Molecular Gastronomy organized in various countries

Molecular Gastronomy
Initiatives
organized in various
countries
(please tell me if changes are needed)
Countr
y
France
Name
Place
Kind of actions
Hervé This
Herve.this@paris
.inra.fr
AgroParisTech, Paris
mob : +33 6 86 49 89 01
skype : hervethis
The INRA/AgroParisTech Group
of Molecular Gastronomy is in the
UMR 1145 (GENIAL). It is :
 developping molecular
gastronomy research,
primarily focused on the
study of bioactivity of
disperse systems
 studying culinary
precisions
 teaching molecular
gastronomy in various
contexts
France
Stéphane
Guilbert
Stephane.guilbert
@supagro.fr
SupAgro Montpellier, 2 place
Viala, 34060 Montpellier cedex 2
Maître de conférences à
Montpellier SupAgro, UMR IATE
Monthly Seminars
Scientific meetings
Courses on Molecular
Gastronomy
(http://podcast.agroparist
ech.fr/users/gastronomie
moleculaire)
Courses in schools,
colleges,
University Courses
University Paris VI
(Biochimie alimentaire
et gastronomie
moléculaire)
Master courses
“Ingénierie et Produits
Procédés” (IPP),
AgroParisTech
Master Courses for the
Erasmus Mundus Master
Programme “Food
Innovation and Product
Design”
(www.fipdes.eu)
Courses
Hervé This, Group of Molecular Gastronomy, AgroParisTech/INRA
1
Michaël Nigen
Michael.Nigen@
supagro.inra.fr
France
France
Course
2 place Pierre Viala
34060 Montpellier
0499612615
Site Enfance et nutrition, Paris
Odile Renaudin
redaction@scien
cesetgastronomie
.com
Anne Cazor
cuisineinnovation
@cuisineinnovation.fr
Audrey Tardieu
audrey_tardieu@
hotmail.com
Christophe
MNHN, Paris
Lavelle
christophe.lavelle
@mnhn.fr
France
Anne Woizard
[email protected]
ssieu.fr
University Paris VI, "Biochimie
alimentaire et gastronomie
moléculaire"
France
Raphael
Haumont
raphael.haumont
@u-psud.fr
University Paris XI, Orsay
France
Philippe Behra
philippe.behra@e
nsiacet.fr
Camille
Bourgeois
camille.bourgeois
@oniris-nantes.fr
ENSIACET, Toulouse
France
France
Pôle Régional Science & Culture
Alimentaire, Pays de la Loire,
Ponan, Nantes
Food Dévelopment et Pôle
« Science & Cuisine »
Contest Sciences, Art et
Cuisine
Internet site
Courses (university
level), practical sessions
Courses on Molecular
Gastronomy for the
future professors of
culinary art
Courses License level
« Biochimie alimentaire
et gastronomie
moléculaire »
Practical sessions
Courses (in
preparation) : option
Modulus in the
Chemistry Course, Level
Licence
Research, teaching
Seminars on Molecular
Gastronomy
www.gmouest.fr
Vincent Lafaye,
Elodie Bonnefaes Pôle « Science & Culture
Vincent Lafaye
Alimentaire
Seminars
Jean-François
Thibault,
jeanfrancois.thibault
@nantes.inra.fr
Alexandre
Scientific Research,
Technology applications,
education
ENS Lyon,
TP (en préparation)
Hervé This, Group of Molecular Gastronomy, AgroParisTech/INRA
2
Martinez
alexandre.martin
[email protected]
USA
USA
USA
USA
USA
USA
USA
USA
USA
Anne McBride
aemcbride@gmai
l.com
aemcbride@gmai
l.com
anne.mcbride@n
yu.edu
Will Goldfarb
Goldfarb.will@g
mail.com
Kent
Kirshenbaum
[email protected]
Kent
Kirshenbaum
[email protected]
Experimental cuisine collective,
New York University
Seminars Current project
on the use of molecular
gastronomy for the
preservation of
Lebanon’s culinary
heritage.
