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Molecular Gastronomy Organized in Various Countries

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Molecular Gastronomy Organized in Various Countries Molecular Gastronomy Initiatives organized in various countries (by order of application) (please tell me if changes are needed) Countr Name Place Kind of actions y France Hervé This AgroParisTech, Paris Monthly Seminars Herve.this@paris mob : +33 6 86 49 89 01 Scientific meetings .inra.fr skype : hervethis Courses on Molecular The INRA/AgroParisTech Group Gastronomy of Molecular Gastronomy is in the (http://podcast.agroparistec UMR 1145 (GENIAL). It is : h.fr/users/gastronomiemole developping molecular culaire) gastronomy research, Courses in schools, primarily focused on the colleges, study of bioactivity of University Courses disperse systems University Paris VI studying culinary (Biochimie alimentaire et precisions gastronomie moléculaire) teaching molecular Master courses “Ingénierie gastronomy in various et Produits Procédés” contexts (IPP), AgroParisTech Master Courses for the Erasmus Mundus Master Programme “Food Innovation and Product Design” (www.fipdes.eu) France Stéphane SupAgro Montpellier, 2 place Courses Guilbert Viala, 34060 Montpellier cedex 2 Stephane.guilbert Maître de conférences à @supagro.fr Montpellier SupAgro, UMR IATE Michaël Nigen Course Michael.Nigen@ 2 place Pierre Viala supagro.inra.fr 34060 Montpellier Hervé This, Group of Molecular Gastronomy, AgroParisTech/INRA 1 0499612615 France Odile Renaudin Site Enfance et nutrition, Paris Contest Sciences, Art et redaction@scien Cuisine cesetgastronomie Internet site .com Anne Cazor cuisineinnovation @cuisine- innovation.fr Audrey Tardieu audrey_tardieu@ hotmail.com France Christophe CNRS - National Museum of Courses (university level), Lavelle Natural History - Sorbonne practical sessions christophe.lavelle Universities Courses on Molecular @mnhn.fr 43 rue Cuvier, 75005 Paris Gastronomy for the future (FRANCE) professors of culinary art Tel: +33 624 714 403 / Email: [email protected] France Anne Woizard University Paris VI, "Biochimie Courses License level [email protected] alimentaire et gastronomie « Biochimie alimentaire et ssieu.fr moléculaire" gastronomie moléculaire » Practical sessions France Raphael University Paris XI, Orsay Courses (in preparation) : Haumont option Modulus in the raphael.haumont Chemistry Course, Level @u-psud.fr Licence France Philippe Behra ENSIACET, Toulouse Research, teaching philippe.behra@e nsiacet.fr France Camille Pôle Régional Science & Culture Seminars on Molecular Bourgeois Alimentaire, Pays de la Loire, Gastronomy camille.bourgeois Ponan, Nantes www.gmouest.fr @oniris-nantes.fr Food Dévelopment et Pôle « Science & Cuisine » Vincent Lafaye, Seminars Elodie Bonnefaes Pôle « Science & Culture Vincent Lafaye Alimentaire Jean-François Scientific Research, Thibault, Technology applications, jean- education francois.thibault @nantes.inra.fr France Camille Doyen Chercheur INNIT SAS Scientific and technogical camille.doyen@i research Hervé This, Group of Molecular Gastronomy, AgroParisTech/INRA 2 nnit.fr France Laetitia Le Chercheur INNIT SAS Scientific and technogical Falher, research laetitia.lefalher@ innit.fr France Alexandre ENS Lyon, TP (en préparation) Martinez alexandre.martin [email protected] France Michael Pontif Iqemusu Company for sellin odorant compounds. [email protected] 43B rue de la république 76490 Rives en Seine +33679706629 France Marie-Claude Group of Molecular Gastronomy Production of educational Feore 16 rue Claude Bernard, 75005 activities « Ateliers science Paris, France & cuisine ». t : +33 1 44 08 17 26 E: [email protected] France Laure Fort Group of Molecular Gastronomy Production of educational 16 rue Claude Bernard, 75005 activities « Ateliers science Paris, France & cuisine ». t : +33 1 44 08 17 26 E: [email protected] USA Anne McBride Experimental cuisine collective, Seminars Current project aemcbride@gmai New York University on the use of molecular l.com gastronomy for the aemcbride@gmai preservation of Lebanon’s l.com culinary heritage. anne.mcbride@n yu.edu Will Goldfarb Goldfarb.will@g mail.com Kent Kirshenbaum [email protected] USA Kent Department of chemistry, New University Projects Kirshenbaum York University [email protected] Hervé This, Group of Molecular Gastronomy, AgroParisTech/INRA 3 USA Lisa Green Internet Site lisamgreen@gma il.com USA Ryan Elias Department of food science, Penn State University USA Marcia France, Department of Chemistry Courses, University John T. Herwick, Washington and Lee University projects, M.D. Professor Science Center A413 of Chemistry Lexington, VA 24450-2116 [email protected] (540) 458-8879 du USA John M. Associate Professor of Chemistry, Courses on Molecular Richardson Austin College, Department of Gastronomy, practical jmrichardson@a Chemistry, Suite 