The University of Copenhagen wishes to appoint a professor with special responsibilities in Culinary Chemistry from 1 June 2010 or as soon as possible thereafter. As you may remember, Thorvald Pedersen was appointed professor of “Molecular gastronomy” some years ago for a limited time. One of the tasks then was to establish molecular gastronomy as a field of study at Copenhagen University (then KVL). As a result prof. Leif Horsfelt Skibsted and colleagues initiated several projects related to molecular gastronomy (only Danish text on site). Today Peter Barham is one of several affiliated professors at the Food Science department in Copenhagen, and over the last couple of years he’s been involved in activities which ultimately have lead to the creation of this new post.
I quote the following from the job description: