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The 13th International Workshop of Molecular and Physical Gastronomy has just come to a close, after bringing together more than 50 people from around ten countries.
The Workshop, on the theme of consistency and texture, was organised by the INRAE-AgroParisTech International Centre of Molecular Gastronomy, on the Agro Paris Saclay Campus in Palaiseau (France).

The sessions were led by the organisers:
Prof. Roisin Burke, Technological University Dublin, Ireland
Professor Alan Kelly, University of Cork, Ireland
Christophe Lavelle, Muséum National d'Histoire Naturelle, Paris, France
Hervé This, INRAE-AgroParisTech, UMR Sayfood and International Centre for Molecular Gastronomy
Pr Dan Vodnar, University of Cluj-Napoca, Romania

Find the programme and information on the presentations on the INRAE-AgroParisTech International Centre of Molecular Gastronomy website: HERE

To download the presentations  : HERE