Gastro-Science-Chef symposium at Department of Food Science June 13 and 14

Added on by Michael Bom Frost.

Participate in GASTRO-SCIENCE-CHEF 2018 - an international two-day symposium on science and cooking hosted by The Department of Food Science (FOOD) at the University of Copenhagen.
 

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In the last couple of decades we have witnessed an increasing interaction between chefs and scientists, fueling new trends in both cooking and research. This two-day symposium brings together chefs, scientists, students, and culinary entrepreneurs to discuss matters of mutual interest with the aim of further cross-fertilization and developing of new ideas for future and collaborative work. A particular emphasis will be on communication and public outreach.

The symposium will include workshops with gastronomic and gastrophysical demonstrations and experimentation.

Program

Date: June 13, 2018

Venue: University of Copenhagen, Frederiksberg Campus, Thorvaldsensvej 40, Auditorium A2-81.01

13.00-13.15   Welcome: Scope of the symposium, Pia Sörensen, Roberto Flore, and Ole G. Mouritsen

13.15-13.55   The new role of the chef in the 21st century, Anne McBride (New York) & Roberto Flore (Copenhagen)

14.00-14.40   Science and Cooking Program at Harvard, Pia Sörensen (Harvard)

14.45-15.15   Intriguing refreshments

15.15-15.55   Social equality through taste and food, Tamas David-Barret (Oxford) & Francesco Impallomeni (Copenhagen)

16.00-16.30   Holistic Cuisine – when culinary arts extend beyond the plate, Rasmus Munk & Louise Beck Brønnum (Copenhagen)

16.45-18.00   Workshops

  1. Coffee roasting and tasting (Francesco Impallomeni, Nordhavn Coffee Roasters)
  2. The taste of Alchemist (Rasmus Munk , Alchemist)
  3. Exploring physical origins of culinary foam (Mai Nguyen & Kezi Cheng, Harvard)

18.00             End of first day

Date: June 14, 2018

Venue: University of Copenhagen, Frederiksberg Campus, Bülowsvej 17, Auditorium A1-01.01

8.30-9.00       Coffee, tea, and rolls

9.00-9.40       Teaching chefs in a gastrolab setting, Rachel Edward-Stuart (London) & Morten Christensen (Odense)

9.45-10.10     Gastrophysics and gastronomy of squid: as case study, Charlotte Vinther Schmidt (Copenhagen) & Peter Lionet Faxholm (Copenhagen)

10.15-10.45   Refreshments

10.45-11.25   How do gastrophysicists work? - Jozef Youssef (London) & Mathias Porsmose Clausen (Odense)

11.30-12.10   The science of tempeh and sous-vide of meat, Bernat Guixer (Girona) & Jorge Ruiz Carrascal (Extremadura)

12.15-12.30   Whisky – a topic for research, teaching, and outreach, Jens Risbo (Copenhagen)

12.30-13.45   An experimental lunch

13.45-14.25   Soft matter physics meet the culinary arts: from polymers to jellyfish, Thomas Vilgis (Mainz) & Mie Thorborg (Odense)

14.30-15.10   Short talks

15.15-15.45   Refreshments

15.45-16.25   Public understanding of science via food and taste, Pia Sörensen (Harvard) & Ole G. Mouritsen (Copenhagen)

16.30             End of symposium

Participation is free. There are limited spaces, and there is a no show fee of 250 DKK.

Sign up for day 1

Sign up for day 2

The symposium is sponsored by Smag for Livet (Taste for Life) and Science and Cooking at Harvard