Saturday, June 07, 2014

Saturday Morning Videos: Cours de Gastronomie Moléculaire 2014 (in French)

I attended this molecular gastronomy course this week. The course was hosted at AgroParisTech by Herve This. It's all in French (slide materials can be seen in the background and should be on the site of the course at some point later). I learned a lot about the scientific side of cooking and there were an uncanny set of issues that paralled some of the issues generally mentioned here on Nuit Blanche. More on that later. 

Herve This
Jean Louis Sébédio, directeur de recherche INRA, Centre de Theix
Les transformations des lipides au cours des traitements culinaires ; le cas de la friture
Lipid transformation during culinary treatments: the case of fried food.

Les catégories de composés ; transformations des protéines (coagulation, hydrolyses...), des saccharides Des questions de couleur : chlorophylles et caroténoïdes

Véronique Cheynier, directeur de recherche INRA, Centre de Montpellier
 Les modifications des polyphénols : encore des questions de couleur
The modifications of polyphenols: issues of color

Luc Eveleigh, AgroParisTech
Les transformations des lipides : la protection par des anti-oxydants
The transformation of lipids: protection from anti-oxydants

Barbara Rega, Maître de conférence, AgroParisTech,
Les arômes en cuisine : liaisons dangereuses entre réactivité des composés odorants, et interactions avec les matrices.
Aroma in the kitchen: dangerous Liaisons between reactivity of odorous compounds and their interaction with food matrices

Valérie Camel, Professeur AgroParisTech Les composés néoformés

Gilles Gandemer, DR INRA, directeur du Centre INRA de Lille
Les modifications chimiques qui surviennent lors de la cuisson des viandes
Chemical modification occuring during the cooking of meat

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