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
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
Ireland Dr. Roisin Burke School of Culinary Arts and Food Basic foundation module in Technology, Molecular Gastronomy roisin.burke@dit. Faculty of Tourism and Food, (5ECTS) ie College or Arts and Tourism, Dublin Institute of Technology Intermediate Module in (DIT) Molecular Gastronomy (5ECTS) for undergraduate BA and B.Sc. honours degree students, 4th year degree
Hervé This, Group of Molecular Gastronomy, AgroParisTech/INRA 7
Advanced Module in Molecular Gastronomy (5 ECTS) for post-graduate students. Linked to FIPDes transverse module in Molecular Gastronomy
Ph.D student in Molecular Gastronomy Master Courses for the Erasmus Mundus Master Programme “Food Innovation and Product Design” (www.fipdes.eu) Ireland Dr Juan Valverde Monoghan Mushrooms Courses on Molecular j.valverde@mona Gastronomy ghan- Research mushrooms.com Master Courses for the Erasmus Mundus Master Programme “Food Innovation and Product Design” (www.fipdes.eu) Ireland Professor Alan School of Food and Nutritional Exploring programme on Kelly Sciences Molecular Gastronomy Cork, Ireland University College Cork Tel: +353 21 4903405/2810 [email protected]
Switzerl Marc Heyraud University of Neuchâtel Training sessions and marc.heyraud@u Courses nine.ch Lectures
Switzerl Fabrice Riblet Jardin expérimental Training sessions and jardin.experiment +33 6 75 33 41 62 Lectures [email protected] Teachings Events Workshops Sessions grand- parents/children
Korea Weon-Sun Shin College of Human Ecology, Courses: undergraduate & Hanyang University graduate (lecture & [email protected] experimental culinary
Hervé This, Group of Molecular Gastronomy, AgroParisTech/INRA 8 c.kr sessions) Master Courses for the Erasmus Mundus Master Programme “Food Innovation and Product Design” (www.fipdes.eu)
Argentin Mariana Asociación Argentina de Courses, a Koppmann, Gastronomía Molecular Training sessions Silvia Grünbaum, http://gastronomia- events Juan Pablo Lugo molecular.blogspot.com/ asociacion@gastr http://www.facebook.com/gastron onomiamolecular omia.molecular .com www.gastronomiamolecular.com
Canada Julie Faucher ITHQ Courses for young chefs Faucher.julie@sy mpatico.ca Louise Bouvier Canada Jean-Pierre Casino de Montréal Workshops Curtat Jean- Pierre.Curtat@ca Université de Montréal sino.qc.ca Tél. (514) 392- 0909 Poste: 2797
Christinal Blais Stéphane Beringer Érik Ayala Bribiesca
Laurent Reveillac Canada Sophie ITHQ Workshops Ménanteau, MENANTEAU- [email protected] c.ca Canada Pamela Bakalian Cordon Bleu/University of Seminars pamelabakalian Carleton @cordonbleu.edu Yannick Anton Canada Ashraf Ismail, McGill University Preparation of a Master Programme
Hervé This, Group of Molecular Gastronomy, AgroParisTech/INRA 9 Finland Anu Hopia, University of Turku Courses Professor, Food Seminars [email protected] Development/Epanet Workshops University of Turku, Functional Foods Forum Addr. Foodwest Ltd. Vaasantie 1C, FIN 60100 Seinäjoki mobile +358 50 378 9919 fax +358 6 421 0020 Finland Jenny Västinsalo jenni.vastinsalo @helsinki.fi
UK John Bradley, Emeritus professor of chemistry, Practical sessions jsbradley@jsbrad University of Hull ley.karoo.co.uk UK Jack Lang Entrepreneur in Residence at the Internet Site [email protected] Judge Business School Affiliated Lecturer at Computer Laboratory, University of Cambridge By-Fellow and Director of Studies in Management Emmanuel College, Cambridge UK Peter Barham University of Bristol Courses, associate professor in Copenhagen UK Rachel Edwards- London (exact venue depends on teaching that I do at Stuart the event, see website Westminster Kingsway racheledwardsst www.londongastronomyseminars. College [email protected] com for details) London Gastronomy Seminar, Public lectures and seminars on topics relating to the technical side of food, with the purpose of bringing together practitioners from different fields and interested members of the public UK David Mason [email protected] Teaching Kitchen Science jazzuk123@yaho Mob; 07932 045 379 to Teachers of Food o.co.uk Technology
Denmar Thomas Pedersen Royal Veterinary Institute Courses, university level k [email protected] Practical sessions
Hervé This, Group of Molecular Gastronomy, AgroParisTech/INRA 10 Leif Skibsted Jens Rebo Royal Veterinary Institute, [email protected] Copenhagen Ole G. Mouritsen MEMPHYS- Center fro Science of taste [email protected] Biomembrane Physics Research in gastrophysics u.dk University of Southern Denmark Seaweeds as foodstuff Tel. +45 6550 3528 Public research Fax +45 6650 4808 communication Outreach to highschools Writing popular books on the science of cooking Collaboration with chefs New Nordic Cuisine
