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The 10th International Workshops on Molecular and Physical Gastronomy

1-3 June 2021

10 th
International Workshop
on Molecular and Physical Gastronomy
(IWMPG 10)

AgroParisTech, 16 rue Claude Bernard, 75006 Paris (France)
Tel : +33 (0)1 44 08 16 61. email : icmg chez agroparistech.fr

1-3 June 2021

Organized by :
AgroParisTech-INRA International Centre for Molecular Gastronomy

Under the patronage of the Académie d’agriculture de France

(liquid suspensions, solid suspensions, complex suspensions)

Director : Hervé This vo Kientza
Organization Committee :
Pr Róisín Burke (Technological University Dublin, Ireland), Pr Hervé This vo Kientza (AgroParisTech-Inra), Pr Dan Vodnar (University of Cluj-Napoca, Romania)

Purpose of the Workshop

« La gastronomie est la connaissance raisonnée de tout ce qui se rapporte à l’homme en tant qu’il se nourrit » (Gastronomy is the reasoned knowledge about man’s nourishment)
Jean Anthelme Brillat Savarin (1755-1826)

Writing about the application of the chemistry to the art of cookery :
« In what art or science could improvements be made that could more powerfully contribute to increase the comforts and enjoyments of mankind »
Sir Benjamin Thompson, Count Rumford, (1753-1814)

« Molecular gastronomy is the scientific activity consisting in looking for the mechanisms of phenomena occurring during dishes preparation and consumption
Hervé This and Nicholas Kurti, (1988)

The object of this workshop will be to bring together a group of scientists to discuss collectively the science behind the practices carried out in the kitchen.
Previous workshops have been held on the role of emulsions, the effects of cooking methods on food quality and the management of food flavours.
The above quotations from the writings of two founders of Molecular and Physical Gastronomy express in a nutshell the spirit and the objectives of the Workshop : the emphasis will be on gastronomy rather than nutrition, on domestic and restaurant cooking rather than industry.
May we also point out that, as the name IWMG « N. Kurti » indicates, this is a workshop and that participants are encouraged to make use of the laboratory (near the lecture room) which is reasonably well provided with both culinary and scientific equipment.

In memoriam Nicholas Kurti (1908-1998)

Nicholas Kurti was born in Budapest (Hungary), 14 May 1908, and educated there in the same Gymnasium as Edward Teller and other famous scientists... Typical of his early years in Budapest was his desire to study music. But as a result of anti-Jewish laws, he had to study in Paris first and then in Berlin. There he worked for a doctorate under Franz Eugen Simon. The two men became close collaborators, but -both being Jewish- they prudently decamped upon the rise of Hitler, finding refuge at the Clarendon Laboratory in Oxford (1933-1940).

There they followed their research in magnetism and low temperature physics, but, at the outbreak of war, they worked on the atomic bomb project (they were not regarded as sufficiently secure to participate to radar studies). Back at the Clarendon in 1945, Nicholas Kurti and Simon used magnetism to obtain the lowest possible temperatures. They invented the nuclear adiabatic demagnetization method in 1956.

Nicholas Kurti did not stand at that point. As he was rising to professorship of physics in Oxford, to fellowship of Brasenose College (he was also visiting professor in many universities all around the world, member or head of more than 20 scientific committees or organization, where he brought his clear point of view), he worked on history of science, science policy, applications of thermodynamics to energy. Obviously he received many honours appropriate to such a tremendous amount of work and care : he was member of a dozen academies and he got prizes as the Holweck Prize (British and French Physical Societies), the Fritz London Award, the Hughes Medal...

Then, after the 1970’s, he became interested in what was later called Molecular Gastronomy

He never gave explicit advices. Except one : « Let us have simple experiments ».

« It is a sad reflection that we know better the temperature inside the stars than inside a soufflé  ». (Nicholas Kurti)

What is a workshop ?

