Gastro-Science-Chef symposium at Department of Food Science June 13 and 14
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. 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) … Read more