Cuba Marie Esther La Habana Sessions for chefs Abreu [email protected] .cu
Angel O. Chenlo Leal, Ariel Mendoza Amey, Enoch Tamayo Acosta
Norway Martin Lersch Internet martin.lersch@g Site(http://khymos.org and mail.com http://blog.khymos.org) , lectures Norway Erik Fookadi Volda University College Volda University College + [email protected] Norwegian Centre for Science Education Teacher training, primary and secondary schools www.naturfag.no/mat ; www.fooducation.org
Lebanon Reine Barbar Université Saint-Esprit de Kaslik, Courses on Molecular reinebarbar@use Jounieh Gastronomy (Bachelor, k.edu.lb Master), Creation of a Unit Lara Hanna of Molecular Gastronomy, Wakim, including monthly larahanna@usek. Seminars on Molecular edu.lb Gastronomy. Current project on the use of molecular gastronomy for the preservation of
Hervé This, Group of Molecular Gastronomy, AgroParisTech/INRA 11 Lebanon’s culinary heritage.
Spain Jorge Ruiz Univ. Extremadura Research (flavour, vacuum Carrazcal Food Science cooking, hydrocolloids, [email protected] Fac. Veterinaria TGase) Campus Univ. s/n Development (chefs and 10071 Caceres ready to eat food Spain companies) Courses and training sessions Scientific Network coordinator Blog (www.lamargaritaseagita.c om)
Chile Jose Miguel Collaborations with chefs Aguilera (www.borago.cl) [email protected] Course in food material c.cl science Engineering applications in cooking
Turkey Assist Prof. Dr. University of Gaziantep : Güzel Creation of a Group of İlkay (Gök) Sanatlar Fakültesi Molecular Gastronomy, Pinarli Gastronomi ve Mutfak Sanatlary Courses on Molecular [email protected]. Bölümü Gastronomy tr 27310 - Gaziantep
Emek Mahallesi, Cemil Alevli Cad. Udur Apt No:27 / 7 27310 - Gaziantep mobile: 00 90 505 776 89 87 skype : ilkay gok
Thailand Witcha Institute of Food Research and Gather & Formation Treesuwan Product Development, Kasetsart Preparing seminar & [email protected] University, Bangkok 10900, workshop on Molecular Thaïlande Gastronomy of Thai recipes Mobile. +66 85 12 01 007 Yuthana Assistant Professor, Ph.D. Phimolsiripol, Director, Food Innovation and
Hervé This, Group of Molecular Gastronomy, AgroParisTech/INRA 12 Packaging Center yphimols@yahoo .com Division of Product Development yuthana.fin@gm Technology, ail.com yuthana.p@cmu. Faculty of Agro-Industry, Chiang ac.th Mai University 50100
Tel: +66-53-948-286
Fax: +66-53-948-201
Mobile: +66-85-902-7232
Sujinda Sriwatttana
[email protected] c.th
Bulgaria Prof. Ivan N. Head of Department of Physics MG activities at the Panchev University of Food Technologies University of Food 26, Maritza Bulvd. Technologies ivan_n_panchev 4000 Plovdiv @abv.bg Bulgaria Cameroun Gustave Lecturer and researcher Culinary Arts and Nutrition Mabiama (Nutritionist) / Enseignant- (Theoretical and practical mabio2003@yah Chercheur course for students of level oo.fr Social and Home Economics 2) Department / Département d'Économie Sociale et Familiale The Advanced Teachers Training College for Technical Education (ATTCTE), Department of Social and Home Economics, / École Normale Supérieure d'Enseignement Technique The University of Douala / Université de Douala Tel: +237 94 63 28 42 / 79 15 07 35
Advanced Teachers Training College For Technical Education P.O. Box 1872 Douala / B.P. 187 Douala - Cameroun
Hervé This, Group of Molecular Gastronomy, AgroParisTech/INRA 13 Philippi Cynthia Grace Associate professor at the Module on fundamentals of nes Gregorio University of the Philippines Molecular Gastronomy in graciegregorio@ Diliman, culinary science course for gmail.com Quezon City, Philippines 1101 culinary students, Tel : +632 920 5427, +632 981 Practical sessions 8500 ext 3663 American Hospitality Academy Philippines, 3/F 131 Finman Building, Tordesillas Street, Salcedo Village, Makati City 1227, Philippines
Singapo Lindia Sellou, Professor, Department of University courses re [email protected]. chemistry, National University of Lectures sg Singapore
Chili José Miguel Professor, University Courses Aguilera Lectures Catalina Doctora en Ciencias de la Course on fundamentals of Valenzuela Ingeniería Molecular Gastronomy in cf.valenzuela.a@ SantiagoChile culinary science course for gmail.com Teléfono +56942678120 culinary students. Theoretical and practical sessions. In Ecóle (Chilean Institute of French gastronomy). Monthly presentation to master Chefs from different restaurants.
