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 types › Lecture and oral contribution
Karsten Olsen - Lecturer
3 Oct 2006
Event (Conference)
Title | Alsiano Food Seminar 2006 |
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Date | 03/10/2006 → 03/10/2006 |
City | København |
Country/Territory | Denmark |
ID: 8172529