Department of chemistry, New
York University
University Projects
Lisa Green
lisamgreen@gma
il.com
Ryan Elias
Department of food science, Penn
State University
Marcia France,
Department of Chemistry
John T. Herwick, Washington and Lee University
M.D. Professor
Science Center A413
of Chemistry
Lexington, VA 24450-2116
[email protected] (540) 458-8879
du
John M.
Associate Professor of Chemistry,
Richardson
Austin College, Department of
jmrichardson@a Chemistry, Suite 61457,
ustincollege.edu
900 N. Grand Avenue,
Sherman, TX 75090
(903) 813 2494
Mark Anthony
Denison University
Arceno
lingualpilgrim@
gmail.com
David A. Weitz
Harvard University
[email protected]
ard.edu
Michael P.
Brenner
Harvard University
Internet Site
Courses, University
projects,
Courses on Molecular
Gastronomy, practical
sessions with tests of
culinary precisions
Courses on molecular
gastronomy
SPU 27: Courses on
molecular gastronomy :
from haute cuisine to
soft matter science
SPU 27: Courses on
molecular gastronomy :
Hervé This, Group of Molecular Gastronomy, AgroParisTech/INRA
3
USA
[email protected]
rvard.edu
Linda A. Luck
luckla@plattsbur
gh.edu
Linda A. Luck Ph.D.
Chair and Professor
242 Ward Building
Department of Chemistry
State University of New York at
Plattsburgh
(518)564-4119
from haute cuisine to
soft matter science
Courses on Molecular
Gastronomy
Adjunct Professor
Department of Biochemistry
The Medical College
University of Vermont
Burlington, VT 05405
UCLA
Amy Rowat
[email protected]
[email protected]
om
Italy
Italy
Research on mechanical
properties of soft
biological matter,
https://www.ibp.ucla.edu
/research/rowat
Founder/Director of
Science & Food,
scienceandfood.org
Markus Covert
Associate Professor of
Bioengineering
Stanford University
[email protected]
Tel: (001) 650-725-6615
Teaches Science of
Cooking Courses
Mark Niemczyk
Professoor,
Wheaton College
[email protected]
Courses of Molecular
gastronomy given in 2012
Jacquelyne Read
PhD Scientist,
Wheaton College
[email protected]
[email protected]
Courses of Molecular
Gastronomy given in
Dipartimento di Fisica, Univerista
di Parma
University of Parma
Formations
Universita di Napoli
Master Courses for the
Erasmus Mundus Master
Programme “Food
Innovation and Product
Design”
Davide Cassi
[email protected]
ou
Davide.Cassi@fi
s.unipr.it
Vincenzo
Fogliano
vincenzo.foglian
[email protected]
2012
Hervé This, Group of Molecular Gastronomy, AgroParisTech/INRA
4
(www.fipdes.eu)
The
Netherla
nds
The
Netherla
nds
The
Netherla
nds
The
Netherla
nds
The
Netherla
nds
The
Netherla
nds
Erik van der
Linden
Erik.vanderLinde
[email protected]
Guido Sala
guido.sala@wur.
nl
Jean-Paul
Vincken
JeanPaul.Vincken@w
ur.nl
Elke Scholten,
elke.scholten@w
ur.nl
Rudy van der
Sman
ruud.vandersman
@wur.nl
Jan Groenewold
University of Wageningen,
Physics and Physical Chemistry of
Foods : this group integrates
physics, structure design and
development, and applicationdriven research, to enable
innovations more effectively. It
aims to :
 deliver fundamental
knowledge, new
mesostructures, and
application concepts, for
academic partners,
industry and society
 educate students to apply
such integration in their
future careers.
