Recent results of Molecular Gastronomy and its latest application: Note by Note cooking
Speaker | Mr Hervé THIS International Centre for Molecular Gastronomy AgroParisTech-INRA |
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Type | Lesson |
Language | EN |
Short description |
In recent years, the AgroParisTech-Inra Group of Molecular Gastronomy focused on the study of the bioactivity of complex gels (remember that most food ingredients, such as plant or animal tissues, are indeed gels, with a liquid dispersed in a solid).
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Day | Thursday, May 19 |
Hours | 11:00-12:30 |
Room |
CH01 |