In recent years, the emergence of the discipline of Molecular Gastronomy has brought new focus on the interface between food science and culinary practice.Traditional boundaries between disciplines, and between what happens in culinary and food processing environments, are being broken down, and food scientists increasingly collaborate with chefs in a wide range of scenarios.
Thus, the food scientist of the future must increasingly recognize how their skills in areas like food chemistry, sensory science and food science apply in a culinary sense as much as in the processing plant.
To foster discussions in this regard, University College Cork will hold a one-day workshop with national and international experts in the field of Molecular Gastronomy. The day will include a mix of presentations and panel discussions, and will facilitate exploration of the implications of these developments both for the food sector in general and for the specific training of a new generation of graduates with the requisite skills.
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