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) & 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
- Coffee roasting and tasting (Francesco Impallomeni, Nordhavn Coffee Roasters)
- The taste of Alchemist (Rasmus Munk , Alchemist)
- 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.
The symposium is sponsored by Smag for Livet (Taste for Life) and Science and Cooking at Harvard