mardi 1 juin 2021

10 th International Workshop on Molecular and Physical Gastronomy


10 th 


International Workshop 

on Molecular and Physical Gastronomy 


(IWMPG 10)

AgroParisTech, 16 rue Claude Bernard, 75006 Paris (France)

Tel: +33 (0)1 44 08 16 61. email :

1-3 June 2021

Organized by:

AgroParisTech-INRA International Centre for Molecular Gastronomy

Under the patronage of the Académie d’agriculture de France

For connection:


(liquid suspensions, solid suspensions, complex suspensions)

Director: Hervé This vo Kientza

Organization Committee:

Pr Róisín Burke (Technological University Dublin, Ireland), Pr Hervé This vo Kientza (AgroParisTech-Inra), Pr Dan Vodnar (University of Cluj-Napoca, Romania)

Purpose of the Workshop

« La gastronomie est la connaissance raisonnée de tout ce qui se rapporte à l'homme en tant qu'il se nourrit» (Gastronomy is the reasoned knowledge about man's nourishment)

Jean Anthelme Brillat Savarin (1755-1826)

Writing about the application of the chemistry to the art of cookery:

« In what art or science could improvements be made that could more powerfully contribute to increase the comforts and enjoyments of mankind »

Sir Benjamin Thompson, Count Rumford, (1753-1814)

« Molecular gastronomy is the scientific activity consisting in looking for the mechanisms of phenomena occurring during dishes preparation and consumption

Hervé This and Nicholas Kurti, (1988)

The above quotations from the writings of two founders of Molecular and Physical Gastronomy express in a nutshell the spirit and the objectives of the Workshop: the emphasis will be on gastronomy rather than nutrition, on domestic and restaurant cooking rather than industry.

The object of this workshop will be to bring together a group of scientists to discuss collectively the science behind the practices carried out in the kitchen.

    1. What is a workshop?

The Oxford English Dictionary defines a workshop as “a meeting at which a group of people engage in intensive discussion and activity on a particular subject or project”.

Workshops, similar to seminars, are usually much smaller than conferences – a workshop can be an element of the conference structure.

Workshops typically tend to be:

  • Interactive

  • Educational

  • Conversational

May we also point out that, as the name IWMPG « N. Kurti » indicates, this is a workshop and that participants are encouraged to show experiments.

Talks should never been more than 30 min, so that discussion is promoted (of course, one can have more slides in order to be ready for the discussion).

The primary goal is not to make conferences, but to discuss actively in all scientific directions: materials and methods, results, interpretations, consequences, scientific strategy.

Also, as workshops are more informal than conferences, we could keep the visio links open during the break and lunches, so that discussions can go on, and one  could discuss other questions than suspensions during such times.

Mind that the texts from some talks can be submitted as manuscripts for the International Journal of Molecular and Physical Gastronomy.

In memoriam Nicholas Kurti (1908-1998)

Nicholas Kurti was born in Budapest (Hungary), 14 May 1908, and educated there in the same Gymnasium as Edward Teller and other famous scientists... Typical of his early years in Budapest was his desire to study music. But as a result of anti-Jewish laws, he had to study in Paris first and then in Berlin. There he worked for a doctorate under Franz Eugen Simon. The two men became close collaborators, but -both being Jewish- they prudently decamped upon the rise of Hitler, finding refuge at the Clarendon Laboratory in Oxford (1933-1940).

There they followed their research in magnetism and low temperature physics, but, at the outbreak of war, they worked on the atomic bomb project (they were not regarded as sufficiently secure to participate to radar studies). Back at the Clarendon in 1945, Nicholas Kurti and Simon used magnetism to obtain the lowest possible temperatures. They invented the nuclear adiabatic demagnetization method in 1956.

Nicholas Kurti did not stand at that point. As he was rising to professorship of physics in Oxford, to fellowship of Brasenose College (he was also visiting professor in many universities all around the world, member or head of more than 20 scientific committees or organization, where he brought his clear point of view), he worked on history of science, science policy, applications of thermodynamics to energy. Obviously he received many honours appropriate to such a tremendous amount of work and care: he was member of a dozen academies and he got prizes as the Holweck Prize (British and French Physical Societies), the Fritz London Award, the Hughes Medal...

Then, after the 1970’s, he became interested in what was later called Molecular Gastronomy

He never gave explicit advices. Except one : « Let us have simple experiments ».

« It is a sad reflection that we know better the temperature inside the stars than inside a soufflé ». (Nicholas Kurti)


Tuesday June 1st


Opening session

Hervé This : Introduction (MPG, the IWMPG, active workshops)

Roisin Burke: Suspensions – Introduction to the Note by Note assignment in TU Dublin in advance of Friday’s Note by Note contest

Presentation of the participants


Session 1: what are exactly suspensions?

Chairperson: Roisin Burke

Hervé This : How many different complex suspensions do exist? (Using the Disperse System Formalism, DSF)

Q/A, Discussion


Session 2 : Doughs and batters

Chairperson: Dan Vodnar

Heinz Wuth, Hervé This vo Kientza : sedimentation of solids in batters during cooking (cakes, clafoutis, fruits au sirop).

Q/A, Discussion




Session 3: Suspended drinks (smoothies, etc.)

Chairperson: Roisin Burke

Volker Hessel and Svenja Schmidt : Microfluidically made nanoemulsions for fortified designer beverages for astronauts and Outlook to nanosuspensions

Q/A, Discussion

Wednesday June 2nd


Session 4: Rheology of suspensions (viscosity, visco-elastic behaviours...)

Chairperson: xxxxxxxxxxx

Dan Vodnar : Influence of probiotic cocultures on soy-wheat flour dough, rheological properties

Rheology in the kitchen? Ingredients, recipes and equipment?

Q/A, Discussion




Session 5: Famous recipes where rheology is important?

Chairperson: Dan Vodnar

Hervé This: the issue of bioactivity

Q/A, Discussion


Session 6: Sauces (veloutés, etc.)

Chairperson: Dan Vodnar

Reine Barbar : Analytical exploration of elementary production steps of Hommos Bi Tahiné

Reine Barbar : Exploration and development of colloidal stability of lebanese milk fermented products and drinks

Thomas Vilgis : Milk and crystallizing emulsions

Hervé This: a classification of sauces (if enough time)

Q/A, Discussion




Session 7 : Suspensions of microgels (debey, etc)

Chairperson: Reine Barbar

Thomas Vilgis: Meat, vegetarian, and vegan sausages - a comparison by rheology and tribology

Thomas Vilgis: Physics of fluid gels

Hervé This: debye

Q/A, Discussion

Thursday June 3rd


Session 8: Solid suspensions

Chairperson: xxxxxxxxxxx

Hervé This: how many, bio activity

Q/A, Discussion




Session 9: Note by note suspensions

Chairperson: xxxxxxxxxxx

Roisin Burke : Rheology of 3D printed foods

Hervé This : Note by note suspensions

Q/A, Discussion


Session 10 : Suspensions in education

Chairperson: Roisin Burke

Reine Barbar: tradition and innovation in suspensions for engineering education

Hervé This: about the classification of pâtes

Sol Herrera: Old Mexican recipes book to explain various types of suspensions

Q/A, Discussion

15.00-15.30 : Break


Session 11: General discussion about:

- next workshops,

- International Journal of Molecular and Physical Gastronomy, with members of the Editorial Board

Chairpersons: Hervé This vo Kientza, Dan Vodnar, Roisin Burke

Friday June 4th

The Final Event of the 8th and of the 9th International Contest for Note by Note Cooking will take place in the afternoon, from 14.00h to 18.00h.

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