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The news from the International Centre of Molecular Gastronomy AgroParisTech-INRAE

Each Sunday, some news of the International Centre for Molecular Gastronomy AgroParisTech-INRA are given here.

5 May 2020
At the Roumanian University of Cluj-Napoca, Dan Vodnar is building educational movies stories about understanding the phenomena of cooking : molecular gastronomy.
The first presentation is about emulsion from egg white is here :
The next one is about the explanation of microwaves.

2 May 2020
How to keep on doing science at home while in lockdown ?

How can science teachers keep on motivating their pupils while they are in lockdown ? It is sometimes difficult to teach from home as if nothing had happened.

If teachers suggest pupils do scientific activities at home, they all can work to improve their experiment skills away from the classroom. But, first of all, what kind of problems can they solve ?

Because we share two or three meals a day with our family and because the kitchen is never very far from us, we can easily experiment with food at home. As a physics and chemistry high-school teacher, working in Grenoble (Secondary School Lycée André Argouges) and Echirolles (High School Collège Louis Lumière), Yann Chassigneu proposed to his pupils to investigage on different « culinary precisions » (rules, customs, beliefs, habits, culinary sayings, proverbs, …).The class started from a list given in the reports of the monthly French Seminars on molecular and physical gastronomy.

Seventeen of them studied experimentally the following questions :

- Does the taste of hot milk depend on the way it is heated : in the microwave or in a saucepan ?

- Does the taste of a coffee drink change whether we drink it right now or thirty minutes later ?

- Does a pinch of salt prevent butter from sizzling when fried in a pan ?

- Does grated garlic make raw egg yolk expand ?

- Do madeleines cakes rise higher and better when the mix is cooled in the fridge before being cooked ?

The students had to learn how to compare two experiments by changing only one parameter at a time : Then they were due to weigh precisely the ingredients and control most parameters, to characterize quantitatively the various phenomena that they could observe. They were invited to take pictures, to make drawings, to analyze their flavour sensations, involving parents, brothers and sisters in their research.

Finally, the results were :

Madeleines cakes would rise higher if the mixture is cooled before baking.

When we heat butter in a pan, added salt doest not prevent butter from sizzling.

Grated garlic does not trigger the expansion of egg yolk.

Coffee tastes more bitter if drunk it when it has cooled down.

As a conclusion, testing « culinary precisions » seems to be a good way to work in groups at home, to strengthen ties with close relatives, to improve its experiment skills and to discuss proverbs about cooking food.

1rst November 2019
Roisin Burke invited in South Korea, for discussing molecular gastronomy and note by note cooking
JEF 2019 International Symposium

13 October 2019
Pr Kwang Il Khang (sabbatical leave in Paris) visited the Molecular Gastronomy team of TU Dublin.

15 September 2019
Just published : two books about molecular gastronomy :

1. Molecules, Microbes and Meals, from Alan Kelly, Cork, Ireland

2. A pinch of culinary science, by Anu Hopia and Erik Fooladi, in Finland

29 May 2019
The Professor Dan Vodnar, vice rector of the University of Cluj Napoca (Romania) is lecturing on molecular gastronomy and note by note cooking in China

15 Septembre 2018
The 7th International Contest for Note by Note Cooking is no : see http://www2.agroparistech.fr/International-Contest-for-Note-by-Note-Cooking-No7.html

15 August 2018
The next International Workshop for Molecular Gastronomy will take place at AgroParisTech, from the 5th to the 7th of June 2019.

9 March 2018
Publication of an article in the Education Section of the International Journal of Molecular Gastronomy :

29 September 2017
In Korea, the 1st Public forum "Molecular gastronomy concert" has been opened. The Professor Weon-Sun Shin (Hanyang University) is a conductor and moderator to raise a theme, and an invited chef will show what molecular cuisine can be on the plate and the pack.

28 September 2017
In Dublin the new M.Sc. group in DIT started preparations for their Note by Note assignment which matches the competition for the 6th NbN competition in Paris.
Roisin Burke has attached a photo of the group (-1 student). There will be 13 in total.

28 September 2017
The 28th of September 2017, the University of agronomic sciences and veterinary medicine of Cluj-Napoca (Roumania) awarded Hervé This, vo Kientza, a degree of Doctor Honoris Causa.

18 August 2016

Maria Ester and her colleagues organize the next workshop Molecular Gastronomy, on 13 September, in the Cohiba Hotel, Cuba, La Havana.

10 August 2016

Soon Pauline Danagher and Roisin Burke will do their presentation on Note by Note cooking at the IUFoST 2016 conference in Dublin August 21-25th (see attached details in the red box for August 24th). http://www.iufost2016.com/downloads/IUFoSTFinal_Programme.pdf

One of Roisin Ph.D researchers, Kim Millar, will also present her MG work to date.

