Molecular
Gastronomy
Workshop
Thursday, 21 February 2013
University College Cork
Programme
09.30 Welcome address
Professor Patrick Fitzpatrick, College of Science, Engineering and Food Science, UCC
Session 1: Chair: Professor Alan Kelly, University College Cork
09.40 What the kitchen and the lab can learn from each other
Ross Lewis, Chapter One Restaurant, Dublin
10.10 The molecular flavour of cured meats
Professor Jorge Ruiz, Universidad de Extremadura, Spain
10.50 Tea / coffee break
11.20 Molecular Gastronomy is a scientific discipline (videoconference presentation)
Professor Herve This, AgroParis Tech, France
12.20 Our senses and how we interact with the stimuli presented by food and drinks
David Jackson, Leatherhead Food RA, UK
Demonstration
13.00 Lunch, Mini Restaurant, UCC
Session 2: Chair: Dr Seamus O’Mahony, University College Cork
14.00 The importance of food pairing and flavouring in Modern Gastronomy
Quico Sosa, Sosa Ingredients, Spain
14.50 Molecular Gastronomy and product innovation
Dr Juan Valverde, Teagasc Food Research Centre, Dublin
15.30 Tea / coffee break and ingredients demonstration
16.00 Open forum with a panel of contributors including: Garrett Dee, Enterprise Ireland,
Darina Allen, Ballymaloe Cookery School, Ross Campbell, CyberColloids,
Dr Susan Steele, BIM Seafood Development Centre
17.00 Close of Workshop
For further information:
Please contact Mary McCarthy-Buckley, Training Manager, Food Industry Training Unit, College of Science, Engineering
and Food Science, University
College Cork email m.mccarthybuckley@ucc.ie