lundi 26 juillet 2010

A new group in France

In France, we just decided the creation of a new Group "Flavor and Formulation". The aim is to organize scientific meetings, so that technology transfer is as fast as possible, in view of innovation.

The aim is not to make technological developments instead of the industry, but rather to identify successful scientists whose works are interesting for the (food) industry.

Celebrate Knowledge and its Application

mercredi 14 juillet 2010

A announcement from UK

Good news from Manchester. Manchester Metropolitan University has decided to run the 'Kitchen Science' course next year. This will be taught to teachers of Food Technology and Catering. Watch this space!

Best regards,

David Mason

From New York

Dear Dr. This:

Thanks for sending along the list of active organizations participating in Molecular Gastronomy. You may be interested to know that I have been asked to give a plenary lecture at the Biennial Conference in Chemical Education in the United States this summer, on August 5. I am including an abstract below. The location (Denton, in North Texas), may be of some interest for fans of armadillo racing and Texas-style Barbecue.

I know we share a great enthusiasm for getting students excited about science through a presentation of topics related to food and cooking.

Thanks once again for your support.

Kind regards,


"Taste Science! Engaged Learning at the Interface of Chemistry and Cuisine"

Prof. Kent Kirshenbaum
New York University, Department of Chemistry

Everyone eats. This simple fact makes food a relevant topic of scientific inquiry for the entire population. Opportunities abound to engage students and the public in scientific investigations through an exploration of food and cooking. Cooking instruction is gaining popularity as entertainment and as a central focus for improving public health. A study of cooking thus provides a palatable route to foster an appreciation for the scientific method and the chemical composition of matter. The Experimental Cuisine Collective was initiated at New York University to provide a venue for science outreach. The Collective gathers students, chefs, scientists, nutritionists, writers, and artists for dynamic interdisciplinary discussions of the overlapping influences of science and cooking. Scientific topics presented to general audiences include polymer chemistry, hydrophobic interactions, pH dependence of reaction rates, and molecular neuroscience. Demonstrations are inherently multise
nsory, and engage students through sight, taste, texture, and aroma. We highlight the chemical investigation of foods such as: stretchy ice cream, mango caviar, liquid smoke, and an unusual combination dessert topping/floor wax. Our objectives are to excite students about chemistry, to formulate new recipes, to encourage cooking skills at every level, to impart knowledge relevant for making dietary choices, and to improve human health.
This science outreach program is supported by the National Science Foundation through a CAREER award and supplement (#0645361).

Kent Kirshenbaum
Associate Professor
Department of Chemistry
New York University phone: 212-998-8486
New York, NY 10003