Wageningen University
Physics and Physical Chemistry of
Foods
Wageningen University
Physics and Physical Chemistry of
Foods
Courses on Molecular
Gastronomy, research
projects
Wageningen University
Physics and Physical Chemistry of
Foods
Wageningen University
Advanced Molecular
Gastronomy Courses
[email protected]
Courses
Advanced course on
molecular gastronomy
Introductory course in
Molecualr Gastronomy
Advanced Molecular
Gastronomy Courses
Courses (food
structuring and soft
matter physics)
The
Netherla
nds
Bas Husslage
Courses
Portugal
Paulina Mata
University of Lisboa
Paulina.mata@ne
tcabo.pt
Margarida
Gueirrero
Educational
programmes, Courses,
Research projects
Hervé This, Group of Molecular Gastronomy, AgroParisTech/INRA
5
mmguerreiro@ne
tcabo.pt
Portugal
Aida Moreira da
Silva
[email protected]
Politechnical Institute of
Coimbra/University of Coimbra
Educational
programmes, Courses
(food chemistry),
Seminars
German
y
Thomas Vilgis
Max Plank
Institute for
Polymer
Research
[email protected]
University of Mainz
University Courses,
Seminars, Research in
soft matter, food physics
Brasil
Professor
Enrique Rentería
Ireland
Departamento de Artes & Design
PUC Rio
Rua Marquês de São Vicente, 225
[email protected] 22453-900 Rio de Janeiro, RJ,
et
Professor
FMU (Sao Paulo)
Eugenio
Santomauro Vaz
www.fmu.br
Sociedade Brasileira de
Gastronomia Molecular.
Seminars
Dr. Roisin Burke
Basic foundation module
in Molecular
Gastronomy (5ECTS)
School of Culinary Arts and Food
Technology,
roisin.burke@dit. Faculty of Tourism and Food,
ie
College or Arts and Tourism,
Dublin Institute of Technology
(DIT)
Courses on Molecular
Gastronomy
Intermediate Module in
Molecular Gastronomy
(5ECTS) for
undergraduate BA and
B.Sc. honours degree
students,
4th year degree
Advanced Module in
Molecular Gastronomy
(5 ECTS) for postgraduate students.
Linked to FIPDes
transverse module in
Hervé This, Group of Molecular Gastronomy, AgroParisTech/INRA
6
Molecular Gastronomy
Ph.D student in
Molecular Gastronomy
Master Courses for the
Erasmus Mundus Master
Programme “Food
Innovation and Product
Design”
(www.fipdes.eu)
Courses on Molecular
Gastronomy
Research
Master Courses for the
Erasmus Mundus Master
Programme “Food
Innovation and Product
Design”
(www.fipdes.eu)
Exploring programme on
Molecular Gastronomy
Ireland
Dr Juan Valverde Monoghan Mushrooms
j.valverde@mona
ghanmushrooms.com
Ireland
Professor Alan
Kelly
Cork, Ireland
Tel: +353 21
4903405/2810
[email protected]
School of Food and Nutritional
Sciences
University College Cork
Switzerl
and
Marc Heyraud
marc.heyraud@u
nine.ch
University of Neuchâtel
Switzerl
and
Fabrice Riblet
Jardin expérimental
jardin.experiment +33 6 75 33 41 62
[email protected]
Training sessions
Lectures
Teachings
Events
Workshops
Sessions grandparents/children
Korea
Weon-Sun Shin
Courses: undergraduate
& graduate (lecture &
experimental culinary
sessions)
Master Courses for the
Erasmus Mundus Master
Programme “Food
Innovation and Product
[email protected]
c.kr
College of Human Ecology,
Hanyang University
Training sessions
Courses
Lectures
Hervé This, Group of Molecular Gastronomy, AgroParisTech/INRA
7
Design”
(www.fipdes.eu)
Argentin Mariana
a
Koppmann,
Silvia Grünbaum,
Juan Pablo Lugo
asociacion@gastr
onomiamolecular
