Flavour extraction

Keynote speaker:

Hervé This is a physical chemist at the Institut National de la Recherche Agronomique (INRA) in Paris. He has achieved international renown for his part (along with the late Nicholas Kurti) in developing molecular gastronomy as an academic discipline.

He is scientific director of the French Academy of Sciences’ “Food Science & Culture” foundation, which runs seminars and scientific courses. Hervé has also collaborated extensively with chefs from around the world, developing new tools and innovative approaches in the professional kitchen. Three-Michelin-starred chef Pierre Gagnaire works closely with Hervé to develop recipes based on themes from his molecular gastronomy research. Other speakers:

Tony Conigliaro owns the bar at 69 Colebrooke Row and is one of the UK’s pioneering drinks creators. He has spearheaded the area of the industry that has embraced the science of chemistry and utilizes equipment more commonly seen in pharmaceutical laboratories and industrial kitchens such as centrifuges, rotovapour, sous vides, pot stills, cold smokers and water baths. Tony has helped open and run bars for almost 12 years, during which time he has won numerous awards, including International Bartender of the Year 2009.

John Forbes a chemist with over 30 years experience in the analysis and isolation of natural molecules from essential oils for flavour and perfumery use, and is an Essential Oil Research and Development Manager for a world-leading, independent ingredients supplier to the flavour and fragrance industries. He is actively involved in the production of aqueous distillates from fruits and vegetables, and works with a vast range of products, from purified essential oils and natural fractions, including those certified as Organic and Fair for Life, to high impact specialty aroma chemicals. Typical applications include soft drinks, confectionery, oral hygiene and basic pharmaceutical products.