Next Generation in Molecular Gastronomy Note by Note Cooking

As part of Özyeğin University’s 10th anniversary events, the Department of Gastronomy and Culinary Arts at the School of Applied Sciences welcomes Prof. Dr. Hervé This, the world-renowned academician and the father of “Molecular Gastronomy”.

 A member of AgroParisTech-INRA, and Academic Director of the Department of "Food Science & Culture" at the French Academy of Sciences, Prof. Dr. Herve This teaches molecular gastronomy in Collège de France. Renowned for his innovative practices in gastronomy, he has been a source of inspiration for world-famous Michelin-star chefs, from Ferran Adria to Pierre Gagnaire and to Heston Blumenthal.

Date: 11 April 2019
Place: Lae  Oditorium ( AB3-150)
Hour: 14:30-16:00