14th International Workshop on Molecular and Physical Gastronomy

The final programme : here it is
The list of participants : here it is
And for the presentations made during the workshop : it is here

Some picture of the participants : here they are

Friends were online:

But other were present (see the list of participants)

And as usual, we celebrated the pleasure of being together with food and Crémant 

Another picture of the event

They were talks: oral presentations with a lot of scientific discussions. Here a presentation of a new formalism for describing the consistency of food (to be publised in the Proceedings, by the Interntional Journal of Molecular and Physical Gastronomy, on this internet site):

Participants could follow and interact online

Here, the presentation by Martha Stachnik, from Finland:

Thanks to Charlotte Dumoulin, we had a practical demonstration of 3D food printing :

And there was an educational session whose chair persons were Reine Barbar and Roisin  Burke. Here the presentation by H. This vo Kientza of the "educational maps"

The 14th workshop took place in May 15-16,  2025 , Palaiseau, France
The topic  was : 

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).