.com
Asociación Argentina de
Gastronomía Molecular
http://gastronomiamolecular.blogspot.com/
http://www.facebook.com/gastron
omia.molecular
www.gastronomiamolecular.com
Courses,
Training sessions
events
Canada
ITHQ
Courses for young chefs
Casino de Montréal
Workshops
Canada
Julie Faucher
Faucher.julie@sy
mpatico.ca
Louise Bouvier
Jean-Pierre
Curtat
JeanPierre.Curtat@ca
sino.qc.ca
Tél. (514) 3920909 Poste: 2797
Université de Montréal
Christinal Blais
Stéphane
Beringer
Érik Ayala
Bribiesca
Canada
Laurent
Reveillac
Sophie
Ménanteau,
[email protected]
c.ca
Pamela Bakalian
pamelabakalian
@cordonbleu.edu
Yannick Anton
Ashraf Ismail,
Finland
Anu Hopia,
Canada
Canada
ITHQ
Workshops
Cordon Bleu/University of
Carleton
Seminars
McGill University
Preparation of a Master
Programme
University of Turku
Professor, Food
Courses
Seminars
Hervé This, Group of Molecular Gastronomy, AgroParisTech/INRA
8
[email protected]
Finland
Jenny Västinsalo
jenni.vastinsalo
@helsinki.fi
UK
John Bradley,
jsbradley@jsbrad
ley.karoo.co.uk
Jack Lang
[email protected]
UK
Development/Epanet
University of Turku, Functional
Foods Forum
Addr. Foodwest Ltd. Vaasantie
1C,
FIN 60100 Seinäjoki
mobile +358 50 378 9919
fax +358 6 421 0020
Workshops
Emeritus professor of chemistry,
University of Hull
Practical sessions
Internet Site
UK
Peter Barham
Entrepreneur in Residence at the
Judge Business School
Affiliated Lecturer at Computer
Laboratory, University of
Cambridge
By-Fellow and Director of Studies
in Management Emmanuel
College, Cambridge
University of Bristol
UK
Rachel EdwardsStuart
racheledwardsstu
[email protected]
London (exact venue depends on
the event, see website
www.londongastronomyseminars.
com for details)
UK
David Mason
jazzuk123@yaho
o.co.uk
[email protected]
Mob; 07932 045 379
Denmar
k
Thomas Pedersen
[email protected]
Leif Skibsted
Jens Rebo
[email protected]
Ole G. Mouritsen
Royal Veterinary Institute
[email protected]
u.dk
Courses, associate
professor in Copenhagen
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
Teaching Kitchen
Science to Teachers of
Food Technology
Courses, university level
Practical sessions
Royal Veterinary Institute,
Copenhagen
MEMPHYS- Center fro
Biomembrane Physics
University of Southern Denmark
Science of taste
Research in gastrophysics
Seaweeds as foodstuff
Hervé This, Group of Molecular Gastronomy, AgroParisTech/INRA
9
Tel. +45 6550 3528
Fax +45 6650 4808
Cuba
Marie Esther
Abreu
[email protected]
o.cu
Gerardo Sinclair
Mesa
Norway
Martin Lersch
martin.lersch@g
mail.com
Norway
Erik Fookadi
[email protected]
Lebanon Reine Barbar
reinebarbar@use
k.edu.lb
Lara Hanna
Wakim,
larahanna@usek.
edu.lb
La Habana
Volda University College
Université Saint-Esprit de Kaslik,
Jounieh
Public research
communication
Outreach to highschools
Writing popular books on
the science of cooking
Collaboration with chefs
New Nordic Cuisine
Sessions for chefs
Internet
Site(http://khymos.org
and
http://blog.khymos.org)
, lectures
Volda University
College + Norwegian
Centre for Science
Education
Teacher training,
primary and secondary
schools
www.naturfag.no/mat ;
www.fooducation.org
Courses on Molecular
Gastronomy (Bachelor,
Master), Creation of a
Unit of Molecular
Gastronomy, including
monthly Seminars on
Molecular Gastronomy.
