# Workshop on Molecular and Physical Gastronomy (IWMPG 14): Building safe and sustainable food for the future: "scientific and technological innovation"

Róisín Burke, Alan Kelly, Christophe Lavelle, Herve This Vo Kientza, Dan Vodnar

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Róisín Burke, Alan Kelly, Christophe Lavelle, Herve This Vo Kientza, Dan Vodnar. Workshop on Molecular and Physical Gastronomy (IWMPG 14): Building safe and sustainable food for the future: "scientific and technological innovation". International Journal of Molecular and Physical Gastronomy, 2025, 11 (10), pp.1-25. 10.17180/ijmpg-2025-art10. hal-05474802

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14th International Workshop on
Molecular and Physical Gastronomy
(IWMPG 14):

Building safe and sustainable food for
the future: “scientific and technological
innovation”.

Book of Abstracts

Organization Committee: Róisín Burke¹, Alan Kelly², Christophe Lavelle³, Herve This vo Kientza⁴, Dan Vodnar⁵

1. Technological University Dublin (TU Dublin), Ireland

2. University College Cork, Ireland

3. CNRS/MNHN, France

4. Inrae-AgroParisTech, SayFood, UMR 0782, Palaiseau, France

5. UAVSM of Cluj-Napoca, Romania

*Correspondence: icmg@agroparistech.fr

Abstract

The 14th International Workshop on Molecular and Physical Gastronomy took place the 15th and 16th of May 2025, in AgroParisTech, 22 place de l'agronomie, 91120 Palaiseau (France). The topic was: "Building safe and sustainable food for the future: scientific and technological innovation".

It was organized by the AgroParisTech-INRAE International Centre for Molecular and Physical Gastronomy under the patronage of the Académie d'agriculture de France (https://icmpg.hub.inrae.fr/international-activities-of-the-international-centre-of-molecular-gastronomy/iwmpg-workshops)
Keywords

workshop, molecular and physical gastronomy, sustainability, future foods.

Introduction

The object of this workshop was to bring together a group of scientists to discuss collectively the science behind the practices carried out in the kitchen, specifically in relation to "Building safe and sustainable food for the future: scientific and technological innovation". During the two days of the workshop, a wide range of discussions took place among attendees from around the globe. A diverse, interesting and important range of topics included food foams, dispersed systems formalism (DSF), 3D and 4D printed food design and development, spectroscopy for analysis, fermented foods in space, sustainable olive packaging and processing, food and gastronomy from the end of the world, the role of AI and digital twins for disease and pollution-free farming, feeding the elderly, from tradition to innovation which included the specialized topics of seaweed as food, baltic herring, reimaging portuguese culinary heritage through food innovation, and food for the future: should we learn from the past. As well as discussions on these topics there was a demonstration of 3D food printing, by Charlotte Dumoulin a Ph.D. student from AgroParisTech, France.

A session of the workshop included educational aspects such as building online digital resources for project-based learning assignments and implementation and experimentation of the Erasmus+ Tradinnovation project which uses project-based learning as a teaching and learning method.

Table of Contents

<table><tr><td>Introduction</td><td>2</td></tr><tr><td>Unfractionated vegetal shells: it foams!</td><td>4</td></tr><tr><td>How to rank food systems (in order to study them rationally)</td><td>5</td></tr><tr><td>Designing and developing a novel culinary dish incorporating colour changing ingredients and 4D technology</td><td>7</td></tr><tr><td>3D-printed edible spoon to reduce waste</td><td>8</td></tr><tr><td>3D printing of flour-based inks using a soft matter approach</td><td>9</td></tr><tr><td>Building online digital resources for project-based learning assignments</td><td>10</td></tr><tr><td>Implementation and experimentation of Erasmus+ Tradinnovation Project-Based Learning: lessons and projections</td><td>11</td></tr><tr><td>From Tradition to Innovation: The Case of Baltic Herring</td><td>12</td></tr><tr><td>From Kitchen to Lab: Learning Spectroscopy Through Food Analysis</td><td>14</td></tr><tr><td>The Need to Investigate Effects of Gravity for the Development of Fermented Foods in Space</td><td>15</td></tr><tr><td>Sustainable Olive Packaging and Processing</td><td>16</td></tr><tr><td>Food and gastronomy from the end of the world</td><td>18</td></tr><tr><td>AI & Digital Twins: The future of Disease- and Pollution-Free Farming</td><td>19</td></tr><tr><td>What do we know and are doing to feed the very elderly?</td><td>20</td></tr><tr><td>Seaweed as Food: A sustainable solution for a world facing food shortages</td><td>21</td></tr><tr><td>Inclusive Gastronomy as Pedagogical Practice: Reimagining Portuguese culinary heritage through food innovation</td><td>23</td></tr><tr><td>Food for tomorrow: should we learn from the past?</td><td>24</td></tr></table>
<figure><img src="image_2.png" /><figcaption>Figure 1. Some of the participants of the 14th International Workshop of Molecular and Physical Gastronomy. 1. Anu Hopia (University of Turku, Finland), 2. Marija Badanjak Sabolović (University of Zagreb, Croatia), 3. Suzana Rimac Brnčić (University of Zagreb, Croatia), 4. Patricia O'Hara (Amherst College, Amherst, MA 01002, U.S.A.), 5. Róisín Burke (TU Dublin, Ireland), 6. Herve This vo Kientza (INRAE-AgroParisTech International Centre for Molecular and Physical Gastronomy, AgroParisTech, France), 7. Dan Vodnar (University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Romania), 8. Linda Sellou (National University of Singapore, Singapore), 9. Agathe Tanchoux (AgroParisTech, France), 10. Reine Barbar (L'Institut Agro, Montpellier, France), 11. Charlotte Dumoulin, (Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, France), 12. Bruno Moreira Leite (University NOVA FCT, Portugal), 13. José Miguel Aguilera (Pontificia Universidad Católica de Chile, Santiago, Chile). Others participants were online and in presence on different days (https://icmpg.hub.inrae.fr/content/download/1660/10728?version=2).</figcaption></figure>
Unfractionated vegetal shells: it foams!

Agathe Tanchoux ¹, Herve This vo Kientza ¹ and
Delphine Huc-Mathis ¹

1. Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 91120 Palaiseau, France

Presenting author e-mail:
agathe.tanchoux@agroparistech.fr

**Keywords:**

foam, up-cycling, multi-scale strategy

The global dietary transition requires the identification of more sustainable food systems that align with consumer demand for natural and “clean-label” products (Jadhav et al., 2024). By-products valorization is a key strategy to reduce food losses and waste while promoting a circular bioeconomy. Although often destined for energy recovery, these by-products remain rich in valuable compounds (proteins, fibers, antioxidants, etc.), now targeted through extraction techniques.

