Né en 1962.
D.U.T de biologie appliquée, Université de Tours, 1984.
Formation à l'éducation du Goût par Jacques Puisais, 1987.
D.U.S.S. " Comportements, environnements alimentaires et connaissances du goût" Université de Tours, 1995.
CQFDgustation offers an alternative tasting approach through consultancy projects, training and workshops. Food tasting is presented as a tool to stimulate and arouse knowledge in wellness, educational and cultural subjects.
To evaluate food quality: Quality is a key component of any food production and customers are looking for it. Now, more than ever, it is fundamental to guarantee the taste expression.
Sensorial arousal and education: Sensorial awareness, flavors and aromas education, gustative vocabulary acquisition, and knowledge in food practices help us to foster our judgment and to gain a better understanding of ourselves.
Communication, culture and degustation delights: Tasting is an aesthetic activity that multiplies our sensations, emotions and pleasure. It represents a wonderful tool for knowledge, communication and culture.
And so much more…
"Hello South Africa"