Access to the various presentations

Presentations made during the 15th  International Workshop  on Molecular and Physical Gastronomy  (IWMPG 15)
6-7 May 2026
Centre de formation des apprentis Hôtellerie-Restauration de Colmar (France)

Wednesday May 6: 

9.00-10.00  : Session 1, Opening session

1. Hervé This: Introduction (MPG, the IWMPG, active workshops)
2. Roisin Burke: A brief overview of the presentation topics.
3. Presentation of the participants

10.00-12.30, Session 2 (Chairperson: Roisin Burke) : Flavour created by chemical processes (here, we could have a section on "pyrolysis", and also hydrolysis, glycation, for example)

- Masking bitterness: parallels between pharmaceutical formulation and culinary applications of bitter foods (Dao T.-T. Nguyen and Pasquale Altomonte)

- Flavour Modification by Ideation of Space Dishes and Emerging Space Food Processes (Volker Hessel)

- Development and standardization of a clear Birria flavouring, and colorless seasonings in general, for use in snacks (Valeria Gonzalez Garcia, Luis Antonio Davila Aguilar)

14.00-15.30  Session 3 (Chairperson: Patricia O’Hara) Flavour created by chemical processes (continuation of session 2)

- Exploring the anatomy of Malaysian flavors (Sharim Karim)

- Analysis of Variations in Matcha Components Across Different Brands on the Tunisian Market (Maissa Dely,  Hassouna Mnasser, Melika Mankai)

- Should we drink while eating? (Christophe Lavelle)

16.00-17.00  Session 4 (Chairperson: Anu Hopia) Flavour created by physical processes (the release of compounds by grinding, heating (no chemistry, but phase transition, i.e. flavour release) or chewing

- Deconstructing the flavor release and nutritional benefits derived from cooking with olive oil (Zeynep Delen,  Patricia O’Hara)

- Results from Seminars : cooking herbs, lentils, fish fumets, roux, beurre maître d’hôtel (Herve This vo Kientza)

Thursday May 7: 
09.00-12.00  Session 5  : Experimental session

1. Experiments: A Comparison of the Flavour Release from Four Different Gels,
by Roisin Burke

2. Experiments: About bitterness,
by Pasquale Altomonte and Dao Nguyen
demo 1 :  raw endive
demo 2: braised endive
demo 3: braised endive + orange+cheese
demo 4: liquid vs foam
presentation of the Cooking Notes by Kitchen Lab Food

10.20-12.15   Session 6 :  (Chairperson: Hervé This vo Kientza) Experimental session (continuation)

Reception of the Mayor of the City of Colmar, also representing the President of the European Collectivity of Alsace.

3. Experiment: Flavor perception of ammonium chloride: Exploring the sensory vocabulary of a culturally specific taste,
by Anu Hopia, Nanna Rintala, Julie Talvitie

4. Experiment: About flavour production,
by Herve This vo Kientza

5. The right terms for cooking,
by Hervé This vo Kientza

13.30-16.30 Session 7: Education session : Building food for the future: bridging the gap between education, inclusive gastronomy, interculturality and sustainability (Chair person Reine Barbar and Roisin Burke)

13:30 – 13:45     Welcome & Introduction
   • Overview of the session’s goals and the Tradinnovations project (Reine Barbar, Roisin Burke)
   • Explanation of the alternative poster presentation format (one slide per project): Gaëlle Garrier, Bruno Souza Moreira Leite.

13:45 – 14:30 Part 1: Transforming Student Projects into Scientific Outputs

13:45 – 14:00: Process of submitting articles based on student projects (challenges: data quality, writing skills, time constraints, and the use of artificial intelligence tools). Flow diagram illustrating the transition from classroom projects to posters, abstracts, and other forms of dissemination, including the role of AI in supporting writing, data analysis, and formatting: Reine Barbar, Roisin Burke, Paulina Mata.

14:00 – 14:15: Case studies from the Tradinnovations consortium
By Bruno Souza Moreira Leite, Reine Barbar, Roisin Burke.

14:15 – 14:30: Open Discussion – How to better integrate publication objectives  into PBL design?

14:30 – 15:30 Part 2: Dissemination Strategies – Lessons Learned and Future Directions

14:30 – 15:00: Review of dissemination activities (strengths, limitations, and key takeaways)
By Gaëlle Garrier, Reine Barbar

15:00 – 15:30: Collaborative time – How to improve visibility, impact, and sustainability? Focus on planning a future Erasmus-funded summer school and other perspectives (Tradinnovations network for educators, socioeconomic stakeholders in support of student’s projects)
By Bruno Souza Moreira Leite, Reine Barbar, Roisin Burke

15:30-16:15.   Part 3: Coffee and Posters Session
Enjoy a coffee while seeing student’s posters from several countries: France, Portugal, Tunisia…
Quick pitches are planned on site, online, pre-recorded by students, by educators…
Posters include: target population, studied recipe, scientific methodology and innovations levers.

1. Reinterpretation of Aveiro’s “OVOS MOLES” Using the “Note by Note” COOKING Methodology

2. Adapting traditional French recipes for Alzheimer’s Patients : enhancing nutritional, Emotional impacts & pleasure

3. Sugar-Free Qatayef- A Reformulation Study for Diabetic Consumers

4. Fish-Free Siyadiyeh- A Plant-Based Adaptation for Fish-Allergic Consumers

5. Hospital Gastronomy and Humanization of Care: Improving Diet Acceptability in a Hospital Setting in Mozambique

6. From Tunisian Cereals to Functional Nutrition : Supporting Children with Autism

7. Sensory Evaluation of Chicken Haleem Spread

8. Reformulation of the traditional Slovenian dish Matevz for older adults with hypertension

9. Gluten-Free, Sugar-Free Knefeh- A Reformulation Study for
Celiac and Diabetic Consumers

10. Innovation of Finnish traditional food - lörtsy

11. Reinventing Portuguese Seafood Rice: A Plant-Based Approach Using Hydrocolloids and Seaweed

12. Reinventing ”Bacalhau com todos" in a Plant-Based Version Through the Application of Hydrocolloids and Molecular Cooking Techniques

13. Rethinking food in retirement homes : towards a sensory, personalised and inclusive experience

16:15-16:30.   Wrap-up and closing remarks

16.45-17.30   Session 8  (Chairpersons: Hervé This, vo Kientza, Roisin Burke, Christophe Lavelle, Dan Vodnar, Reine Barbar)

1. Open meeting of the International Journal of Molecular and Physical Gastronomy,
By members of the Editorial Board of the journal

2. Publishing the proceedings of this workshop.

3. Choosing the topic and the next workshop.