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The 9th International Workshop on Molecular Gastronomy

The 9th International Workshop on Molecular Gastronomy will take place in Paris, from the 5th to the 7th of June 2019.

The topic will be :

Flavour through Cooking.

In order to apply, send an email to : icmg chez agroparistech.fr

More about the Workhop

International Workshop on Molecular Gastronomy

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

31 May-2 June 2017

8 th Meeting (IWMG 08)

Sponsored by :
AgroParisTech, INRA

Flavour through cooking

Director :
Hervé This
International Centre for Molecular Gastronomy.
icmg chez agroparistech.fr

Organization Committee :

Pr Roisin Burke (Dublin Institute of Technology, Dublin, Ireland),
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 above quotations from the writings of two founders of culinary science 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.

The object of this particular workshop will be to bring together a group of scientists to discuss collectively the science behind the practices carried out in the kitchen.

The 9th IWMG will focus on “Flavour through cooking”.

May we point out 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.

1. How to apply

In order to apply, one has simply to send information such as in :

Burke, Róisín (Dr.)
School of Culinary Arts and Food Technology | Scoil Na Ealaíona Cócaireachta Bia agus Teicneolaíocht, Dublin Institute of Technology | Institiúid Teicneolaíochta Átha Cliath
Cathal Brugha Street | Sráid Chathal Brugha
Dublin 1 | Baile Átha Cliath 1, Ireland | Éire
T : +353 1 4024346 ; F : +353 1 4024497 ;
E : roisin.burke chez dit.ie

This Hervé (Pr)
INRA/AgroParis Tech International Centre for Molecular Gastronomy, AgroParisTech, 16 rue Claude Bernard, 75005 Paris (France).
Tel : +33 1 44 08 72 90 ;
email : herve.this chez paris.inra.fr

Vodnar, Dan Christian, PhD, habil., Lecturer
Vice-rector for Research
Department of Food Science
University of Agricultural Sciences and Veterinary Medicine
400372 Cluj-Napoca, Romania
Mobile : +40747341881
Fax : +40364815110
E-mail : dan.vodnar chez usamvcluj.ro or vodnar_dan chez yahoo.co.uk
Website : http://danvodnar.objectis.net/

If you want to present a work (possibilities are : poster, oral presentation, article), send a short abstract indicating in particular how this work is relevant to molecular gastronomy.

The submitting authors will be notified asap at the email address (submitting author) provided during submission. They will be informed at later about the format of their presentation, in an email indicating the date and time of their presentation. Submitted abstracts for oral presentation are eligible for publication into a special issue of the International Journal of Molecular Gastronomy. Posters can alse be shown.

Submission of an abstract does not constitute registration for the Congress. Submission of an abstract implies the commitment that if the abstract is accepted, the presenting author will attend the meeting and the expectation that financial resources to attend are available. If the original presenting author is unable to present, one of the co-authors should take over this responsibility.

2. Submission of an article in the International Journal of Molecular Gastronomy

The works presented at the workshop can be published in the International Journal of Molecular Gastronomy.
As can be shown here : http://www2.agroparistech.fr/-International-Journal-of-Molecular-.html , this journal is a double blind peer-reviewed journal, free and online (authors have no fees to pay, readers can find the journal for free online).

3. Preparing your attendance

Now more details, about preparing your attendance to the IWMG9 :

Some have questions about the IWMG : shall we show a ppt ? what if we did not work in particular fields whose topic are given ? where shall we have coffee, lunch, dinner ? Etc.
Here are some answers :

1. First the place of the venue : the room for our workshop is in AgroParisTech, 16 rue Claude Bernard, 75005 Paris, Aile Arbalète, Level 2. A video projector is provided.

2. There are no participation fees.

3 Anyone has to book his/her hotel by himself/herself (a list of nearby hotels is given on demand).

3. The Eduroam wifi network is available.

4. For coffee, there is a coffee machine at the entrance of AgroParisTech, or in the student’s bar, level 1, but please remind us to bring a coffee machine upstairs in the lecture room.

5. For lunches and dinners : we always used to go to nearby restaurants, in groups which are decided depending on particular needs to have specific discussions, and each of us is free to do what she or he wants. For dinners, at least two nearby restaurants can accept all of us, if we want, but this has to be said in advance.

6. For our discussions, the "program" is a backbone around we are entirely free to put any flesh. Sharing what we are doing is the most important, either from a scientific or an educational point of view.
IWMG always had the goal to make each of us think of what he/she can do later. Indeed the main goal is to initiate collaborations. In one word, the program is very flexible, and we can change it at any second if needed.

6. Labs are very close, so that if some of us want to make an experiment, it will be probably possible (we would be very glad of it, because we consider that this is of utmost importance).

7. Please don’t hesitate to make proposals, so that these workshops are more efficient.

8. All presentations can be published (after double blind reviewing) in the International Journal of Molecular Gastronomy. Submission rules are to be followed : http://www2.agroparistech.fr/Guide-for-Authors.html

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