Joseph Hossenlopp worked as a chairman lecturer at the Sensorial Evaluation Unit of ENSIA. He then worked at the Cemagref as a Research Director where he was assistant director of the research and class Unit of Industrial and Food Ingeneering.

His research works were targetting the sensorial measures on food products and quality approaches, in particular regarding the operators’ management of the process through sensorial indicators.

He participated to the creation of a class programme at the French Cooking Superior School (ESCF) and at AgroParisTech which aims to give the students some basics on cooking and gastronomy basics.

He is president of a Certification Comitee of Products (Certified Products, Red Label, DO) and wrote pedagogic books on cheese in particular.