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.

Activity: Talk or presentation typesLecture and oral contribution

Karsten Olsen - Lecturer

    3 Oct 2006

    Event (Conference)

    TitleAlsiano Food Seminar 2006

    ID: 8172529