And José Miguel Aguilera will be chairing a session.

25 March 2016

News from Thailand :
The Group had several activities on the molecular gastronomy from research, teaching, article and exhibition.
The GM forum in the food journal which held by the Institute of Food Research and Product Development started in 2014.
The GM seminar for undergraduate students started in 2015.
In September 2016, there will be a GM class for the public.
Two MS students are doing a thesis in GM, on the topic of "Science in Thai cuisine".
And next year, perhaps Thai students will participate to the Note by Note contest.

16 March 2016
news regarding the Erasmus Mundus programme : M.Sc. in Food Innovation and Product Design (FIPDes). The programme includes a transversal module in MG between AgroParisTech, University of Naples and Dublin Institute of Technology. The FIPDes Consortium Committee have very recently applied for Erasmus+ funding and we await the outcome in July.The programme has gone from strength to strength and is attracting a large number of top class applicants from all around the world. Graduates are successfully gaining employment with the large multinational food companies and some have set up their own companies.

18 February 2016
Maria Esther Abreu, in Cuba, was honored for the Molecular Gastronomy activities that she is organizing with chefs.

6 September 2015
Last Friday, the new cohort of the FIPDes Erasmus Mundus Master Programme arrived in Paris, whereas students were graduated.
For this Master Programme, there are some molecular gastronomy courses in the second year. More precisely each year part of the whole cohort decides to come to Paris for a molecular gastronomy module (and more), whose teachers are Hervé This and a colleague from the Molecular Gastronomy Network.

21 June 2015
The reports of the two last seminars of molecular gastronomy organized by the Center are now on line.

20 June 2015
After the organization of the 7th International Workshop on Molecular Gastronomy, the International Centre for Molecular Gastronomy organized the 3th International Contest for Note by Note Cooking.
This week, there will be a promotional session of note by note cooking for the food industry.

Be ready for note by note cooking : it’s spreading all over the world !

10 June 2015

Impressions à propos du Troisième Concours international de cuisine note à note

Le 8 juin 2015, s’est tenu à AgroParisTech la finale du Troisième Concours international de cuisine note à note, organisé par le Centre international de gastronomie moléculaire AgroParisTech-Inra.

Une petite centaine de concurrents s’étaient inscrits au concours et 25 ont envoyé des recettes qui faisaient usage, conformément au règlement, de protéines (végétales ou laitières), de polyphénols et d’octénol en solution dans l’huile. Ces ingrédients avaient été fournis par les organisateurs aux concurrents qui avaient évidemment le droit d’utiliser bien d’autres produits.

Les critères d’évaluation étaient bien sûr la conformité aux règles techniques, c’est-à-dire l’emploi des produits envoyés, et aussi l’intelligence des travaux proposés, intelligence technique, intelligence artistique, intelligence sociale, et encore : originalité, créativité...

Certains concurrents ont fourni des travaux absolument extraordinaires, et le jury a eu le plus grand mal à les départager. Le jury ? Il y avait des chefs, à savoir Thierry Méchinaud, chef du Balzac, le vaisseau amiral de Pierre Gagnaire, et Nicolas Fontaine, chef du Gaya de Pierre Gagnaire. Puis il y avait les représentants des partenaires, ces sociétés qui ont fourni des ingrédients aux concurrents, à savoir la société Ingredia, qui avait fourni des protéines laitières sériques (des protéines coagulantes), la société Louis François qui a remis des lots aux gagnants, le Groupe d’étude et de promotion des protéines végétales (GEPV), qui a fourni des protéines de pois texturé, les éditions Belin qui ont remis des lots aux gagnants, et une société qui n’a pas voulu apparaître, mais qui a fourni l’octénol et a remis d’extraordinaires cadeaux aux gagnants. Enfin le jury comprenait les trois organisateurs : Odile Renaudin du site Enfance et nutrition, Yolanda Rigault et Hervé This.

Une présélection avait été faite, et l’on avait retenu dix préparations, qui ont fait l’objet d’une exposition publique pendant cet après midi de finale. Certains concurrents étaient venus de loin : par exemple Tara Elliott représentait le groupe qui avait travaillé au Dublin Institute of Technology, en Irlande. Pour l’évaluation, chaque membre du jury est invité, séparément, à noter les divers candidats, et c’est la somme des notes qui a désigné le gagnant, à savoir Dao Nguyen, et son mari Pasquale, de Genève ; puis Olivier Herr et Elham Tehrani, et, enfin, Frédéric Clarembeau, de Belgique.

