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Collaboration with the industry

The industry not only need well trained engineers and technicians, but it also needs new knowledge that can be transferred, and methods for such transfers.
For many years, industry partners from all over the world were interested to collaborate with the INRA-AgroParisTech Group of Molecular Gastronomy (for many reasons : scientific inteest, technological problems solving...). Even better the food industry understands clearly that the 2008 Course on molecular gastronomy gives the keys of a better collaboration between science, technology and technique, and the interest of molecular gastronomy for innovation was well established.

In particular molecular gastronomy studies led to the development of a formalism which can be used for describing complex colloidal systems. Then, in 2003, a complementary formalism was build for non periodical organization of objects in space. These two formalisms were shown as the introduction of the « Journées du Groupe thématique de recherches sur la vectorisation » (GTRV) and they were published widely. The apply not only to food but also to all formulated systems.

More generally, molecular gastronomy has strong relationship with formulation in general, and drug encapsulation in particular, because if the various activities have different goals, all need the same kind of physical chemistry analysis. This explains why molecular gastronomy, being fundamental physical chemistry, can contribute to formulation.
The best demonstration of such sentence is the great number of culinary novelties proposed for the last two decades.

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