The Gastronomical Chemist: Molecular gastronomy: The application of science to culinary practice. Besides an introduction to molecular gastronomy, the presentation will contain examples of what the science can be used for and how it can help the food industry contributing to the creation of better food products.

Aktivitet: Tale eller præsentation - typerForedrag og mundtlige bidrag

Karsten Olsen - Foredragsholder

    3 okt. 2006

    Begivenhed (Konference)

    TitelAlsiano Food Seminar 2006
    EmneMolekylær gastronomi

    ID: 8172529