Our research aims to evaluate the foaming potential of an underexplored biomass: plant shells (Karimi et al., 2021). A key aspect of this approach is their direct utilization without extraction, purification, or chemical modification. Three by-product flours were investigated: green pea hulls, yellow pea shells, and pistachio shells. Despite higher soluble content (2 to 4 times greater) in pea hull powder, only yellow pea and pistachio shell powders generated foams when suspended in water (5%). A sparging test revealed the following performance ranking: yellow pea shells > pistachio shells >>> pea hulls (Figure 1). The maximum foam height was significantly higher for yellow pea shells compared to an egg white reference solution. These findings are unexpected, as no foaming properties have been previously reported for these by-products in literature.

<figure><img src="image_3.png" /><figcaption>Figure 2. Foaming test of the 3 by-products by the Bikerman method.</figcaption></figure>

NMR analysis identified phosphatidylcholine among the soluble compounds in pistachio shell powder, while yellow pea shells exhibited a high protein content. The contribution of both soluble compounds and insoluble particles (Pickering stabilization mechanism?) is currently under investigation to better understand their foaming potential.

**References**

Jadhav SP, Shah UB, Shelke K. 2024. Current Facts about Clean Label Food Products. In *Food Intolerances*, CRC Press, Boca Raton, FL.

Karimi A, Kazemi M, Samani SA and Simal-Gandara J. 2021. Bioactive compounds from by-products of eggplant: Functional properties, potential applications and advances in valorization methods, *Trends in Food Science & Technology*, 112, 518-531
## How to rank food systems (in order to study them rationally)

Herve This vo Kientza

Inrae-AgroParisTech International Centre of Molecular and Physical Gastronomy, 22 place de l'agronomie, 91120 Palaiseau (France)

E: [herve.this@agroparistech.fr](mailto:herve.this@agroparistech.fr)

## Keywords:

dispersed systems, formalism, complexity

For gels (This, 2016) or for suspensions (This vo Kientza, 2022) “classes” of increasing complexity were introduced in the calculation of all possible systems, as described with the dispersed systems formalism (DSF) (This, 2007). However, whereas (1) free enthalpy was used for ranking the operators used in this formalism (This vo Kientza, 2021), and (2) ordering of the formulas from the “non periodical organizational space formalism” was used for the classification of classical French sauces (This, 2008), no link was made with these proposals and the one of classes.

Here we shall show that the Kolmogorov complexity cannot be used for ranking dispersed systems, and that the number of phases should be used instead. This leads to a new and more comprehensive proposal for writing down the formula describing the systems, taking into account the idea of descending order (This Vo Kientza, 2025) and decreasing orders of magnitudes (This et al., 2021).

## References

This H. 2007. Formal descriptions for formulation. *International Journal of Pharmaceutics*, 344 (1-2), 4-8. DOI: 10.1016/j.ijpharm.2007.07.046

<figure><img src="image_4.png" /><figcaption>Figure 3. This artificial orange is made of "degennes", i.e. spherical structures made a calcium alginate gellified "skin" enclosing seasoned orange juice (from the French chef Pierre Gagnaire). Its NDSF formula is $D_2(W_1xS_1) \ \backslash \ [(d_2(w_2 \ x \ s_2) \ @ \ d_0(w_3))].$</figcaption></figure>

This H. 2008. Descriptions formelles, pour penser et pour la formulation, *L'Actualité chimique*, 322 (8), 11-14.

This H. 2016. Statgels and dynagels, *Notes Académiques de l'Académie d'agriculture de France, / Academic Notes from the French Academy of Agriculture*, 12, 1-12.

This vo Kientza H. 2021. Disperse system formalism. In Burke R, Kelly A, Lavelle C, This vo Kientza H (eds) *Handbook of Molecular Gastronomy*, CRC Press, 207-212.

This H, Febvay L, Bria M. 2021. L'intégration des signaux (incluant des résonances) dans les spectres unidimensionnels obtenus par spectroscopie de résonance magnétique quantitative *in situ*, *Cahiers Techniques de l'INRAE*, 104(4), https://www6.inrae.fr/cahier_des_techniques/Les-Cahiers-parus/Les-N-reguliers/2021/Cahier-N-104/Art4-ct104-2021.

This vo Kientza H. 2022. Using the disperse system formalism, DSF, to determine the first
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two classes of complex suspensions. *International Journal of Molecular and Physical Gastronomy*, 2, 1-8. https://hal.inrae.fr/hal-03764024

This vol Kientza H. 2025. Using a descending approach for exploring "culinary definitions", in view of analysis and food innovation, *International Journal of Molecular and Physical Gastronomy*, 11(1), 2, 1-21.
**Designing and developing a novel culinary
dish incorporating colour changing
ingredients and 4D technology**

Róisín Burke*, Rachel Cooney, Ben Fitzgerald, Charlotte Lambe, Rosie Muldowney and Pierce Prendergast.

School of Culinary Arts and Food Technology,
Technological University Dublin (TU Dublin),
Grangegorman,
Dublin 7, Ireland.

*Corresponding author: roisin.burke@tudublin.ie

**Keywords:**

3D food printing, 4D food printing, innovative food, food design

The evolution of food manufacturing through 3D
printing has expanded with the development of 4D
printing technology and opened new possibilities

in culinary applications. Compared to
conventional 3D printing, 4D printing
incorporates time as a new dimension, allowing
for dynamic modifications to food structures.
Self-assembly and reactions to external factors
such as pH, moisture content, or temperature
are examples of these alterations.

Results will be discussed of the design and
development of a culinary dish which includes
colour changing ingredients and 4D printing
technology. The three elements of stimulus-
responsive materials, a stimulus and time were
essential factors to incorporate into the design of
the printed food. Anthocyanins were chosen as a
smart material, which could change colour
instantly in response to a pH stimulus.

A recipe which incorporated anthocyanins from
purple cabbage mixed with a potato starch gel
was 3D printed in a feather shape and sprayed
with a lemon juice, and rosemary flavoured
vodka liquid which was prepared using a rotary
evaporator in a kitchen. The 3D printed feather
instantly changed from a purple colour to a red
colour.

