14th International Workshop on Molecular and Physical Gastronomy

The A4th workshop will take place in May 15-16,  2025 , Palaiseau, France

The topic decided at last workshop is : 

Building safe and sustainable food for the future: scientific and technological innovation

Anyone can participate to this workshop, either simply attending or presenting results. For applications, send  personal information to icmg@agroparistech.fr, including Title, First Name, Family Name, Job Affiliation, Post adress, Phone number.

Purpose of the Workshop

“Molecular gastronomy is the scientific activity consisting in exploring 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 Molecular and Physical Gastronomy 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 workshop will be to bring together a group of scientists to discuss collectively the science behind the practices carried out in the kitchen.

What is a workshop?
The Oxford English Dictionary defines a workshop as “a meeting at which a group of people engage in intensive discussion and activity on a particular subject or project”.
Workshops, similar to seminars, are usually much smaller than conferences – a workshop can be an element of the conference structure.
Workshops typically tend to be:
    • Interactive
    • Educational
    • Conversational
May we also point out that, as the name IWMPG « N. Kurti » indicates, this is a workshop and that participants are encouraged to show experiments.

Talks should preferably less than 20 min, so that discussion is promoted (of course, one can have more slides in order to be ready for the discussion).
The primary goal is not to make speeches, but to give the information that can make a basis for active discussion in all scientific directions: materials and methods, results, interpretations, consequences, scientific strategy.

Also, as workshops are more informal than conferences, we could keep the  visio links open during the break and lunches, so that discussions can go on, and one  could discuss other questions than suspensions during such times.

Mind that the texts from talks can be submitted as manuscripts for proceedings in the International Journal of Molecular and Physical Gastronomy (https://icmpg.hub.inrae.fr/international-activities-of-the-international-centre-of-molecular-gastronomy/journal-of-molecular-and-physical-gastronomy).