Cette finale à été l’occasion de voir que, progressivement, les cuisiniers se familiarisent avec la cuisine note à note, au point de fournir des recettes élaborées, qui peuvent maintenant être diffusées très largement, ce qui constitue une base utile pour tous ceux qui souhaitent se lancer dans cette nouvelle forme de cuisine.
Selon les commentaires de Thierry Méchinaud, ces ingrédients doivent être appris, c’est-à-dire qu’il faut les tester comme on testerait d’autres ingrédients plus classiques, afin de déterminer la bonne façon de les mettre en oeuvre.
La finale à été l’occasion de montrer repas effectué par Pierre Ganaire lors de la visite de journalistes du New York Times, à partir de composés isolés tels le 1-cis-hexèn-3-ol, le gaïacol ou la piperine. Pierre Gagnaire a produit des plats en utilisant des ingrédients de toutes provenances. Les goûts étaient d’inouïe nouveauté, et, surtout, les plats préparés n’auraient pu exister sans les composés qui en ont constitué l’épine dorsale. Décidément, cette troisième édition du Concours international de cuisine note à note aura été un moment très important dans le développement de la cuisine, tant il est vrai qu’une nouvelle forme de cuisine apparaît maintenant, et s’établit plus fermement, jour après jour.

6 June 2015
the 7th International Workshop on Molecular Gastronomy, organized by the International Centre for Molecular Gastronomy AgroParisTech-INRA, just finished.

Wednesday 4 February 2014

A lecture in Boston : https://www.youtube.com/watch?v=RulPKehnSE0&app=desktop
Note by note cooking was discussed.

Tuesday, 13 January 2015

A new audio podcast (in French) on http://www.agroparistech.fr/podcast/La-sauce-Hollandaise.html

Friday 5th December 2014

A new audio podcast (in French) on http://www.agroparistech.fr/podcast/Les-reactions-de-Maillard.html

Monday, November 24, 2014

The International Centre for Molecular Gastronomy organizes the 7th International Workshop on Molecular Gastronomy, the 3-5 June 2015, in AgroParisTech, Paris

The Final Event of the Third International Contest for Note by Note Cooking
It will be in AgroParisTech, Paris, the 22nd of May 2015.

Sunday, November 23, 2014

This week, the International Centre for Molecular Gastronomy AgroParisTech-INRA organized two events :

1. The monthly seminar of molecular gastronomy of Paris was devoted to "crèmes brûlées", and more precisely on the differences obtained through various thermal processes. The report will be issued soon on this internet site, at the "Continued education" page.

2. The Centre also organized a "Food Science and Law", at AgroParisTech. The question of the precaution principle for food was discussed, and the event was shared with ENSBANA, the food technology university in Nancy, France.

Tuesday, 4 November 2014

A new audio podcast :

Wednesday 29 October, 2014

A new audio podcast :

Thursday, October 23
OK, we are not on Sunday, but a new audio podcast is on the internet of AgroParisTech : http://www.agroparistech.fr/podcast/Les-oeufs-durs.html
By the way, it’s in French, sorry for our friends abroad.

Saturday the 4th of October 2014
This week, the activity of the ICMG was in the "events" slot : the Centre organized the Third Event of the Rencontres AgroParisTech de l’alimentation : a public debate on the question of the new French law about "home made" dishes in restaurants.
The guests, for the debate, were :
Thomas Laurenceau, editor of 60 Millions de Consommateurs
Pierre Dominique Cécillon, Honorary President of the Toques blanches internationales
Jean-Paul Branlard, professor of law at Paris XI and Paris IV Universities
Vincent Olivier, journalist at L’Express
Hervé This, director of the Centre.

The debate was recorded and podcasted. See : http://www.agroparistech.fr/podcast/Conference-debat-Qu-est-ce-que-le-fait-maison.html


Sunday, the 14th of September 2014
The "Home Made" Debate (Third Rencontre AgroParisTech de l’Alimentation 2014) will take place the 29th of September at AgroParisTech, 16 rue Claude Bernard, 75005. From 4 to 6 PM. 
With Vincent Olivier (L’Express), Pierre Dominique Cécillon (Honorary President of the Toques Blanches Internationales), André Daguin (Former president of UMIH), Jean-Paul Branlard (Professor of Food Law at Sceaux University).

Friday the 29th August 2014
The Executive Committee is created. It is made of :
- the scientific director of AgroParisTech : Thierry Doré
- the director of Foreign Affaires of AgroParisTech : Christophe Sodorre
- the scientific director for Food & Bioeconomy of INRA : Christine Cherbut
- the president of the Department SPAB of AgroParisTech : Gérard Cuvelier
- the president of the Department SVS of AgroParisTech, represented by Nicolas Darcel
- the president of the Department SIAFEE of AgroParisTech : Jean Roger-Estrade
- a representant of the Fondation AgroParisTech : Laurent Rosso

Sunday the 29th June 2014
This week...

This week, the public debate on "home made dishes" was cancelled, but a new meeting was determined. It will take place the 29th of September 2014, from 4.00 up to 6.00 PM, at AgroParisTech, as the third event of the 2014 Rencontres AgroParisTech de l’Alimentation.

