MG seminars in Switzerland (November 2006 – April 2007)

In Switzerland, associate professor Marc Heyraud at the department of chemistry at University of Neuchâtel organizes a course series on molecular gastronomy, starting November 1st. Totaling 7 days in Neuchâtel and 2 days in Paris (visiting Hervé This), the course covers many different aspects of molecular gastronomy: history, definitions, basic food molecules such as sugars, proteins and fats, taste, texture and temperature. For more information, download this pdf (note that the course and the pdf are in French).

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