14th International Workshop on Molecular and Physical Gastronomy

9.00-10.00 : Session 1, Opening session

1. Hervé This: Introduction (MPG, the IWMPG, active workshops)
2. Roisin Burke: A brief overview of the presentation topics.
3. Dan Vodnar: Organization of the workshop
4. Presentation of the participants

10h00-12h30, Session 2 (Présidente : Roisin Burke)

1. Agathe Tanchoux, Hervé This vo Kientza, Delphine Huc-Mathis : Unfractionated vegetal shells: it foams!
2. Hervé This vo Kientza : Complexity degree within the DSF framework (Building food and food constructivism ; can we use a degree of construction? )
3. Q/R, Discussion

Lunch nearby

14.00-15.30 Session 2, on 3D, 4D, 5D and 6D food printing (Chairperson: Hervé This)

1. Charlotte Dumoulin : Practical demonstration of 3D printing
2. Roisin Burke et al : Designing and developing a novel culinary dish incorporating colour changing ingredients and 4D technology
3. Q/A, Discussion

15.30-16.00 Break

16.00-17.00 Session 3 (Chairperson: )

1. Marta Stachnik : 3D-printed edible spoon to reduce waste
2. Charlotte Dumoulin, Laurena Masbernat, Taise Tonazzio, Sophie Berland, Giana Almeida, Camille Michon, Valérie Guénard-Lampron, Cassandre Leverrier : 3D printing of flour-based inks using a soft matter approach
3. Q/A, Discussion

09.00-11.00 Session 4 (Chairperson: Reine Barbar and Roisin Burke)

Education session : Building food for the future: bridging the gap between education, inclusive gastronomy, interculturality and sustainability

9.00-9.30

Roisin Burke : The role of ‹Digital Education› in TU Dublin
(new bank of case studies being created which will provide a means through which to record, promote, showcase and share with others the learning and teaching tools that academic staff find effective), part of WP4 of the Tradinnovation programme.

10.05-10.20 Break

10.20-10.40

Anu Hopia, Nora Logren and Nanna Rintala : Development of new Baltic herring products to meet the preferences of younger consumers

10.40-11.00

Linda Sellou : From Kitchen to Lab: Learning Spectroscopy Through Food Analysis

11.00-11.15  break

11.15-12.15 Session 5 on special foods (Chairperson: José Miguel Aguilera)

1. Lachlan Bryse Maddaford : Food for Space : The Need to Investigate Effects of Gravity for the Development of Fermented Foods in Space
2. Zeynep Delen Nircan and Patricia B. O’Hara : Sustainable Olive Packaging and Processing
3. José Miguel Aguilera : Food and gastronomy from the end of the world
4. Q/A, Discussion

13.30-15.30 Session 6

1. Volker Hessel, Irin Parvin, Long Van Duc Nguyen: AI & Digital Twins: The future of Disease- and Pollution-Free Farming.
2. José Miguel Aguilera : What do we know and are doing to feed the very elderly?
3. Bruno Leite : Food from seaweed: A sustainable solution for a world facing food shortages
4. Christophe Lavelle : Food for tomorrow, should we learn from the past?

15.30-15.45 Break

14.45-17.30

Session 7 (Chairpersons: Hervé This, vo Kientza, Roisin Burke, Christophe Lavelle, Dan Vodnar)

General discussion about:

• Discussion of the next topic
• International Journal of Molecular and Physical Gastronomy, with members of the Editorial Board