On Tuesday the 24th, the Centre was represented at the Farewell Party at the Cordon Bleu School, in Paris : for years, a collaboration is established with this school (and its international antennas), in particular around teaching note by note cooking.

On Wednesday, Molecular gastronomy was shown in the Peter Schieberle group (Munich, Germany). Possibilities of collaboration are discussed.

On Thursday the 26th, Molecular Gastronomy, Note by Note Cooking... and the International Centre for Molecular Gastronomy AgroParisTech-INRA were presented at the 2014 Meeeting of the Société Française du Froid.

Sunday 22 June 2014

The International Journal of Molecular Gastronomy was announced internationally, with a site : http://www.agroparistech.fr/The-creation-of-an-open-journal.html
And an email adress :
jmg chez agroparistech.fr

Also the various groups for making the Centre alive are created.

Finally the internet site is almost built. Don’t hesitate to go to the pages http://www.agroparistech.fr/-Les-collaborations-du-Centre,2764-.html
I invite you to be a Donor. Choose the best way to do it : building a strong basis for the Center, or focusing on specific works

And interviews : http://www.english.rfi.fr/france/20140624-new-gastronomy-centre-paris-works-food-tomorrow

Sunday 15 June 2014

After the creation of the International Centre for Molecular Gastronomy AgroParisTech-INRA, it was needed to reorganize the various molecular gastronomy activities already created in various contexts.
Conventions have now to be established with other institutions for running the activities in the new frame.

1. the Seminars of molecular gastronomy are monthly events, organized at the Centre Grégoire Ferrandi, from the Chambre de commerce de Paris (the next one will take place on Monday 16 June)

2. the Courses of Molecular Gastronomy will have to be redesigned in order to meet the Centre objectives

3. In the "animation" part : after the success of the Second International Contest for Note by Note Cooking, a third event is now decided for 2015. The candidates will have to use proteins for making their dishes, in particular. Partnerships are now being organizedd.

All this has to be clearly organized, in parrticular in relationship with the internet site of the centre.

A way to contact the centre :icmg chez agroparistech.fr

Sunday 8 June 2014

Hectic week, as it was both the second event of the Rencontres AgroParisTech de l’Alimentation (more precisely the 2014 Courses on Molecular Gastronomy) and the launching event of the International Centre for Molecular Gastronomy AgroParisTech-INRA !

The 2014 Courses on Molecular Gastronomy were, as said above, part of the 2014 Rencontres AgroParisTech de l’Alimentation :

They focused on chemical transformations which occur during culinary processes : “If you don’t like chemistry, stop cooking !” (or more positively, if you like cooking, you love chemistry !), with the subtitle : “Cooks implement molecular transformations, so that they would get advantage to master them, isn’t it ?”.

More than 220 people met for 2 days at AgroParisTech (Paris, France), for the following programme :

Monday 2nd June 2014 :

Hervé This
Physical chemist INRA/AgroParisTech
Food are made from various kinds of molecules, i.e. compounds. Why this world of compounds is wonderful. Why the molecular world is extraordinary. And why composition tables are not enough : relationships are fundamental, both for structures and transformations !

Hervé This
There are two kinds of environnements in thermally treated (“cooked”) ingredients : the inside, where the temperature is lower than 100°C, because water is present, and the outside, whose temperature can rise very much.
The various categories of compoundds : transformations of proteins (coagulation, hydrolysis...), of saccharides. Why such jungle can be “gardened”


Jean Louis Sébédio,
INRA Research Director, Theix
Transformations of lipids during cooking, in particular duringg frying.


Juan Valverde,
R&D director, Monoghan Mushrooms
Questions of colors : chlorophylls and carotenoids

Véronique Cheynier, INRA Research Directof, Montpellier
Modifications of polyphenols : again questions of colors

Tuesday 3rd June 2014

Luc Eveleigh,
Assistant Professor AgroParisTech
Transformations of lipids : protection by anti-oxydants


Barbara Rega,
Assistant Professor AgroParisTech, Head of the Erasmus Mundus Master Programme Food Innovation and Product Design (FIPDes)
Odorant compounds during cooking.

Valérie Camel, Professor AgroParisTech
Neoformed compounds

Gilles Gandemer,
INRA Research Director, Director of the INRA Centre of Lille
Molecular transformations occurring during meat cooking

Conclusions, discussions

The launching event of the International Centre for Molecular Gastronomy AgroParisTech-INRA took place the 3rd of June 2014 at AgroParisTech, Paris, France.
The Centre was announced by Christine Cherbut, scientific director for food and bioeconomy of INRA, and by Gilles Trystram, general director of AgroParisTech.

Hervé This showed the organization of the Centre as well as its works. He also announced the creation of the Free Open International Journal of Molecular Gastronomy.

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