Molecular Gastronomy: where chefs, entrepreneurs and scientists meet


Samples of Molecular Cuisine¿

12th September 2011

Cooking embraces food, passion, technology, science, artistry, history, psychology, innovation and entrepreneurship and molecular gastronomy encompasses all these elements. Renowned expert and co-founder of Molecular Gastronomy, Dr Hervé This, visits Dublin this month and will deliver a fascinating lecture and demonstration in DIT on the latest developments in this exciting and growing food area.


Dr. Hervé This¿

According to Dr. Aodán O Cearbhaill, Head of the School of Culinary Arts and Food Technology, “It is a great pleasure for us to welcome Dr. Hervé This back to DIT. The event is being sponsored through the generosity of the French Embassy and we are honored that her Excellency Emmanuelle d’Achon the French Ambassador will formally introduce Dr. This.”

Hosted by the School of Culinary Arts and Food Technolgoy, the lecture takes place in DIT, Cathal Brugha Street, on Monday September 26th at 2.30 pm.

There is no admission fee, but as seating is limited, you can guarantee your place by contacting Ms Fabiola Hand, School of Culinary Arts and Food Technology, DIT - tel 01 4024344 or by email to ¿


SCAFT participants at a Molecular Gastronomy conference in Paris from left to right Ms P Danaher, Dr R Burke, Dr H This,  Mr D Smith, Mr D Mc Guinness and Dr J Valverde (Teagasc)


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