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One of the two creators of molecular gastronomy, but also a creator of molecular cooking, and the creator of "note by note cooking", Hervé This, vo Kientza, is a chemical physicist, scientific director of the Inra-AgroParisTech International Centre for molecular gastronomy.

He is also a member of the French academy of agriculture, scientific director of the Foundation Food Science & Culture (French academy of sciences), president of the Educational Board of the Institute of Advanced Studies in Gastronomy.

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