IWMPG

International Workshop on Molecular Gastronomy

These workshops began in 1992. Their directors are Nicholas Kurti (1908-1998) and Hervé This vo Kientza. They are organized by Roisin Burke (TU Dublin, Ireland), Alan Kelly (Cork University, Ireland), Christophe Lavelle (MNHN, France), Hervé This vo Kientza (Inrae-AgroParisTech, France) and Dan Vodnar (University of Cluj-Napoca, Romania)

The various workshops:

To come 6-7 May 2026 : The 15th International Workshop on Molecular and Physical Gastronomy: Flavour release from food and beverage (Colmar, Alsace)

 

The previous workshops (programme, participants, pictures, presentations) :

The 14th Workshop: Building safe and sustainable food for the future: scientific and technological innovation (Paris, France)

The 13th Workshop: Consistencies and Textures  (Paris, France)

The 12th Workshop :  Flavour through Cooking  (Paris, France)

The 11th Workshop :  (Paris, France)

The 10th Workshop :  (Paris, France)

The 9th Workshop : (Paris, France)

The 8th Workshop : (Paris, France)

The 7th Workshop : (Paris, France)

The 6th Workshop : (Paris, France)

The 5th Workshop : (Paris, France)

The 4th Workshop : (Paris, France)

The 3rd Workshop :(Erice, Sicily, Italy)

The 2nd Workshop :(Erice, Sicily, Italy)

The 1rst Workshop : (Erice, Sicily, Italy)

Dans ce dossier

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The International Workshops on Molecular Gastronomy are organized since 1992. They contribute to the development of molecular, physical and biological gastronomy in the world. There directors are Nicholas Kurty (1908-1998) and Hervé This vo Kientza. They are organized by Roisin Burke (TU Dublin, Ireland), Alan Kelly (Cork University, Ireland), Christophe Lavelle (MNHN, France), Hervé This vo Kientza (Inrae-AgroParisTech, France) and Dan Vodnar (University of Cluj-Napoca, Romania)