<figure><img src="image_5.png" /><figcaption>Figure 4. 3D printed pastry ‘duck’, colour changing mousse and 4D printed ‘duck feather’.</figcaption></figure>
**3D-printed edible spoon to reduce waste**

Marta Stachnik¹, Eija Kulju², Oskar Laaksonen³

1. Nutrition and Food Research Center (NuFo), University of Turku, Finland

2. Chemical Engineering and Common studies, Turku University of Applied Sciences, Finland

3. Department of Life Technologies, University of Turku, Finland

Correspondence: mastac@utu.fi

**Keywords:**

3D printing, circular economy, edible cutlery, rheology, food sidestreams, sustainability

Single-use plastic cutlery contributes significantly to environmental pollution, prompting the need for sustainable alternatives. This study explores the feasibility of 3D food printing to transform food production sidestreams into edible spoons, supporting circular economy principles. Six dough formulations (food inks) were developed using brewer's spent grain, fruit pulp, and pressed cake from seed oil extraction. Rheological properties were assessed to evaluate printability, while the printed spoons underwent water and oil absorption tests, solubility analysis, and sensory evaluation.

Rheological analysis showed that the food inks exhibited shear-thinning behavior, becoming more fluid during extrusion (phase shift angle from 14° to 80°) but lacking sufficient structural recovery post-printing (from 7.4 % to 35.4 %), affecting shape retention. Both storage (G') and loss (G") moduli showed significant recipe-dependent variations. Water absorption tests indicated that the spoons absorbed significant moisture, doubling their weight within 24 hours, while oil absorption remained minimal – on average 20 % increase in weight. Sensory evaluations revealed that spoons made from fruit pulp were the most acceptable in appearance and taste, while some

formulations exhibited bitterness and textural inconsistencies.

This study highlights the need for functional additives to improve the mechanical properties and sensory appeal of 3D-printed edible cutlery. By valorizing food industry sidestreams, this research contributes to sustainable food innovation and waste reduction.

**References**

Fernandes PCB, Silva J. 2025. Brewing By-Products: Source, Nature, and Handling in the Dawn of a Circular Economy Age, *Biomass*, 5(3), Article 3.

DOI: 10.3390/biomass5030049

Hussain S, Arora VK, Malakar S. 2021. Formulation of protein-enriched 3D printable food matrix and evaluation of textural, rheological characteristics, and printing stability, *Journal of Food Processing and Preservation*, 45(2).

DOI: 10.1111/jfpp.15182.

Kim HW, Lee JH, Park SM, Lee MH, Lee IW, Doh HS, Park HJ. 2018. Effect of Hydrocolloids on Rheological Properties and Printability of Vegetable Inks for 3D Food Printing, *Journal of Food Science*, 83(12), 2923–2932. DOI: 10.1111/1750-3841.14391.

Lipton J, Arnold D, Nigl F, Lopez N, Cohen D, Norén N, Lipson H. 2010. Multi-Material Food Printing with Complex Internal Structure Suitable for Conventional Post-Processing. https://hdl.handle.net/2152/88304.
## 3D printing of flour-based inks using a soft matter approach

Charlotte Dumoulin*, Laurena Masbernat, Taise Tonazzio, Sophie Berland, Giana Almeida, Camille Michon, Valérie Guénard-Lampron, Cassandre Leverrier

UMR SayFood, AgroParisTech, 22 Place de l'agronomie, 91120 Palaiseau.

* Corresponding author:
charlotte.dumoulin@agroparistech.fr

**Keywords:**

cereal and legume flours, rheology, physical chemistry, structure

If one is able to print 3D structures from many edible materials, the understanding of the structuring mechanisms, their links with the rheology of the materials and its printability is not achieved. The objective of this work was to investigate the impact of the rheological behavior on the printability of flour-based inks. A wide range of food matrices based on cereal and legume flours (6 flours) mixed with fruit and vegetable purées (5 purees) was prepared through a thermomechanical process. Model matrices, made of starch and hydrocolloids were also studied.

The structural parameters are described using laser granulometry and optic microscopy. The gelatinization state of the starches was evaluated using DSC. The rheological behaviour (flow and oscillatory measurements) was investigated prior and after the thermomechanical treatment and the quality of printing was measured through image analysis.

This study shows that the properties of the continuous phase, in particular its sugar content and pH, influence the gelatinization temperature of starch, as described in literature. The bulkiness

conditions the flow behaviour. Depending on the state of bulk, the addition of hydrocolloids in the continuous phase may either increase the viscosity of the matrices or lubricate the contacts between particles, inducing a decrease in viscosity. By proposing calculation hypotheses to approximate the volume fraction of the matrices, it has been possible to model the evolution of viscosity as a function of volume fraction for wheat flour-based matrices of varying compositions from non-gelatinized to gelatinized.

## References

Leverrier C., Almeida G., Cuvelier G, Menut P. 2021. Modelling shear viscosity of soft plant cell suspensions, *Food Hydrocolloids*, 118, 106776.
https://doi.org/10.1016/j.foodhyd.2021.106776;

Masbernat L. 2021) Mise au point de matériaux alimentaires imprimables en 3D permettant la création de recettes innovantes [PhD thesis]. Université Paris-Saclay.

Masbernat L, Berland S, Leverrier C, Moulin G, Michon C, Almeida G. 2021. Structuring wheat dough using a thermomechanical process, from liquid food to 3D-printable food material, *Journal of Food Engineering*, 310, 110696.
https://doi.org/10.1016/j.jfoodeng.2021.110696

Toniazzo T, Leverrier C, Souza NL, Almeida G, Tadini CC, Guenard-Lampron V. 2025. Influence of starch-based gels on 3D food printing: Linking printability, texture, rheological properties, and sensory evaluation, *Future Foods*, 12, 100725.
https://doi.org/10.1016/j.fufo.2025.100725.
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Building online digital resources for project-
based learning assignments

Róisín Burke* and Ronan Donnelly

School of Culinary Arts and Food Technology, TU
Dublin, Grangegorman, Dublin 7, Ireland.

*Corresponding author: roisin.burke@tudublin.ie

**Keywords:**

digital, education, project-based learning,
*Tradinno[vations*

the work packages.

References

ICMPG. 2025.

https://icmpg.hub.inrae.fr/international-
activitiesof-the-international-centre-of-
moleculargastronomy/tradinnovation/
tradinnovation

The School of Culinary Arts and Food Technology of the Technological University Dublin (TU Dublin) is a partner of the EU+ *Tradinno[vations* project] which focuses on the study of recipes using project-based learning in an interdisciplinary environment. As part of the *Tradinno[vations* project students and staff from EU partners in the disciplines of Food science, Nutrition, Food Engineering and the Social Sciences and Humanities work on project-based learning topics which aim to support innovation within the local food heritage of each country and adapt these recipes to specific vulnerable populations needs (malnutrition among elderly and Alzheimer population, challenges in obesity among young people, dietary needs of pregnant women and young children, ...).

