{"id":353,"date":"2018-05-28T20:58:44","date_gmt":"2018-05-28T20:58:44","guid":{"rendered":"http:\/\/nordicfoodlab.org\/gastro-science-chef-symposium-at-department-of-food-science-june-13-and-14\/"},"modified":"2021-08-12T01:48:50","modified_gmt":"2021-08-12T01:48:50","slug":"gastro-science-chef-symposium-at-department-of-food-science-june-13-and-14","status":"publish","type":"post","link":"https:\/\/nordicfoodlab.org\/blog\/2018\/05\/gastro-science-chef-symposium-at-department-of-food-science-june-13-and-14\/","title":{"rendered":"Gastro-Science-Chef symposium at Department of Food Science June 13 and 14"},"content":{"rendered":"\n


<\/a>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.<\/strong>
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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.<\/p>\n\n\n\n

The symposium will include workshops with gastronomic and gastrophysical demonstrations and experimentation.<\/p>\n\n\n\n

Program<\/h2>\n\n\n\n

Date: June 13, 2018<\/strong><\/p>\n\n\n\n

Venue: University of Copenhagen<\/a>, Frederiksberg Campus, Thorvaldsensvej 40, Auditorium A2-81.01<\/p>\n\n\n\n

13.00-13.15   Welcome: Scope of the symposium, Pia S\u00f6rensen, Roberto Flore, and Ole G. Mouritsen<\/p>\n\n\n\n

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

14.00-14.40   Science and Cooking Program at Harvard, Pia S\u00f6rensen (Harvard)<\/p>\n\n\n\n

14.45-15.15   Intriguing refreshments<\/p>\n\n\n\n

15.15-15.55   Social equality through taste and food, Tamas David-Barret (Oxford) & Francesco Impallomeni (Copenhagen)<\/p>\n\n\n\n

16.00-16.30   Holistic Cuisine \u2013 when culinary arts extend beyond the plate, Rasmus Munk & Louise Beck Br\u00f8nnum (Copenhagen)<\/p>\n\n\n\n

16.45-18.00   Workshops<\/p>\n\n\n\n

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

    18.00             End of first day<\/p>\n\n\n\n

    Date: June 14, 2018<\/strong><\/p>\n\n\n\n

    Venue: University of Copenhagen, Frederiksberg Campus, B\u00fclowsvej 17, Auditorium A1-01.01<\/p>\n\n\n\n

    8.30-9.00       Coffee, tea, and rolls<\/p>\n\n\n\n

    9.00-9.40       Teaching chefs in a gastrolab setting, Rachel Edward-Stuart (London) & Morten Christensen (Odense)<\/p>\n\n\n\n

    9.45-10.10     Gastrophysics and gastronomy of squid: as case study, Charlotte Vinther Schmidt (Copenhagen) & Peter Lionet Faxholm (Copenhagen)<\/p>\n\n\n\n

    10.15-10.45   Refreshments<\/p>\n\n\n\n

    10.45-11.25   How do gastrophysicists work? – Jozef Youssef (London) & Mathias Porsmose Clausen (Odense)<\/p>\n\n\n\n

    11.30-12.10   The science of tempeh and sous-vide of meat, Bernat Guixer (Girona) & Jorge Ruiz Carrascal (Extremadura)<\/p>\n\n\n\n

    12.15-12.30   Whisky \u2013 a topic for research, teaching, and outreach, Jens Risbo (Copenhagen)<\/p>\n\n\n\n

    12.30-13.45   An experimental lunch<\/p>\n\n\n\n

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

    14.30-15.10   Short talks<\/p>\n\n\n\n

    15.15-15.45   Refreshments<\/p>\n\n\n\n

    15.45-16.25   Public understanding of science via food and taste, Pia S\u00f6rensen (Harvard) & Ole G. Mouritsen (Copenhagen)<\/p>\n\n\n\n

    16.30             End of symposium<\/p>\n\n\n\n

    Participation is free. There are limited spaces, and there is a no show fee of 250 DKK.<\/p>\n\n\n\n

    Sign up for day 1<\/a><\/p>\n\n\n\n

    Sign up for day 2<\/a><\/p>\n\n\n\n

    The symposium is sponsored by Smag for Livet (Taste for Life) and Science and Cooking at Harvard<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

    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 S\u00f6rensen, 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<\/a><\/p>\n","protected":false},"author":2,"featured_media":1036,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"featured_image_urls":{"full":["https:\/\/nordicfoodlab.org\/wp-content\/uploads\/2018\/05\/allelogo.png",750,260,false],"thumbnail":["https:\/\/nordicfoodlab.org\/wp-content\/uploads\/2018\/05\/allelogo-150x150.png",150,150,true],"medium":["https:\/\/nordicfoodlab.org\/wp-content\/uploads\/2018\/05\/allelogo-300x104.png",300,104,true],"medium_large":["https:\/\/nordicfoodlab.org\/wp-content\/uploads\/2018\/05\/allelogo.png",750,260,false],"large":["https:\/\/nordicfoodlab.org\/wp-content\/uploads\/2018\/05\/allelogo.png",750,260,false],"1536x1536":["https:\/\/nordicfoodlab.org\/wp-content\/uploads\/2018\/05\/allelogo.png",750,260,false],"2048x2048":["https:\/\/nordicfoodlab.org\/wp-content\/uploads\/2018\/05\/allelogo.png",750,260,false]},"post_excerpt_stackable":"

    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…<\/p>\n","category_list":"Uncategorized<\/a>","author_info":{"name":"Nordic Food Lab","url":"https:\/\/nordicfoodlab.org\/blog\/author\/nordic-food-lab\/"},"comments_num":"0 comments","_links":{"self":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/353"}],"collection":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/comments?post=353"}],"version-history":[{"count":0,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/353\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/media\/1036"}],"wp:attachment":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/media?parent=353"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/categories?post=353"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/tags?post=353"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}