Country

Name

Place

Kind of actions

France

Hervé This

Herve.this@paris.inra.fr

AgroParisTech, Paris

Monthly Seminars

Scientific meetings

Courses on Molecular Gastronomy

Courses in schools, colleges,

University Courses

Stéphane Guilbert

Stephane.guilbert@supagro.fr

SupAgro Montpellier

Courses

Odile Renaudin

redaction@sciencesetgastronomie.com

Site Enfance et nutrition, Paris

Rencontres Sciences, Art et Cuisine

Internet site

Christophe Lavelle

lavelle@ihes.fr

Institut Curie, Paris

Courses (university level), practical sessions

Anne Woizard

awoisard@snv.jussieu.fr

University Paris VI

Courses License level, practical sessions

Raphael Haumont

Raphael.haumont@lpces.u-psud.fr

University Paris XI, Orsay

Courses (in preparation) : option Modulus in the Chemistry Course, Level Licence

Philippe Behra

ENSIACET, Toulouse

Research, teaching

USA

Anne McBride

aemcbride@gmail.com

anne.mcbride@nyu.edu

Will Goldfarb

Goldfarb.will@gmail.com

Kent Kirshenbaum

kent@nyu.edu

Experimental cuisine collective, New York University

Seminars

Kent Kirshenbaum

kent@nyu.edu

Department of chemistry, New York University

University Projects

Lisa Green

lisamgreen@gmail.com

Internet Site

Italy

Italy

Davide Cassi

Dipartimento di Fisica, Univerista di Parma

cassi@pr.infn.it ou Davide.Cassi@fis.unipr.it

University of Parma

Formations

The Netherlands

The Netherlands

Erik van der Linden

Erik.vanderLinden@wur.nl

University of Wageningen

Courses

Rudy van der Sman

Wageningen University

Courses (food structuring and soft matter physics)

Jan Groenewold

j.groenewold4@chello.nl

Bas Husslage

Courses

Portugal

Portugal 

Paulina Mata

Paulina.mata@netcabo.pt

Mardarida Guerrero

mmguereirro@netcabo.pt

University of Porto 

Programmes pédagogiques

Germany

Germany

Thomas Vilgis

Max Plank Institute for Polymer Research

vilgis@mpip-mainz.mpg.de

University of Mainz

University Courses, Seminars, Research in soft matter, food physics

Brasil

Brasil

Professor Enrique Rentería

Departamento de Artes & Design

PUC Rio

Rua Marquês de São Vicente, 225

22453-900 Rio de Janeiro, RJ,

enrique@ekeko.net 

Sociedade Brasileira de Gastronomia Molecular.

Seminars

Ireland

Roisin Burke

School of Culinary Arts and Food Technology,

Faculty of Tourism and Food,

Dublin Institute of Technology (DIT)

roisin.burke@dit.ie

Dublin Institute of Technology

In preparation : Module for the Masters programme (M.Sc. in Culinary Innovation and Food Product Development) in Molecular Gastronomy

Switzerland

Marc Heyraud

marc.heyraud@unine.ch

University of Neuchâtel

Training sessions

Courses

Lectures

Fabrice Riblet

jardin.experimental@yahoo.fr

+33 6 75 33 41 62

Jardin expérimental

Training sessions

Lectures

Teachings

Events

Workshops

Sessions grand-parents/children

Korea

Weon-Sun  Shin

College of Human Ecology, Hanyang University

hime@hanyang.ac.kr

Hanyang University

Courses: undergraduate & graduate (lecture & experimental culinary sessions)

Argentina

Mariana Koppmann,  Silvia Grünbaum, Juan Pablo Lugo
Asociación Argentina  de Gastronomía Molecular
asociacion@gastronomiamolecular.com
www.gastronomiamolecular.com
http://gastronomia-molecular.blogspot.com/
(+5411)48320161

Courses,

Training sessions

events

Canada

Julie Faucher

Faucher.julie@sympatico.ca

Louise Bouvier

ITHQ

ITHQ

Courses for young chefs

Jean-Pierre Curtat

Jean-Pierre.Curtat@casino.qc.ca

Tél. (514) 392-0909 Poste: 2797

Christinal Blais

Stéphane Beringer

Érik Ayala Bribiesca

Laurent Reveillac

Casino de Montréal

Université de Montréal

Workshops

Sophie Ménanteau,

ITHQ

MENANTEAU-SOPHIE@ithq.qc.ca

ITHQ

Workshops

Pamela Bakalian

pamelabakalian@cordonbleu.edu

Yannick Anton

Cordon Bleu/University of Carleton

Seminars

Finland

Anu Hopia,
Professor, Food Development/Epanet
University of Turku, Functional Foods Forum
Addr. Foodwest Ltd. Vaasantie 1C,
FIN 60100 Seinäjoki
anu.hopia@utu.fi
mobile +358 50 378 9919
fax +358 6 421 0020

University of Turku

Courses

Seminars

Workshops

UK

John Bradley,

jsbradley@jsbradley.karoo.co.uk

Emeritus professor of chemistry, University of Hull

Practical sessions

Jack Lang

jack@lang.net

Entrepreneur in Residence at the Judge Business School

Affiliated Lecturer at  Computer Laboratory, University of Cambridge

By-Fellow and Director of Studies in Management Emmanuel College, Cambridge

Internet Site

Peter Barham

University of Bristol

Denmark

Thomas Pedersen

thp@kvl.dk

Leif Skibsted

Royal Veterinary Institute

Courses, university level

Practical sessions

Cuba

Marie Esther Abreu

mariaest@ehth.co.cu

Gerardo Sinclair Mesa

La Habana

Sessions for chefs

Norway

Martin Lersch

martin.lersch@gmail.com

Internet Site(http://khymos.org and

http://blog.khymos.org)

, lectures

Erik Fookadi

ef@hivolda.no

Volda University College

Teacher training, primary and secondary schools

www.naturfag.no/mat

Japan

Greece

Spain

Spain

Jorge Ruiz

jruiz@unex.es

Univ. Extremadura

Food Science

Fac. Veterinaria

Campus Univ. s/n

10071 Caceres

SPAIN

Research (flavour, vacuum cooking, hydrocolloids, TGase)

Development (chefs and ready to eat food companies)

Courses and training sessions

Scientific Network coordinator

Blog (www.lamargaritaseagita.com)