12 May 2021
Europe/Paris timezone


The four Editors of the Handbook of Molecular Gastronomy (Roisin Burke, Alan Kelly, Christophe Lavelle, Hervé This vo Kientza) are organizing an online conference on the 12th of May (2pm-6pm).

The topics discussed will reflect the 3 parts of the book:

- Scientific aspects

- Education practices

- Applications to culinary art

The Program is (Paris time):

14.00-14.15 : Introduction of the French Ambassador in Ireland, His Excellency Vincent Guérend, by Roisin Burke

14.15-14.30 : Hervé This : Molecular Gastronomy, Molecular Cooking, Molecular Cuisine, Note by note cooking, Note by note Cuisine

14.30-14.40 Roisin Burke : The Handbook of Molecular Gastronomy, a huge project

Session 1. Molecular Gastronomy

Chair : Alan Kelly

14.45-15.05 : Stability of crystallising emulsions, by Thomas Vilgis

14.05-15.25 : The Glycation and Maillard Reactions as the Major Non- Enzymatic Browning Reactions in Food, by Frederic Tessier

15.25-15.45 : What are Lecithins for the food industry, by Elzbieta Kosakiewicz and Daniel Cossuta

15.45-16.00 : Frying, by Franco Pedreschi

Session 2 : Education practices and application to culinary art

Chair : Chistophe Lavelle

16.15-16.35 : Teaching Argumentation and Inquiry through Culinary Claims, by Erik Fooladi

16.35-17.05 : Note by Note Forest Floor, by Sophie Dalton

17.05 : Questions, Follow up with the IJMPG, etc.

The link for connection is here. 

Registration is not mandatory but confirmation of attendence is recommanded (link below) if you want to keep updated with the next sessions!

Please note that the next session is scheduled June 30th; information and registration here.


Registration for this event is currently open.