Descending approach
Inrae-AgroParisTech International Centre of Molecular and Physical Gastronomy/Centre International de gastronomie moléculaire et physique AgroParisTech-Inrae
International activities of the International Centre of Molecular Gastronomy
International Journal of Molecular and Physical Gastronomy
3 Educational Practices
3.2. Developments, practices and policy
3.2.2. Courses
Descending approach

Using a descending approach for exploring “culinary definitions”, in view of analysis and food innovation,

The interest of the scientific discipline called molecular and physical gastronomy for education in science and technology is that it focuses on the mechanisms of the phenomena that occur during culinary transformations. To train students to look for such information (that is mechanisms of phenomena, key to good science, technology and engineering, efficient product design and creative innovation), it is useful to show how to move step by step from the macroscopic description of the transformations to molecular descriptions of changes involved, via microscopy and analyses of changes at supramolecular level. At each step, quantifying the phenomena helps to select explanations among the many possible ones.

International Journal of Molecular and Physical Gastronomy
Section Courses  (Molecular Gastronomy and Education/Communication)


Using a descending approach for exploring “culinary definitions”, in view of analysis and food innovation

Hervé This vo Kientza1,2 *
1. Université Paris Saclay, Inrae, AgroParisTech, UMR SayFood 0782, 91120 Palaiseau, France
2. Group of Molecular Gastronomy, Inrae-AgroParisTech International Centre for Molecular and Physical Gastronomy, 22 place de l’agronomie, 91120, Palaiseau, France.
* Correspondence: herve.this@inrae.fr


Edited by:
Dr. Róisín Burke, Technological University Dublin, City Campus, Grangegorman, Dublin 7, Ireland.

Reviewers:
1. Dr Clare Gilsenan, MIFST BA MA PhD, Lecturerĺ, Atlantic Technological University, ATU Galway City, Old Dublin Road, Galway, Ireland, H91 T8NW
2. Anonymous

Received:
29 August 2024

Accepted :
12 November 2024

Published:
5 February 2025.

Section:
This article was published in the “Courses” section of the International Journal of Molecular and Physical Gastronomy.

Citation:
This vo Kientza H. 2025. Using a descending approach for exploring “culinary definitions”, in view of analysis and food innovation, International Journal of Molecular and Physical Gastronomy, 11(1), 2, 1-21. doi: 10.17180/ijmpg-2025-art02.

 

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Date de modification : 05 février 2025 | Date de création : 25 janvier 2025 | Rédaction : Hervé This vo Kientza