An original set of hybrid teaching and learning tools is proposed with the aim to improve the food culture and skills of students while fostering their intercultural and intergenerational (among vulnerable populations) interactions. These shared tools will include online databases of stakeholders, recipes and educational resources and these are jointly being built by TU Dublin and some of the partners as an outcome of some of

<figure><img src="image_6.png" /><figcaption>Figure 5. Partners of the Tradinno[vations] project.</figcaption></figure>
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Implementation and experimentation of
Erasmus+ Tradinnovation PBL : lessons and
projections.

Reine Barbar

L'Institut Agro, Montpellier

Correspondence: reine.barbar@supagro.fr

**Keywords:**

Erasmus+, project-based learning, inclusive gastronomy, societal needs

The *Tradinnovations* project (2023-2026), funded by the European Union via Erasmus+, brings together 6 European partners and 9 associates to develop an innovative pedagogical approach. The project is based on the scientific analysis of traditional recipes and culinary heritages, while integrating inclusive innovation. Through partnerships with local stakeholders and experts and a project-based learning approach, students revisit traditional recipes to adapt them to the needs of vulnerable populations.

*Tradinnovations* is a multi-disciplinary program designed to create a three-way interaction between students, educators and socio-economic stakeholders. It brings together a wide range of expertise and disciplines, combining food engineering, culinary sciences, molecular & physical gastronomy and humanities, to build a teaching methodology enriched by all the dimensions that make up the act of “feeding oneself”. After a first year in which a rich survey was carried out on the perception of tradition and innovation, the proposal of educational pathways was carried out with the start of development of an educational platform containing supporting resources. A step-by-step learning guide supports the project-based learning approach. This year, various implementation experiments in different countries are taking place simultaneously.

In the scope of this second year, several

questions are raised and could be discussed
during the workshop based on all countries
implementation experiences:

- lessons learned till now

- how to better integrate the use of educational platform in Project-based learning approach?

- how to stimulate intercultural interactions among students, any events/seminars online to be implemented?

- are communities of practices among students, educators and socioeconomic stakeholders possible to persue at long term?

- what kind of different types of articles based on students projects and educational sciences related to the project's activities could be submitted

- how could the project dynamic be maintained after the erasmus+ ending and the role of advisory board

References

ICMPG 2025.

https://icmpg.hub.inrae.fr/international-activities-of-the-international-centre-of-molecular-gastronomy/tradinnovation/tradinnovation
**From Tradition to Innovation: The Case of
Baltic Herring**

Anu Hopia* and Nora Logrén

Nutrition and Food Research Center, University of
Turku, Finland

Corresponding author: anuhop@utu.fi

**Keywords:**

Molecular gastronomy, acid-induced pickling,
sensory profiling, traditional food innovation,
fusion cuisin, ; multisensory design

Traditional food preservation techniques such as
acid-induced pickling have long been embedded
in cultural practices, particularly in the Nordic
region where Baltic herring (*Clupea harengus
membras*) is commonly preserved using acetic
acid. While this method ensures microbiological
safety, the resulting strong vinegary flavor may
limit consumer acceptance, especially among
younger generations.

To respond to evolving taste preferences while
maintaining food safety, this presentation rethinks
pickling through the lens of molecular gastronomy.
The study also aligns closely with the core idea of
the *Tradinnovations* project (web page of
*Tradinnovations*), which seeks to scientifically
renew culinary traditions “from tradition to
innovation”.

Molecular gastronomy, as defined for example by
Burke *et al.* (2016), investigates the physical and
chemical transformations of ingredients during
culinary processes. Rather than industrial food
processing it focuses on the craft of dish
preparation. This scientific perspective offers an
opportunity to reinterpret traditional methods like
pickling by understanding the molecular
mechanisms behind flavor, texture, and safety.

In the first phase of the development process

Logrén *et al.* (2022) explored the use of food-
grade weak acids, namely citric, lactic, malic,
and tartaric acids, as alternatives to acetic acid.
By carefully controlling the pH (maintained below
4.2), the acids’ effects on protein denaturation,
enzymatic activity, and lipid oxidation were
investigated. The outcome was a range of
microbiologically safe, nutritionally balanced
pickled products with novel sensory profiles.
Importantly, the sensory evaluation
demonstrated that alternative acids produced
milder, more nuanced flavor profiles and
modified textures.

By applying the tools of molecular gastronomy
this study contributes to the science-based
renewal of traditional fish preservation. It reflects
*Tradinnovations'* core objective: to respect
heritage while fostering sensory and nutritional
innovation grounded in scientific understanding.
Building on the science-based renewal of pickled
Baltic herring using weak acids, the next step of
our innovation path explored how cultural
reframing can further enhance consumer
acceptance.

Informed by the *Tradinnovations* ethos and
grounded in the scientific insights of molecular
gastronomy, we developed a series of fusion
dishes that blended the citric acid-treated
herring prototype with elements from global fish-
centric food cultures. By evaluating these novel
dishes in multisensory environments and
examining both intrinsic (e.g., appearance, taste,
texture) and extrinsic (e.g., context, description)
factors, we demonstrated how scientific, sensory,
and cultural elements can intersect to
sustainably revalorize a declining traditional
ingredient (Logrén *et al.*, 2025).

In the workshop, the authors invite participants
to explore how molecular gastronomy can serve
as a tool for renewing traditional food practices.
Using the case study of Baltic herring pickling,
we'll examine how scientific principles—such as
acid strength, protein denaturation, and sensory
profiling—can inspire culinary innovation while
respecting cultural heritage. In dialogue with the
*Tradinnovations* project, we'll reflect on the role
of science in safeguarding tradition, enhancing
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sustainability, and inspiring novel sensory
experiences. Participants are encouraged to
critically engage with the possibilities and limits of
applying molecular gastronomy in real-world
culinary and cultural contexts. Topics will include
how fusion cuisine can act as a scientific canvas
for innovation, and how molecular understanding
can guide ingredient and technique choices. We
may also explore the balance between intrinsic
sensory properties and extrinsic cues—such as
context, presentation, and narrative—in shaping
consumer perception. Finally, we’ll consider the
potential of multisensory design and repeated
exposure to shift unfamiliar foods toward cultural
familiarity and acceptance.

