conferences. With over ten years of experience in hotel management research and teaching, she has designed courses and supervised research projects. Since 2021, as Co-Director of the EHL Institute of Nutrition R&D, she has also contributed to research in the field of F&B concept innovation.
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.
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