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L’université Paris-Saclay voit officiellement le jour le 5 novembre 2019

AgroParisTech en est l’un des membres fondateurs

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Educational Activities in Ireland

Level of EducationActivities (Lectures/ Modules/Programmes) including durationTeaching Methods (Lectures/Practicals/ Other)Electronic links associated with MG activities (links to module descriptors etc.)
Primary/Junior School
(5yrs -13yrs approx.)
NA N/A N/A
Secondary School
(13 yrs-18 yrs approx.)
Demonstrations of Molecular Cooking Theoretical explanation of properties such as gelling followed by practical application. N/A
Undergraduate Facebook page

12 Week Modules:
Fundamental Molecular Gastronomy (Basic)

Intermediate Molecular Gastronomy

4 Year Degree Programme
B.Sc. (Hons) in Culinary Science

Science and Cooking Competitions
Facebook page records activities from the DIT MG modules etc. and any other MG activities in Ireland (with permission)

Theoretical lectures and discussion followed by practical application in a kitchen

Theoretical lectures and discussion followed by practical application in a kitchen.

Joint 4 year programme between the School of Culinary Arts And Food Technology and the School of Food Science and Environmental Health
https://www.facebook.com/Molecular-Gastronomy-Community-Ireland-813884625419038/?ref=aymt_homepage_panel

https://www.facebook.com/Molecular-Gastronomy-Community-Ireland-813884625419038/?ref=aymt_homepage_panel

Under review

http://www.dit.ie/catalogue/Modules/Details/TFCS4025

http://dit.ie/studyatdit/undergraduate/programmescourses/allcourses/culinarysciencedt405.html

2014: Mentored student who won first prize at the second Note-by-Note competition held in Paris. Details were published in New Scientist Magazine.
http://www.newscientist.com/article/mg22229722.900-chemical-cuisine-poised-to-shake-up-food-chain.html#.VI69K5ivncs

2012: Student won first prize in the Annual Science and Cuisine Competition in Nantes. http://arrow.dit.ie/culart/2
Master 12 Week Module:
Advanced Molecular Gastronomy

Taught Master theses with Molecular Gastronomy as a subject
FIPDes programme (Food Innovation and Product Design)

Note by Note competition
Facebook page records activities from the DIT MG modules etc. and any other MG activities in Ireland (with permission)

Theoretical lectures and discussion followed by practical application in a kitchen

Theoretical lectures and discussion followed by practical application in a kitchen.

Joint 4 year programme between the School of Culinary Arts And Food Technology and the School of Food Science and Environmental Health

Theoretical lectures and discussion followed by practical application in a kitchen.

Supervision

Contribution to FIPDes induction week which includes a Molecular Gastronomy session of theory and practical application.

Theory and five assignment (3 hour practical kitchen) classes

http://www.dit.ie/catalogue/Modules/Details/TFCS9025

http://www.agroparistech.fr/podcast/Molecular-Gastronomy-activities-and-teaching-in-DIT-Ireland-287.html

2017: Student won joint first place student prize at the fifth Note-by-Note competition held in Paris June 2nd.

2016: Student won joint first place student prize at the fourth Note-by-Note competition held in Paris June 10th.
http://hthisnoteanote.blogspot.ie/2016/06/les-resultats-du-quatrieme-concours.html

2015: Student won overall second prize and first place student prize at the third Note-by-Note competition held in Paris.
http://www.agroparistech.fr/Deuxieme-prix-Tara-Elliot-Dublin.html

https://mobile.twitter.com/Herve_This/status/609060785835278336/photos

Ph.D Innovative Food Product Development using Molecular Gastronomy: a Focus on Flavour and Sensory Evaluation

Poster Competition
Supervision of Ph.D (completed in 2013)

Supervision of Ph.D
http://arrow.dit.ie/cgi/viewcontent.cgi?article=1025&context=tourdoc

2013: Ph.D researcher who won first prize for presentation ‘Development of novel flavoured ice creams: The who and why of consumer acceptability’. Annual Research Chefs Conference, Charlotte, NC, USA. March 6-9, 2013.http://arrow.dit.ie/culart/3/

2012: Ph.D researcher won first prize for presentation ‘Effect of salt concentration and pH on the release of two banana volatiles from a model emulsion system’. Annual Research Chefs Conference, San Antonio, TX, USA. March 20-23rd.
Post-DoctoralA N/A N/A N/A

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