Sciences of nature are actually quite different from their applications, just as fruits are different from the trees they come from. When it comes to food, the scientific research called molecular gastronomy explores the phenomena occurring during food production, a.k.a. cooking.

You may be surprised to find that many mechanisms remain unclear, despite the fact that cooking has been a daily part of our lives for so long! For example, why do sweet apricots become sour when cooked? How do chemical compounds move from plant or animal tissue (meat, fish, vegetables) into the water in which they are boiled when making stocks or broths? Are there real differences between tarts and pastries when the dough is prepared with or without sugar?

Such questions still exist in the tens of thousands. But in our exploration of this research, new proposals for innovations in food can arise. Hence, molecular and synthetic cooking is a recent genre of food preparation that has been on the rise among the most daring chefs of today – and perhaps there are things that you can learn from it to add some spice into your everyday culinary life!

Keynote Speaker:
Hervé This, Ph.D