Molecular Gastronomy and Innovation: 3 September 2026

How molecular gastronomy can contribute to innovation

A lecture by Roisin Burke, during the FIPDES day

FIPDes day, AgroParisTech, Massy-Palaiseau, France.
Thursday September 3rd.


 

Session 5: Culinary Innovation and New Product Development

15:50 Chairman’s Introduction: Anna Cruickshank (TU Dublin, Ireland)

15:55 Key note: Roisin Burke (TU Dublin, Ireland) - Innovating & Inventing Food Through the Science & Applications of Molecular Gastronomy


 

The challenges of 'the environment and climate change', 'health and diets' and 'new and evolving technologies' are changing the culinary landscape.

Examples of how the science of molecular gastronomy and its applications play a vital role in the development of foods now and into the future will be presented.

 

See the full programme HERE