The presentations made during the 14th IWMPG

During 14th International Workshop on Molecular and Physical Gastronomy, many colleagues had oral presentations (see the programme).

Here there are :

Hervé This vo Kientza: Introduction

Agathe Tanchoux, Hervé This vo Kientza, Delphine Huc-Mathis : Unfractionated
vegetal shells: it foams!

Hervé This vo Kientza: How to rank systems (and a new proposal for DSF)

Roisin Burke, Rachel Cooney, Ben Fitgerald, Charlotte Lambe, Rosie Muldowney, Pierce Prendergast : Designing and developing a novel culinary dish incorporating colour changing ingredients and 4D technology

José Miguel Aguilera : Food from the end of the world

Patricia B. O'Hara and Zeynep Delen Nircan : Table Olive Production and Processing

Bruno Moreira Leite and Reine Barbar : About the Tradinnovation Programme

Bruno Moreira Leite: Seaweed as food

José Miguel Aguilera : Feeding the elderly

Christophe Lavelle : Food for tomorrow: should we learn from the past?