Akademins VIII:e symposium

SISTA ANMÄLNINGSDAG ÄR DEN 10 MAJ

Framtidens Mat
15 gratis föreläsningar
15:e & 16:e maj 2016
Future Food, Note-by-Note cooking.

Västra Gastronomiska Akademin, in cooperation with Electrolux Professional presents its eight symposium!

Partners:

Date, time and places:

15:th of may 2016 13.00-17.30, at Volvosalen, Handelshögskolan, Vasagatan 1, Göteborg (Hitta hit)

15:th of may 2016 19.00-22.00, at Burgården, Skånegatan 20, Göteborg (Hitta hit)

16:th of may 2016 10.00-17.00, at Palmstedtsalen, Chalmers, Chalmersplatsen 1, Göteborg (Hitta hit)

Main Speaker:
Professor Hervé This, AgroParisTech.

In the late 90s, the French Professor Hervé This, in cooperation with a Hungarian physicist and chemist Nicholas Kurti, coined the term ”molecular gastronomy”. Which refers to what happens when the food is cooked, how its physical and chemical properties change and how different methods alter the taste, aroma and texture. With this new knowledge, new dishes are created.

Professor Hervé This works today with something he calls the note-by-note-cooking (or N-a-N) where he on the basis of taste and aroma substances, pure chemical components opens up great many more combinations. Why work with only the carrot when there is an opportunity to work with all the components of carrot such as carotenoids, pectin, fructose, glucuronic acid?

Program

Sunday 15th of may 2016. 13:00 – 17:30
Future Food at Volvosalen, Handelshögskolan, Vasagatan 1, Göteborg

  • Anmälan till den 15 maj görs här.
    Seminariet är kostnadsfritt (men om man anmält sig och inte kommer utan att avboka, faktureras SEK 750 per person).
  • Book a seat here.
    The seminars are free of charge (not showing up without a cancellation will result in a fee of SEK 750 per person).

Moderator – Bruno Hedlund SP / SIK

  • 12:00 – 13:00
    Registration, Nestlé coffee &c
  • 13:00 – 13:15
    Presentation of todays topic and speakers.
    - Professor Tommy Andersson (Handelshögskolan)
  • 13:15 – 14:30
    What is Note-by-Note cooking and why shall we use Note-by-Note cooking?
    - Professor Hervé This AgroParisTech
  • 14:30 – 15:15
    Regional development of future food.
    -Tekn. Dr. Martin Ragnar
  • 15:15 – 15:30
    A taste of N-a-N in practice
  • 15:30 – 16:15
    Learning to cook Note-by-note-cooking with help from Jacob Kolstrup Zederkof Head of Department from Hotel og Restaurantskolen in Valby, Copenhagen. and Jesper Echardt, Göteborg.
    - Professor Hervé This AgroParisTech
  • 16:15-17:00
    My thoughts about future food.
    - Chef Marcus Jernmark, Frantzens (Stockholm)
  • 17:00-17:10
    VGAK Prisutdelning 2016 års diplom till förtjänstfull mottagare
  • 17:10-17:30
    Questions and conclusions

 

Program

Sunday 15th of may 2016. 19:00 – 22:00
Future food at Burgården.

Pris: SEK 1200.- inkl allt, faktureras och skall vara betalt senast 10 maj.

 

Program

Monday 16:th of may 10:00 – 17:30
Future food at Palmstedtssalen, Chalmers, chalmersplatsen 1, Göteborg

  • Anmälan till den 16 maj görs här.
    Seminariet är kostnadsfritt (men om man anmält sig och inte kommer utan att avboka, faktureras SEK 750 per person).
  • Book a seat here.
    The seminars are free of charge (not showing up without a cancellation will result in a fee of SEK 750 per person).

Moderator – Bruno Hedlund SP / SIK

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