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Gastro-science-chef 2018


Article Gastro-Science-Chef 2018 is an international two-day symposium on science and cooking held by Taste for Life and Science & Cooking/Harvard in Copenhagen on June 13-14, 2018.

The last couple of decades have witnessed an increasing interaction between chefs and scientists, fueling new trends in both cooking and in the sciences.

This two-day topical symposium brings together chefs, scientists, students, and culinary entrepreneurs to discuss in an informal and creative atmosphere matters of mutual interest with the aim of further cross-fertilization and developing new ideas for future and collaborative work. A particular emphasis will be on communication and public outreach.

The symposium will include workshops with gastronomic and gastrophysical demonstrations and experimentation. The format will include both invited speakers and selected, contributed presentations.

Update: Download the symposium booklet from this link GSC-booklet-4.pdf.


Date: June 13, 2018
Venue: University of Copenhagen, Frederiksberg Campus, Thorvaldsensvej 40, Auditorium A2-81.01

13.00-13.15  Welcome: Scope of the symposium
                        Pia Sörensen, Roberto Flore, and Ole G. Mouritsen

Chair: Ole G. Mouritsen

13.15-13.55  The new role of the chef in the 21st century
                         Anne McBride (New York) & Roberto Flore (Copenhagen). 

14.00-14.40  Chefs, Scientists, Education: Gastronomy as a teaching and learning tool
                         Pia Sörensen (Harvard)

14.45-15.15  Intriguing refreshments

Chair: Pia Sörensen

15.15-15.55  Social equality through taste and food
                        Tamas David-Barret (Oxford) & Francesco Impallomeni (Copenhagen). 

16.00-16.30  Holistic Cuisine – when culinary arts extend beyond the plate
                        Rasmus Munk & Louise Beck Brønnum (Copenhagen)

16.45-18.00  Workshops

                      1. Coffee roasting and tasting (Francesco Impallomeni, Nordhavn Coffee Roasters)

                      2. The taste of Alchemist (Rasmus Munk, Alchemist)

                      3. Exploring physical origins of culinary foam (Mai Nguyen & Kezi Cheng,  Harvard)

18.00             End of first day


Date: June 14, 2018
Venue: University of Copenhagen, Frederiksberg Campus, Bülowsvej 17, Auditorium A1-01.01

8.30-9.00  Coffee, tea, and rolls

Chair: Anne McBride

9.00-9.40  Teaching chefs in a gastrolab setting
                        Rachel Edward-Stuart (London) & Morten Christensen (Odense)

9.45-10.10  Gastrophysics and gastronomy of squid: as case study
                        Charlotte Vinther Schmidt (Copenhagen) & Peter Lionet Faxholm

10.15-10.45  Refreshments

Chair: Michael Bom Frøst

10.45-11.25  How do gastrophysicists work?
                        Jozef Youssef (London) & Mathias Porsmose Clausen (Odense). 

11.30-12.10  The science of tempeh and sous-vide of meat
                        Bernat Guixer (Girona) & Jorge Ruiz Carrascal (Extremadura)

12.15-12.30  Whisky – a topic for research, teaching, and outreach
                        Jens Risbo (Copenhagen)

12.30-13.45  An experimental lunch

Chair: Mikael Schneider

13.45-14.25  Soft matter physics meet the culinary arts: from polymers to jellyfish
                        Thomas Vilgis (Mainz) & Mie Thorborg (Odense)

14.30-15.10  Quality science – how food can reshape the modern scientific approach
                        Tommaso Sarti (Copenhagen)

15.15-15.45  Refreshments

15.45-16.25  Public understanding of science via food and taste
                          Pia Sörensen (Harvard) & Ole G. Mouritsen (Copenhagen)

16.30               End of symposium