The AgroParisTech-Inrae International Centre for Molecular and Physical GastronomySeptember 16 2022
Created in 1988, the scientific discipline called "molecular and physical gastronomy" has steadily developed worldwide (37 countries involved to date), with research activities, teaching applications and culinary applications.
Since 2014, the AgroParisTech-Inrae International Centre for Molecular and Physical Gastronomy has been orchestrating the activities, with seminars, courses, workshops, a scientific journal, and other initiatives described here.
The Centre has three main missions:
- research activities,
- training and dissemination activities,
- scientific animation and networking activities. Synergy will be required within the IAQA team for the development of chemometrics applied to original and particularly complex data.
This is a scientific journal (model diamond, i.e., free and open), with double anonymous reviewing.
See the instructions to authors and published articles at : https://icmpg.hub.inrae.fr/international-activities-of-the-international-centre-of-molecular-gastronomy/mol-phys-gast-journal
Since 1992, the International Workshops on Molecular and Physical Gastronomy are gatherings of scientists working in the scientific field of molecular and physical gastronomy. First they were organized in Erice (Sicily), before moving to Paris. See : https://icmpg.hub.inrae.fr/
This internationoal contest is open to all, with the aim of developping synthetic cooking, also named « note by note cooking ».
This institute offers high level curriculum to international audience, on the various components of gastronomy (history, geography, sociologie, chemistry, biology…). It is organized jointly by the Université de Reims Champagne Ardenne (URCA) and by the Institut Cordon bleu. The studies are evaluated by a « university diploma » (DU) from URCA.
See : https://www.univ-reims.fr/igc/la-formation/urca/duggat,18100,31358.html