References

Logrén N, Hiidenhovi J, Kakko T, Välimaa AL, Mäkinen S, Rintala N, Mattila P, Yang B, Hopia A. 2022. Effects of Weak Acids on the Microbiological, Nutritional and Sensory Quality of Baltic Herring (*Clupea harengus* membras), *Foods*, 11(12), 1717. DOI: https://doi.org/10.3390/foods11121717

Logrén N, Pohjanheimo T, Sandell M, Hopia A. 2025. Old, new or borrowed – how to rise interest of traditional foods/food ingredients among consumers?, submitted *Journal of Food Quality and Preferences*.

Burke R, This H, Kelly AL. 2016. Molecular Gastronomy, Reference Module in Food Science, Elsevier, ISBN 9780081005965, DOI: https://doi.org/10.1016/B978-0-08-100596-5.03302-3

ICMPG. 2025. Tradinnovations project. https://icmpg.hub.inrae.fr/international-activities-of-the-international-centre-of-molecular-gastronomy/tradinnovation/project/project
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From Kitchen to Lab: Learning Spectroscopy Through Food Analysis

Linda Sellou

Department of chemistry, Faculty of Science,
National University of Singapore, Office: S16-04-11

E: chmsll@nus.edu.sg

Spectroscopy and Multivariate Curve Resolution to Quantify Variations in the Crystal Structure of Tempered Chocolate, Food Biophysics, 18, 148–160.

Matveyeva TA, Sarimov RM, Simakin AV, Astashev ME, Burmistrov DE, Lednev VN, Sdvizhenskii PA, Grishin MY, Pershin, SM, Chilingaryan NO, Semenova NA, Dorokhov AS, Gudkov SV. 2022. Using Fluorescence Spectroscopy to Detect Rot in Fruit and Vegetable Crops, Applied Sciences, 12, 3391.

**Keywords:**

education, hands-on, chemistry, analysis

Integrating hands-on activities into analytical chemistry enhances student engagement and understanding. This project focuses on food analysis using FTIR, Raman, UV-Vis, and fluorescence spectroscopy in an analytical chemistry module. Students bring their own food samples, decide on analytical approaches, and compare their results with literature. They reflect on their findings, challenges, and learning experiences. These activities develop instrumental skills, data interpretation, and critical thinking, bridging spectroscopy concepts with real-world food chemistry. This presentation explores curriculum design, learning outcomes, and challenges, demonstrating how food provides a relatable context for students to construct meaningful scientific connections.

**References**

Rodriguez A, Kurouski D. 2023. Raman spectroscopy enables non-invasive and quantitative assessment of macronutrients in baked foods, *Journal of Raman Spectroscopy*, 54(9), 899.

Ioannidi E, Aarøe E, Balling Engelsen S, Risbo J, van den Berg FWJ. 2023. Using ATR-FT-IR
International Journal of Molecular and Physical Gastronomy

Proceedings

# The Need to Investigate effects of gravity for the Development of Fermented Foods in Space

Lachlan Maddaford¹,²

1. School of Chemical Engineering, University of Adelaide, Australia

2. Andy Thomas Centre for Space Resources (ATCSR), Adelaide Australia

Room A210, Engineering Annex

The University of Adelaide, Adelaide, South Australia, 5005, Australia

E: lachlan.maddaford@adelaide.edu.au

**Keywords:**

microgravity, in situ resource utilization, fermentation, process engineering

## References

Maddaford L, Hessel V, Tran NN, van Eyk P. 2025. Cheese, Bread, and Beverages: Formulating Fermentable Foods in the Final Frontier, *International Journal of Physical and Molecular Gastronomy*, 11(1), 4, 1-10. doi: 10.17180/ijmpg-2025-art04.

Santomartino R, Averesch NJH, Bhuiyan M, Cockell CS, Colangelo J, Gumulya Y, Lehner B, Lopez-Ayala I, McMahon S, Mohanty A, Santa Maria SR, Urbaniak C, Volger R, Yang J, Zea L. 2023. Toward sustainable space exploration: a roadmap for harnessing the power of microorganisms, *Nature Communications*, 14, 1391.

Wuest S, Stern P, Casartelli E, Egli M. 2017. Fluid Dynamics Appearing during Simulated Microgravity Using Random Positioning Machines, *PLoS ONE*, 12(1), e0170826, DOI: https://doi.org/10.1371/journal.pone.0170826

Access and variety of food in space is limited. Sustainable space habitation and exploration necessitates the supply of nutritional food. Fermentation processes can create a variety of space-suitable products which address the challenges of synthesis, resource availability and nutrient restriction presented by the environment. Bread, cheese, and beverages could all be sustainably produced in space using modified fermentation techniques, appropriate for reduced convection environments.

The nutrient and texture profiles of these products may be meaningfully different to their terrestrial counterparts due to changes to the gravity dependent phenomena during their production. Understanding the effect of gravity on production process and product quality will be crucial for food sustainability and security beyond Earth.
Sustainable Olive Packaging and Processing

Zeynep Delen-Nircan¹, Patricia B. O'Hara²*

1. Sabancı Üniversitesi, İstanbul, Türkiye

2. Amherst College, Amherst, MA USA

* Corresponding author: pbohara@amherst.edu

**Keywords:**

fermentation, food science, olive

Cultivated olives (Olea europaea L.) taste extremely bitter when sampled directly off the tree. The bitter taste that dominates the flavor profile even in the most mature "raw" olives comes from phenols, predominantly oleuropein, that serve to protect the unripened fruit from predators such as birds and insects. Phenols are healthy in low doses and toxic in high doses.

For millennia, humans have treated the fruit from olive trees to make them edible. These treatments transform the bitter phenols into neutral or sweeter tasting compounds. An ancient method still in use today is to brine the olive, using concentrated salt solutions or just salt itself to affect the transfer and produce "natural" olives. Alternatively, olive fruit can be transformed into table olives by the Spanish method, in which caustic alkali solutions are used to break down the polyphenols. Microorganisms that flourish in the saline or alkaline environments complete the transformation of the olives. Both methods result in highly saline or alkaline waste streams. The residual salt can be a problem for those on a low salt diet. Several packaging and processing projects are underway to address these concerns and will be discussed (Tübitak, 2025)L

Natural biodegradation methods exist that takes advantage of microbial fermentation. In several unique geographic locations, olives can be found that are naturally debittered on the tree. Studies have identified several related fungi responsible for the natural debittering process (Sozbilen and

<figure><img src="image_7.png" /><figcaption>Figure 6. Oleuropein in olives gives rise to its antioxidant properties and bitter flavor. The figure shows a stick drawing of the molecule and the bonds that are broken during the debittering process.</figcaption></figure>

Baysal, 2016) which is very sensitive to the microclimate. These olives, the Turkish Hurma (Susamci et al., 2017), the Greek Throubo, and the Tunisian Dhokar (Rigane et al., 2013), can be eater right off the tree. The natural process is extremely sensitive to winds, temperature, and rainfall. It is difficult to establish as a reliable source of the de-bittered olive which is much healthier since no salt was used, and much cleaner since no caustic solutions are produced in waste streams. Efforts to bioengineer this fungus to make it more robust would be very beneficial to both human and environmental health.

