Framtidens Mat -
The Future of Food, Note-by-Note cooking.

Västra Gastronomiska Akademin, i sammarbete med Electrolux Professional presenterar sitt åttonde sypomsium!

Övriga sammarbetspartners:

Datum:

15 maj 2016 at Volvosalen, Handelshögskolan (Hitta hit)

16 maj 2016 at Palmstedtsalen, Chalmers, (Hitta hit)

in Göteborg.

Main Speaker Professor Hervé This (http://hervethis.blogspot.com http://gastronomie-moleculaire.blogspot.com https://sites.google.com/site/travauxdehervethis ) .

In the late 90s, the French Professor Hervé This, cooperation with Hungarian physicist and chemist Nicholas Kurti. They coined the term ”molecular gastronomy”, it is to determine what happens when the food is cooked, how its physical and chemical properties change. How different methods alter the taste, aroma and texture. With this knew 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 takes on the basis of taste and aroma substances, pure chemical components opens up great many more combinations. Why work with only the carrot when it goes to work with all the Carrot ingredients, carotenoids, pectin, fructose, glucuronic?

Program

Sunday 15th of may 2016. 13:00 – 17:30
Framtidens Mat at Handelshögskolan i Volvo-arena

Moderator – Bruno Hedlund SP / SIK

  • 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 (http://sockerslottet.se)
  • 15:15 – 15:30
    Pause
  • 15:30 – 16:15
    Learning to cook Note-by-note-cooking with help from Jacob Kolstrup Zederkof training manager and his pupils from Hotel og Restaurantskolen in Valby, Copenhagen.
    - Professor Hervé This (AgroParisTech)
  • 16:15-17:00
    My thoughts about the future food.
    - Chef Marcus Jernmark, Frantzens (Stockholm)
  • 17:00-17:30
    Questions and conclusions
  • 19:00 – 22:00
    N-a-N Dinner with Professor Hervé This at Burgården Utbildningscenter

Program

Monday 16:th of may 10:00 – 17:00
Framtidens Mat Palmstedtssalen på Chalmers

Moderator – Bruno Hedlund SP / SIK

  • 10:00-10:15
    Presentation of todays topic and speakers.
    - Ann-Sofie Sandberg (Chalmers)
  • 10:15-10:45
    Research of today.
    - Professor Hervé This (AgroParisTech)
  • 10:45-11:45
    What is Note-by-Note cooking and -Why shall we adapt Note-by-Note cooking? Note-by-note-cooking with help from Jacob Kolstrup Zederkof training manager from Hotel og Restaurantskolen in Valby, Copenhagen.
    - Professor Hervé This (AgroParisTech)
  • 11:45-12:45
    Food Industry thoughts and research of The future of food.
    - Researcher Dr Martin Michel (Nestlé Vevey, Schweiz)
  • 12:45-13:30
    N-a-N Lunch with Restaurantskolen in Valby
  • 13:30-14:30
    N-a-N and Nutrition; Food; Health; Life quality.
    - Professor Hervé This (AgroParisTech)
  • 14:30-15:15
    My thoughts about the future food.
    - Chef Marcus Jernmark, Frantzens (Stockholm)
  • 15:15 -16:00
    The future in the kitchen
    - Electrolux
  • 16:00 -17:00
    Questions and conclusions of the day.

 

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