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Science, technology and education

Molecular Gastronomy developed considerably since its foundation. The International Workshop on Molecular Gastronomy N. Kurti were instrumental for the development in the world. In 1995, the first PhD was given and, in 2000, a laboratory entirely devoted to Molecular Gastronomy was created in the Department headed by Jean-Marie Lehn (Nobel Prize, 1997), at the Collège de France (Paris, France). Since that time, Congresses on Molecular Gastronomy are organized every year in France, as Seminars on Molecular Gastronomy are held every month in Paris. In 2005, Courses on Molecular Gastronomy were created, in Paris, Copenhagen, and Montpellier.
At the same time, the technological applications were many. The first chefs using results from Molecular Gastronomy were Ferran Adria, in Spain, and the Conticini brothers, in Paris. Also in Paris, Pierre Gagnaire is using one application of Molecular Gastronomy per month since a common lecture with This at the French Academy of Sciences. Heston Blumenthal was one of the most active chefs in England, and many of these chefs (plus others) participated to the INICON technology transfer European programme, from 2002 to 2005. Today, the new culinary trend using applications of Molecular Gastronomy is called “Molecular Cooking”.
As education is concerned, many programmes were also based on Molecular Gastronomy. One of the most important are the Ateliers expérimentaux du goût (Flavour Experimental Workshops), introduced in French schools in 2001. Since 2003, culinary curriculums were also changed both in France and Canada, because of results of Molecular Gastronomy.

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