References

Rigane G, Ayadi M, Boukhris, Sayadi S, Bouaziz M. 2013. Characterisation and phenolic profiles of two rare olive oils from southern Tunisia: Dhokar and Gemri-Dhokar cultivars, *Journal of the Science of Food and Agriculture*, 93(3), 527-34. DOI: 10.1002/jsfa.5815.

Sozbilen GS, Baysal AH. 2016. Microbial profile and bacterial characterisation of naturally debittered Hurma olives compared to non-
debittered Erkence variety during ripening period, *International Journal of Food Science and Technology*, 51(9), September 2016, 2099–2105. https://doi.org/10.1111/ijfs.13187.

Susamci E, Romero BC, Tuncay O, Brenes M. 2017. An explanation for the natural de-bittering of Hurma olives during ripening on the tree, *Grasas y Aceites*, 68. 182. DOI: 10.3989/gya.1161162.

Tübitak A. 2025. Low salt content olive packaging technology development. In collaboration with Sunum and Olive Research Institute 2023-2025 and Prima-Olivepack – Bio-based Antimicrobial Packaging Materials to Increase the Shelf Life of Naturally Fermented Low-Salt Table Olives (Olivepack", supported under the PRIMA Section 2 Program 2024-2027.
**Food and gastronomy from the end of the
world**

José Miguel Aguilera,

Department of Chemical and Bioprocess
Engineering, Pontificia Universidad Católica de
Chile, Vicuña Mackenna 4860, Santiago, Chile,
and Cape Horn International Center (CHIC),
Universidad de Magallanes, Puerto Williams,
Chile.

Email: jmaguile@uc.cl

**Keywords:**

Patagonia, gastronomy laboratory, biocultural gastronomy, wild berries

The sub-Antarctic Magellan region of Chile in
south-west Patagonia is the southernmost zone of
the planet and one of the most inhospitable areas
in the world. This presentation covers historical
events related to food and hunger (including
Darwin's 6-month stay and Shackleton's rescue of
the crew from his Endurance expedition to
Antarctica), as well as unique foods (wild berries
and mushrooms) used as food and medicine,
typical local dishes, culinary practices, and
biocultural traditions. A pre-conceptual framework
(PCF) for developing local food and gastronomy
initiatives in this region is proposed. Recent
efforts to implement this PCF at the Cape Horn
International Center in Puerto Williams (Chile),
including the establishment of a gastronomic
engineering laboratory, are described.

**References**

Aguilera JM, Rozzi R. 2024. Development of food and gastronomy in the sub-Antarctic end of the world, *International Journal of Gastronomy and Food Science*, 17.

https://doi.org/10.1016/j.ijgfs.2024.101000

<figure><img src="image_8.png" /></figure>

Figure 7. The author and local chefs of restaurant Worus in Puerto Williams, the southernmost town in the world, are experimenting in the gastronomic engineering lab at the Cape Horn International Center.
**AI & Digital Twins: The future of Disease- and Pollution-Free Farming**

Volker Hessel¹,², Irin Parvin¹,², Long Van Duc Nguyen¹,²

1. School of Chemical Engineering, University of Adelaide, Australia

2. ARC Centre of Excellence Plants for Space, University of Adelaide, Australia

Corresponding author:
volker.hessel@adelaide.edu.au

**Keywords:**

AI, crop health, digital twins, disease control, machine learning, pollution mitigation

Imagine multiple experts simultaneously informing food producers about fighting crop pests and diseases as well as improving farm productivity and sustainability through reducing CO2 emissions and nutrient and pesticide pollution. Currently this is inefficient process, but it could be with the power of machine-learning. This approach will drive rapid decision-making and outcomes for producers without them needing to crunch through data sets and information.

This is investigated in the Australia's Economic Accelerator project led by the University of Adelaide, "Digital Twins in Agriculture: Virtual Farm Model for Enhancing Crop Health, Productivity, and Sustainability". Alongside the University of Adelaide, organisation partner Serafino Wines, a renowned South Australian Family owned and operated Wine Company situated in the McLaren Vale Wine region, will play a key role in this initiative. Led by CEO, Cavaliere Maria Maglieri, Serafino Wines will contribute by conducting field tests using sensors on their vineyards. These sensors will be installed and operated by a team led by Professor Harpinder Sandhu of the Federation University

Australia and their collaborators Constellation Technologies, Melbourne. The data will provide crucial information to support the project's goals of protecting viticulture and canola, while defending crop pests, and reducing pollution, and improving crop health, sustainability and productivity.

**References**

Escribà-Gelonch M, Liang S, van Schalkwyk P. Fisk I, Long NVD, Hessel V. 2024. Digital Twins in Agriculture: Orchestration and Applications, *Journal of Agricultural and Food Chemistry*, 72(19) 10737-10752.

https://doi.org/10.1021/acs.jafc.4c01934

Ahmad A, Saraswat D, El Gamal A. 2022. A survey on using deep learning techniques for plant disease diagnosis and recommendations for development of appropriate tools, *Smart Agricultural Technology*, 3, 100083.

https://doi.org/10.1016/j.atech.2022.100083.
What do we know and are doing to feed the
very elderly?

José M. Aguilera,

Department of Chemical and Bioprocess
Engineering, Pontificia Universidad Católica de
Chile, Vicuña Mackenna 4860, Santiago, Chile.

E: [imaguile@uc.cl](mailto:imaguile@uc.cl)

Keywords:

elderly, food, consistency, 3D printing, note by
note cooking

Very old people and centenarians are rapidly
becoming an increasing proportion of the world's
population. As with baby foods, these people
require special foods tailored to their nutritional,
physiological, psychological, and socio-economic
conditions. The presentation will emphasize that
the enjoyment of life for the elderly depends
largely on what they eat (a learned experience).
Advances will come from scientific knowledge of
materials science (e.g., gelation, emulsification,
and controlled release of nutrients and flavors)
and experiences with culinary techniques such as
deconstruction and molding, and emerging ones
like 3D printing, and note-by-note cooking.
# Seaweed as Food: A sustainable solution for a world facing food shortages

Bruno Souza Moreira-Leite

NOVA School of Science and Technology
Office 226, Chemistry Department, Campus de
Caparica, 2829-516 Caparica. Lisbon, Portugal.