The Oxford English Dictionary defines a workshop as “a meeting at which a group of people engage in intensive discussion and activity on a particular subject or project”.
Workshops, similar to seminars, are usually much smaller than conferences – a workshop can be an element of the conference structure.
Workshops typically tend to be :
• Interactive
• Educational
• Conversational
May we also point out that, as the name IWMPG « N. Kurti » indicates, this is a workshop and that participants are encouraged to show experiments.

Talks should never been more than 30 min, so that discussion is promoted (of course, one can have more slides in order to be ready for the discussion).
The primary goal is not to make conferences, but to discuss actively in all scientific directions : materials and methods, results, interpretations, consequences, scientific strategy.

Also, as workshops are more informal than conferences, we could keep the visio links open during the break and lunches, so that discussions can go on, and one could discuss other questions than suspensions during such times.

Mind that the texts from some talks can be submitted as manuscripts for the International Journal of Molecular and Physical Gastronomy.


Tuesday June 1st

Opening session
Hervé This : Introduction (MPG, the IWMPG, active workshops)
Roisin Burke : Suspensions – Introduction to the Note by Note assignment in TU Dublin in advance of Friday’s Note by Note contest

Presentation of the participants

Session 1 : what are exactly suspensions ?
Chairperson : Roisin Burke

Hervé This : How many different complex suspensions do exist ? (Using the Disperse System Formalism, DSF)

Q/A, Discussion

Session 2 : Doughs and batters
Chairperson : Dan Vodnar

Heinz Wuth, Hervé This vo Kientza : sedimentation of solids in batters during cooking (cakes, clafoutis, fruits au sirop).

Q/A, Discussion


Session 3 : Suspended drinks (smoothies, etc.)
Chairperson : Roisin Burke

Volker Hessel and Svenja Schmidt : Microfluidically made nanoemulsions for fortified designer beverages for astronauts and Outlook to nanosuspensions

Q/A, Discussion

Wednesday June 2nd

Session 4 : Rheology of suspensions (viscosity, visco-elastic behaviours...)
Chairperson : xxxxxxxxxxx

Dan Vodnar : Influence of probiotic cocultures on soy-wheat flour dough, rheological properties
Rheology in the kitchen ? Ingredients, recipes and equipment ?

Q/A, Discussion


Session 5 : Famous recipes where rheology is important ?
Chairperson : Dan Vodnar


Q/A, Discussion

Session 6 : Sauces (veloutés, etc.)
Chairperson : Dan Vodnar

Reine Barbar : Analytical exploration of elementary production steps of Hommos Bi Tahiné
Reine Barbar : Exploration and development of colloidal stability of lebanese milk fermented products and drinks
Thomas Vilgis Stability of crystallising emulsions
Thomas Vilgis : Physics of milk emulsions

Q/A, Discussion


Session 7 : Suspensions of microgels (debey, etc)
Chairperson : Reine Barbar

Meat, vegetarian, and vegan sausages - a comparison by rheology and tribology
Thomas Vilgis : Physics of fluid gels

Q/A, Discussion

Thursday June 3rd

Session 8 : Solid suspensions
Chairperson : xxxxxxxxxxx


Q/A, Discussion


Session 9 : Note by note suspensions
Chairperson : xxxxxxxxxxx

Roisin Burke : Rheology of 3D printed foods
Hervé This : Note by note suspensions

Q/A, Discussion

Session 10 : Suspensions in education
Chairperson : Roisin Burke

Reine Barbar : tradition and innovation in suspensions for engineering education
Hervé This : about the classification of pâtes
Sol Herrera : Old Mexican recipes book to explain various types of suspensions

Q/A, Discussion

15.00-15.30 : Break

Session 11 : General discussion about :
- next workshops,
- International Journal of Molecular and Physical Gastronomy, with members of the Editorial Board
Chairpersons : Hervé This vo Kientza, Dan Vodnar, Roisin Burke

Friday June 4th

The Final Event of the 8th and of the 9th International Contest for Note by Note Cooking will take place in the afternoon, from 14.00h to 18.00h.

16 rue Claude Bernard
F-75231 Paris Cedex 05
Tel: 33 (0) 1 44 08 18 43
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