61457, sessions with tests of ustincollege.edu 900 N. Grand Avenue, culinary precisions Sherman, TX 75090 (903) 813 2494 USA Mark Anthony Denison University Courses on molecular Arceno gastronomy lingualpilgrim@ gmail.com USA David A. Weitz Harvard University SPU 27: Courses on [email protected] molecular gastronomy : ard.edu from haute cuisine to soft matter science USA Michael P. Harvard University SPU 27: Courses on Brenner molecular gastronomy : [email protected] from haute cuisine to soft rvard.edu matter science USA Linda A. Luck Linda A. Luck Ph.D. Courses on Molecular luckla@plattsbur Chair and Professor Gastronomy gh.edu 242 Ward Building Department of Chemistry State University of New York at Plattsburgh (518)564-4119 Adjunct Professor Department of Biochemistry The Medical College University of Vermont Burlington, VT 05405 Amy Rowat UCLA Research on mechanical [email protected] properties of soft biological [email protected] matter, om https://www.ibp.ucla.edu/re search/rowat Founder/Director of Science & Food, scienceandfood.org Hervé This, Group of Molecular Gastronomy, AgroParisTech/INRA 4 Markus Covert Associate Professor of Teaches Science of Cooking Bioengineering Courses Stanford University [email protected] Tel: (001) 650-725-6615 Mark Niemczyk Professoor, Courses of Molecular Wheaton College gastronomy given in 2012 [email protected] Jacquelyne Read PhD Scientist, Courses of Molecular Wheaton College Gastronomy given in 2012 [email protected] [email protected] Laura Di [email protected] Interdisciplinary courses Summa-Knoop [email protected] (undergraduate level); research on the aesthetics Place: Fairfield University, of molecular gastronomy & Philosophy Department food as art; molecular gastronomy and the fine dining scene Kurt Rosentrater Associate Professor, Iowa State University www.iastate.edu Department of Agricultural and Biosystems Engineering www.abe.iastate.edu Department of Food Science and Human Nutrition www.fshn.hs.iastate.edu Executive Director, Distillers Grains Technology Council www.distillersgrains.org [email protected] Italy Davide Cassi Dipartimento di Fisica, Univerista Formations di Parma [email protected] University of Parma ou Davide.Cassi@fi s.unipr.it Italy Vincenzo Universita di Napoli Master Courses for the Fogliano Erasmus Mundus Master Hervé This, Group of Molecular Gastronomy, AgroParisTech/INRA 5 vincenzo.foglian Programme “Food [email protected] Innovation and Product Design” (www.fipdes.eu) The Erik van der University of Wageningen, Courses on Molecular Netherla Linden Physics and Physical Chemistry of Gastronomy, research nds Erik.vanderLinde Foods : this group integrates projects [email protected] physics, structure design and development, and application- Advanced course on driven research, to enable molecular gastronomy innovations more effectively. It aims to : Introductory course in deliver fundamental Molecualr Gastronomy knowledge, new mesostructures, and application concepts, for academic partners, industry and society educate students to apply such integration in their future careers. The Guido Sala Wageningen University Netherla guido.sala@wur. Physics and Physical Chemistry of nds nl Foods The Jean-Paul Wageningen University Advanced Molecular Netherla Vincken Physics and Physical Chemistry of Gastronomy Courses nds Jean- Foods Paul.Vincken@w ur.nl The Elke Scholten, Wageningen University Advanced Molecular Netherla elke.scholten@w Physics and Physical Chemistry of Gastronomy Courses nds ur.nl Foods The Rudy van der Wageningen University Courses (food structuring Netherla Sman and soft matter physics) nds ruud.vandersman @wur.nl The Jan Groenewold [email protected] Courses Netherla nds The Bas Husslage Courses Netherla nds Portugal Paulina Mata University of Lisboa Educational programmes, Paulina.mata@ne Courses, Research projects tcabo.pt Margarida Hervé This, Group of Molecular Gastronomy, AgroParisTech/INRA 6 Gueirrero mmguerreiro@ne tcabo.pt Portugal Aida Moreira da Polytechnic of Coimbra - College Educational programmes, Silva of Agriculture | Escola Superior Courses (food chemistry), [email protected] Agrária do Politécnico de Seminars Coimbra, R&D Unit - Molecular Physical- Chemistry, University of Coimbra | Universidade de Coimbra, Unidade I&D Química-Física Molecular Bencanta 3045-601 Coimbra | Portugal T: +351 968 031 431; E: [email protected] German Thomas Vilgis University of Mainz University Courses, y Max Plank Seminars, Research in soft Institute for matter, food physics Polymer Research vilgis@mpip- mainz.mpg.de Brasil Professor Departamento de Artes & Design Sociedade Brasileira de Enrique Rentería PUC Rio Gastronomia Molecular. Rua Marquês de São Vicente, 225 Seminars [email protected] 22453-900 Rio de Janeiro, RJ, et Professor FMU (Sao Paulo) Courses on Molecular Eugenio Gastronomy Santomauro Vaz www.fmu.br
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