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 interdisciplinary symposium on science, gastrophysics, taste, and gastronomy 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.
Taste for Life hosts the symposium, presenting international keynote speakers and workshops/demonstrations.
Details to follow.
Technical University of Denmark (DTU)
Anker Engelundsvej 1
DK-2800 Kgs. Lyngby
Mentioned in the article
Dr Ole G. Mouritsen is the head of centre in Taste for Life and head of the Gastrophysics focus area. He is a professor in Gastrophysics and Food Innovation at the Department of Food Science, University of Copenhagen.
He is an expert in bio- and gastrophysics with a special focus on mediation of the natural sciences to the general population through knowledge about food and taste.