Serbia Marijana Pedovic President of the Association of Educational programmes, Molecular Gastronomy, Workshops, Research [email protected] projects, Practise development in restaurants, Faculty of Science, University of Establishing Molecular Novi Sad Cooking as a subject at University, Popularization in Serbia.
Mexique Gabriela Palacios Coordinator of Quality and Pola validation, Academy of food sciences and research Faculty of food sciences, Universidad de Ciencias y Artes de Chiapas
[email protected] http://gastronomia.unicach.mx/ind
Hervé This, Group of Molecular Gastronomy, AgroParisTech/INRA 14 ex.php Isabel Cruz Universidad Iberoamericano Nutrition and molecular Rodriguez City of Mexico gastronomy, Departamento de Salud lectures, books, articles
Romani Dan Vodna PhD, habil., Lecturer, Educational programmes, a Vice-rector for Research Teaching. Department of Food Science University of Agricultural Sciences and Veterinary Medicine 400372 Cluj-Napoca, Romania Mobile: +40747341881 Fax: +40364815110 Alternative E-mail: [email protected]
Website: http://danvodnar.objectis.net/ Visit: DBU Alumni Romania
Lithuani Milda Keršienė Department of Food Science and Optional subject for Master a Technology students on Molecular Kaunas University of Technology gastronomy. Radvilenu pl. 19, LT-50254, Kaunas, Lithuania Tel.: +37067523721 [email protected] Lithuani Vaida Kitryte Department of Food Science and a Technology Kaunas University of Technology Radvilenu pl. 19, LT-50254, Kaunas, Lithuania Tel.: +37067523721 vaida.kitryte @ktu.lt
Suisse Dao Nguyen KITCHEN LAB. 23 chemin de la Tour 1217 MeyrinVillage Genève, Suisse 0041 78 711 25 11 [email protected]
Croatia Sasa Hacic Slavise Vajnera Cice 16, 51000, Molecular Gastronomy Rijeka, Croatia Croatia Mobile : 00385 91 505 79 67 [email protected]
Hervé This, Group of Molecular Gastronomy, AgroParisTech/INRA 15 Croatia Pilizota Vlasta Josip Juraj Strossmayer University of Osijek Faculty of Food Technology Osijek Department for Food Technologies Franje Kuhača 20 31000 Osijek – HR CROATIA Tel. : 385 31 224 300 and 385 31 224 311 . Cell: 385 98 560 206 Fax.: 385 31 207 115 E-address: [email protected]
Tunisia Neila NAJAI Ecole Supérieure d’Industrie Cours de gastronomie LABIDI Alimentaire de Tunis moléculaire [email protected]
Hungary Peter HANTZ Senior Research Scientist, 1. Retina electrophysiology University of Pecs, Medical 2. Bee pollen School, Institute for Biophysics. microbiology; Bee pollen [email protected] purification; Bee pollen molecular cuisine. +40-722-824515 +36-30-3872116 +49-176-28644098 +41-79-9552687
www.hantz.hu
India Rohit Srivastava INRA-AgroParisTech Guest Lectures- Molecular [email protected] Gastronomy and Note By PhD Note cooking.
Argentin Juliana Gamboa PhD – Food Engineer Researcher a Santos Center for Research and Development in Food Criotechnology (CIDCA). 47St & 116St (CP. 1900) National University of La Plata Campus.
Hervé This, Group of Molecular Gastronomy, AgroParisTech/INRA 16 La Plata, Buenos Aires,Research in Food Technology and Processing. Application of edible coatings to fruits and vegetables. Analysis of quality indicators in food products. Sensory Analysis. Courses on Food Innovation, Food Chemistry and Food Safety for Professional Pastry Chefs. ARGENTINA. [email protected]
Hervé This, Group of Molecular Gastronomy, AgroParisTech/INRA 17