Thursday, November 15, 2012

A webinar for the (American) holidays

But it also pertains to upcoming December holidays around the globe as well...

Food Pairing: the idea that flavours with similar molecular characteristics go well together even when it sounds like they would not. More info at which is a website where they have mapped many foods against each other to give inspiration to chefs around the world!

So stop by the webinar today to listen to experts talk about unusual taste mixtures...

Bernard Lahousse has worked as a research and development manager at several food companies and as a consultant for innovation processes for various global enterprises. Lahousse organized already 3 Foodpairing events (ranked as one of the most innovative culinary events worldwide) where several of the world’s greatest chefs, including Heston Blumenthal, Albert AdriĆ ,… discussed how they use for their own creations. In 2009 Lahousse’s passion led him along with Johan Langenbick and Peter Coucquyt, to start the Belgian-based food research company, Sense for Taste. The company’s mission is to develop methodologies to support chefs in their creativity and create tools for more efficient new product development. Here, Lahousse puts his bio-engineering degree to good use as the company’s science director.

Wednesday, November 7, 2012

Are food scientists becoming sexy?

Food science: A smorgasbord of opportunity

Alla Katsnelson
Nature 491, 149–150 (01 November 2012)
doi:10.1038/nj7422-149a    Published online    31 October 2012
With the big focus on food shows and chef contests, along with the massive success of the Modernist Cuisine books,  jobs for food scientists are now trendy and more plentiful.

This article highlights some types of research and some of the pitfalls that may occur to the unwary...