Current project on the
use of molecular
gastronomy for the
preservation of
Lebanon’s culinary
heritage.
Hervé This, Group of Molecular Gastronomy, AgroParisTech/INRA
10
Spain
Jorge Ruiz
Carrazcal
[email protected]
Chile
Jose Miguel
Aguilera
[email protected]
c.cl
Turkey
Assist Prof. Dr.
İlkay (Gök)
Pinarli
[email protected].
tr
Univ. Extremadura
Food Science
Fac. Veterinaria
Campus Univ. s/n
10071 Caceres
Spain
Research (flavour,
vacuum cooking,
hydrocolloids, TGase)
Development (chefs and
ready to eat food
companies)
Courses and training
sessions
Scientific Network
coordinator
Blog
(www.lamargaritaseagita
.com)
Collaborations with
chefs (www.borago.cl)
Course in food material
science
Engineering applications
in cooking
University of Gaziantep : Güzel
Sanatlar Fakültesi
Gastronomi ve Mutfak Sanatlary
Bölümü
27310 - Gaziantep
Creation of a Group of
Molecular Gastronomy,
Courses on Molecular
Gastronomy
Emek Mahallesi, Cemil Alevli
Cad.
Udur Apt No:27 / 7
27310 - Gaziantep
mobile: 00 90 505 776 89 87
skype : ilkay gok
Thailand Witcha
Treesuwan
[email protected]
Institute of Food Research and
Product Development, Kasetsart
University, Bangkok
Mobile. +66 85 12 01 007
Gather & Formation
Preparing seminar &
workshop on Molecular
Gastronomy of Thai
recipes
Bulgaria
Prof. Ivan N.
Panchev
MG activities at the
University of Food
Technologies
ivan_n_panchev
@abv.bg
Head of Department of Physics
University of Food Technologies
26, Maritza Bulvd.
4000 Plovdiv
Bulgaria
Gustave
Lecturer and researcher
Culinary Arts and
Cameroun
Hervé This, Group of Molecular Gastronomy, AgroParisTech/INRA
11
Mabiama
mabio2003@yah
oo.fr
(Nutritionist) / EnseignantChercheur
Social and Home Economics
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
Nutrition (Theoretical
and practical course for
students of level 2)
Advanced Teachers Training
College For Technical Education
P.O. Box 1872 Douala / B.P. 187
Douala - Cameroun
Philippi
nes
Cynthia Grace
Gregorio
graciegregorio@
gmail.com
Associate professor at the
University of the Philippines
Diliman,
Quezon City, Philippines 1101
Tel : +632 920 5427, +632 981
8500 ext 3663
American Hospitality Academy
Philippines, 3/F 131 Finman
Building, Tordesillas Street,
Salcedo Village, Makati City
1227, Philippines
Module on fundamentals
of Molecular
Gastronomy in culinary
science course for
culinary students,
Practical sessions
Singapo
re
Lindia Sellou,
[email protected].
sg
Professor, Department of
chemistry, National University of
Singapore
University courses
Lectures
Chili
José Miguel
Aguilera
Professor,
University Courses
Lectures
Serbia
Marijana Pedovic President of the Association of
Molecular Gastronomy,
[email protected]
Faculty of Science, University of
Novi Sad
Educational
programmes,
Workshops, Research
projects, Practise
development in
restaurants, Establishing
Molecular Cooking as a
subject at University,
Popularization in Serbia.
Hervé This, Group of Molecular Gastronomy, AgroParisTech/INRA
12
Mexique Gabriela Palacios
Pola
Coordinator of Quality and
validation, Academy of food
sciences and research
Faculty of food sciences,
Universidad de Ciencias y Artes
de Chiapas
http://gastronomia.unicach.mx/ind
ex.php
Hervé This, Group of Molecular Gastronomy, AgroParisTech/INRA
13