E-mail: b.leite@fct.unl.pt

## Keywords:

Seaweeds, Nutritional Value, Functional Ingredients, Flavour Ingredients, Sustainability, Innovative Food Products

The accelerating pressures of climate change, population growth, and resource scarcity have led to increasing concerns over global food security (UN, 2019). In this context, seaweed emerges as a promising, underexploited resource with the potential to contribute significantly to sustainable food systems (Tiwari and Troy, 2015). Rich in essential nutrients, including proteins, dietary fibers, vitamins, and minerals, seaweeds offer a highly nutritious profile with low environmental impact (MacArtain et al., 2007). Unlike terrestrial crops, seaweed cultivation does not require arable land, fresh water, or synthetic fertilizers, making it an efficient and eco-friendly option in a world facing land degradation and water scarcity (Buschmann et al., 2017).

This communication explores the viability of seaweed as a mainstream food ingredient and its integration into food products. It examines the nutritional benefits of various macroalgae species (brown, red, and green) and their potential to enhance food stability, shelf life, and palatability. Furthermore, it addresses the socioeconomic and environmental advantages of scaling up seaweed aquaculture, including carbon sequestration, marine biodiversity support, and livelihood generation in coastal communities (Rebours et al., 2014).

Recent studies within the Molecular Gastronomy Lab at NOVA Faculdade de Ciências e Tecnologia highlighted the potential of seaweeds as functional and flavor ingredients in the development of innovative food products rooted in tradition and familiarity. Macroalgae species from the central Portuguese coast, such as *Porphyra* sp. and *Saccorhiza* polyschides, have shown high contents of minerals, fibers, and proteins, while being low in calories, making them suitable for incorporation into healthy diets (Milinovich, 2021). Modified atmosphere packaging (MAP) was found to effectively preserve the physicochemical and microbiological quality of two species of seaweed (*Ulva lactuca* and *Porphyra umbilicalis*) (Moreira-Leite et al., 2023). Plant-based fermented cashew nut cheese alternative enriched with *Chondrus crispus* and *Porphyra* sp. demonstrated enhanced mineral content (e.g., calcium and iron) and greater flavor complexity (Campos et al., 2024). Similarly, the inclusion of *Palmaria palmata* and *Ulva* sp. in traditional semi-hard Mediterranean-style goat cheeses improved the nutritional profile and mitigated the strong “goaty” flavor, increasing consumer acceptance (Campos et al., 2025). Additionally, chocolate formulations enriched with kombu (*Saccharina japonica*), nori (*Porphyra* sp.), and sea lettuce (*Ulva rigida*) were well accepted by Portuguese consumers – particularly those with kombu and nori – which were associated with umami, green tea, and dried fruit flavor notes, respectively (Salgado *et al.*, 2023; Salgado *et al.*, 2024). Collectively, these findings reinforce the role of seaweeds as valuable ingredients to enhance the nutritional and sensory properties of diverse food matrices, while contributing to more sustainable dietary alternatives.

However, despite its potential, the adoption of seaweed in Western diets remains limited due to unfamiliarity, taste preferences, and regulatory challenges (Mouritsen et al., 2021). This work highlights the need for innovation in product development, sensory adaptation, and public education to overcome these barriers. By
leveraging seaweed's multifunctionality and sustainability, the food industry can move toward more resilient, climate-smart food systems. As the global population approaches 10 billion by 2050, seaweed may play a critical role in diversifying food sources and mitigating the risk of future food shortages.

## References

Buschmann AH, Camus C, Infante J, Neori A, Israel Á, Hernández-González MC, Critchley AT. 2017. Seaweed production: overview of the global state of exploitation, farming and emerging research activity, *European Journal of Phycology*, 52(4), 391–406.
https://doi.org/10.1080/09670262.2017.1365175

Campos BM, Moreira-Leite B, Salgado A, Ramalho E, Marmelo I, Malfeito-Ferreira M, Sousa P, Diniz MS, Mata P. 2024 Fermented Cashew Nut Cheese Alternative Supplemented with *Chondrus crispus* and *Porphyra* sp, *Applied Sciences*, 14(23), 11082.
DOI: https://doi.org/10.3390/app142311082

Campos BM, Moreira-Leite BS, Salgado A, Ramalho E, Marmelo I, Malfeito-Ferreira M, de Sousa PHM, Henriques A, Noronha JP, Diniz MS, Diniz MS, Mata P. 2025. Development of Innovative Mediterranean-Style Semi-Hard Goat's Cheese Supplemented with Seaweeds (Palmaria palmata and Ulva sp.) and Its Characterization, *Applied Sciences*, 15(15), 8232.
https://doi.org/10.3390/app15158232

MacArtain P, Gill CIR, Brooks M, Campbell R, Rowland IR. 2007. Nutritional Value of Edible Seaweeds, *Nutrition Review*, 65, (12), 535–543.
DOI: 10.1301/nr.2007.dec.535-543.

Milinovic J. 2021. Nutritional Benefits of Edible Macroalgae from the Central Portuguese Coast: Inclusion of Low-Calorie 'Sea Vegetables' in Human Diet, *International Journal of Environmental Sciences and Natural Resources,*

28(5). DOI: 10.19080/ijesnr.2021.28.556250.
Moreira-Leite B, Antunes R, Cotas J, Martins N, Costa N, Noronha JP, Mata P, Diniz M. 2023. Modified Atmosphere Packaging (MAP) for Seaweed Conservation: Impact on Physicochemical Characteristics and Microbiological Activity, *Foods*, 12(14), 2736. DOI: 10.3390/foods12142736.

Mouritsen, OG Rhatigan, P Cornish ML Critchley AT Pérez-Lloréns JL. 2021. Saved by seaweeds: phyconomic contributions in times of crises, *Journal of Appl Phycology*, 33, (1), 443–458.
DOI: 10.1007/s10811-020-02256-4.

