On the 22nd of February CNBCh UW hosted professor Herve This. During his lecture, professor presented aspects of molecular cuisine and culinary trends to a numerous audience. Sparkling with wit, the professor explained what is molecular cuisine and why it might be a good solution for problems concerning food insecurity. The Professor showed a few interesting tricks and secrets of molecular cuisine.
Professor Herve This is a physicist and chemist working at the National Institute for Agricultural Research (INRA). He is also a founder and manager of the International Centre for Molecular Gastronomy AgroParisTech-INRA, consultant professor at the AgroParisTech, scientific director of the Foundation “Food Science & Culture” (French Academy of Sciences), member of the Académie d’Agriculture de France and secretary of the Section “Human Food”. Member of many scientific committees, author of several books and regular columns in journals, honorary member of various culinary academies (French Academy of Agriculture, Royal Academy of Science, Letters and Fine Arts of Belgium, Académie de Stanislas, European Academy of Science, Arts and Letters). Laureate of various prizes, including the Franqui professorship, the Grand Prix des Sciences de l’Aliment by the International Association of Gastronomy. Hervé This is Officer in the Ordre des Arts et Lettres, Officer in the Ordre du Mérite Agricole, Officer in the Ordre des Palmes Académiques, and Knight in the Order of the Légion d’Honneur.