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 healthy, 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 health and flavour. Our goal is 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 the body takes in and uses food (Cambridge Dictionary).
What is gastronomy?
Gastronomy relates to the preparation and consumption of good food (Cambridge Dictionary)
Our vision
Harness nature's insights for culinary innovation, food transformation, preservation, and sustainable F&B concepts.
Our mission
Integrate culinary expertise and science research to develop healthy, 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.
The EHL Institute of Nutrition R&D was established in 2021 and inaugurated by Dr. Inès Blal (Co-Director of the Institute), Patrick Ogheard (Co-Director), and Cyrille Lecossois (Manager). 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 and new recipes for Nestlé's research.
Culinary science is a focal point within the Institute of Nutrition R&D, initiating consulting projects for major companies and start-ups, from product development 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: "Integrate culinary expertise and scientific research to develop healthy, sustainable, and flavorful 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 consulting 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 culinary 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 polymer 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 Haute Cuisine.
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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