Rebours C Marinho-Soriano E Zertuche-González JA Hayashi L Vásquez JA Kradolfer P Soriano G Ugarte R Abreu MH Bay-Larsen I Hovelsrud G Rødven R Robledo D. 2014. Seaweeds: an opportunity for wealth and sustainable livelihood for coastal communities, *Journal of Applied Phycology*, 26(5), 1939-1951.
DOI: 10.1007/s10811-014-0304-8.

Salgado A, Moreira-Leite B, Afonso A, Infante P, Mata P. 2023. Chocolates enriched with seaweed: Sensory profiling and consumer segmentation, *International Journal of Gastronomy and Food Science*, 100747, DOI: 10.1016/j.ijgfs.2023.100747.

Salgado A, Moreira-Leite B, Mata P, Afonso A, Infante P. 2024. Chocolates enriched with seaweed: Emotional data and its combination with sensory data for products profiling and consumer segmentation, *International Journal of Gastronomical and Food Science*, 37, 100955, DOI: 10.1016/j.ijgfs.2024.100955.

Tiwari BK, Troy DJ. 2015. Seaweed Sustainability, Elsevier. DOI: 10.1016/C2013-0-12836-X.

United Nations. 2019. World Population Prospects: Highlights (ST/ESA/SER.A/423).
DOI: https://doi.org/10.18356/13bf5476-en.
International Journal of Molecular and Physical Gastronomy

Proceedings

Inclusive Gastronomy as Pedagogical
Practice: Reimagining Portuguese culinary
heritage through food innovation

Bruno Moreira-Leite* and Paulina Mata

NOVA School of Science and Technology,
Chemistry Department, Campus de Caparica,
2829-516 Caparica. Lisbon,
Portugal.

*Corresponding author: b.leite@fct.unl.pt

**Keywords:**

Inclusive Gastronomy, Culinary Heritage,
Hydrocolloids in Food, Innovative Food Products,
Research Based Learning

This pedagogical project, developed within the
framework of the *TradInnovations* Erasmus+
initiative and the Master's in Gastronomic
Sciences (NOVA Faculdade de Ciências e
Tecnologia), integrates the curricular units
Hydrocolloids in Food and Development of New
Food Products. It invites students to reimagine
traditional Portuguese dishes through the lens of
inclusive gastronomy — that is, adapting culinary
heritage to address the specific dietary needs of
populations with restrictions (e.g., allergies,
dysphagia, plant-based diets, religious
prescriptions, etc.). Using hydrocolloids as
functional and textural agents (Phillips and
Williams, 2009), each group selects a traditional
recipe and modifies it based on scientific,
nutritional, and cultural criteria.

The pedagogical design emphasizes research-
based learning (Healey and Jenkins, 2009),
interdisciplinary collaboration, and the articulation
of theory and practice in food innovation. Students
carry out historical and ethnographic research,
nutritional assessment, ingredient substitution,

sensory analysis, and prototype testing. The final
outputs include a scientific article (to be
submitted to the *International Journal of
Molecular and Physical Gastronomy*), a
conference-style oral presentation, and a
scientific poster to be presented at the European
Researchers' Night, held at "Pavilhão do
Conhecimento – Ciência Viva", a Science
Museum in Lisbon.

This approach not only promotes active and
experimental learning, but also fosters critical
engagement with food systems, sustainability,
and cultural identity — aligning with current calls
for more inclusive, innovative, and socially
responsive food education (Mohammadi *et al*.,
2023; de Bie and Bruns, 2024)

**References**

de Bie J, Bruns M. 2024. Towards Inclusive Gastronomy: How 3D Printing Could Enable Allergen Free Dining", EFOOD24, Barcelona, Spain, 2024. https://efood24.elisava.net/

Healey M, Jenkins A. 2009. Developing
undergraduate research and inquiry, 1st ed.
Heslington, UK: The Higher Education Academy.
https://www.Advance-he.ac.uk/knowledge-hub/d
eveloping-undergraduate-research-and-inquiry.

Mohammadi Z, Bhati AS, Radomskaya V, Josiassen A. 2023. The influence of special dietary needs on tourist satisfaction and behavioral intention: Satisfiers or dissatisfiers?, *Journal of Destination Marketing and Management*, 27, 100759, DOI: 10.1016/j.jdmm.2022.100759.

Phillips GO Williams PA. 2009. *Handbook of hydrocolloids*, Woodhead Publishing Limited.
DOI: 10.1533/9781845695873.
International Journal of Molecular and Physical Gastronomy

Proceedings

Food for tomorrow: should we learn from the past?

Christophe Lavelle

CNRS / INSERM / National Museum of Natural History / Sorbonne University, Paris, France

Email: christophe.lavelle@mnhn.fr

Keywords:

Paleo diet, food future, transformation

Human species evolved with the invention of cooking, that is to say by developing this unique activity (among living being) which consists of transforming food BEFORE consuming it. To do so, our ancestors learned to cut (about 3 million years ago), cook (about 1 million years ago) and ferment (about 10 000 years ago) the food they gathered, fished and hunted. Then, we started to grow plants and raise animals (about 10 000 years ago), and finally, much more recently (about 100 years ago), to crack, extrude, refine, hydrogenate the raw materials provided by agriculture... so many transformations which, paradoxically, mark the end of cooking... And therefore, the decline of humanity?

The question is raised as to whether a return to the past is possible (desirable?), and if so, under what conditions. To (try to) answer this question, we need to consider natural AND cultural issues, which means dig into material science (physics, chemistry, biology, agronomy, physiology) as well as "human" science (history, geography, sociology, psychology). The fact that people need calories....and pleasure should not be forgotten!

References

Lavelle, C. 2025. Demain, des pilules à la place des repas ? L'aide-soignante, 39(265) : 10-1.
International Journal of Molecular and Physical Gastronomy

Proceedings

**Edited by:**

Anonymous

**Reviewers:**

1. Anonymous

2. Anonymous

**Received:**

15 November 2025

**Accepted :**

30 Novembre 2025

**Published:**

20 December 2025

**Section:**

This article was published in the "Conference Proceedings" section of the International Journal of Molecular and Physical Gastronomy.

**Citation:**

Burke R, Kelly A, Lavelle C, This vo Kientza H, Vodnar D. 2025. 14th International Workshop on Molecular and Physical Gastronomy: Building safe and sustainable food for the future: scientific and technological innovation". Book of Abstracts, *International Journal of Molecular and Physical Gastronomy*, 11(1), 10, 1-25. doi: 10.17180/ijmpg-2025-art10

Roisin Burke, Alan Kelly, Christophe Lavelle, Herve This vo Kientza and Dan Vodnar are the organizers of the International Workshops of Molecular and Physical Gastronomy.