Dr. Hervé THIS Professor, Molecular Gastronomy Team, Institut des sciences et des industries du vivant et de l environnement (AgroParisTech) and Laboratoire de Chimie des Interactions Moléculaires, Collège de France, Paris
CV
| Diploma of the Ecole supérieure de physique et de chimie industrielles de Paris (ESPCI) | |
| Modern Litterature Courses at University Paris IV | |
| Ph.D. of physical chemistry, University Paris VI: "Molecular and physical gastronomy" | |
| Habilitation to head researches, University Paris XI | |
| since 1980 | Development of Molecular Gastronomy |
| 1988 | Creation with Nicholas Kurti of the scientific discipline initially called "Molecular and Physical Gastronomy" |
| since 2004 | Courses of Molecular Gastronomy, INA-PG (3 levels) |
| 2006 | Creation of the Foundation Food Science & Culture (French Academy of sciences) |
| Chemist I.N.R.A., Head of the INRA Molecular Gastronomy Team, in the Laboratory of chemistry "molecular interactions", Collège de France, Paris (Director of the laboratory: Jean-Marie Lehn, Nobel prize in Chemistry) and in the Laboratory of chemistry of the Institut des sciences et industries du vivant et de l environnement (AgroParisTech) | |
| Scientific Director of the Foundation Food Science & Culture (Academy of sciences) |
Mitgliedschaften
| Member of the Scientific Council of the Palais de la Découverte | |
| Member of the Editorial Board of L'Actualité chimique, Société chimique de France | |
| Founding Member of the Group and of the Steering Commitee "Chemistry and Society" | |
| Member of the board of the CRIN Club "Food flavors and formulation" | |
| Member of the Scientific Concil of the Académy of Paris | |
| Member of Steering Commitee of I.U.P "Arts, sciences, culture et multimédia", Université of Versailles | |
| Member of the Scientific Concil of Société Scientifique d Hygiène Alimentaire | |
| Member of the Steering Comitee of the Chemistry Department of the University Bordeaux | |
| And others |
Publikationen
| Vive la chimie, en particulier, et la connaissance en général, in L'Actualité chimique, N°280-281, pp. 44-48, 2004 | |
| Les chimistes nous feront-ils manger des tablettes nutritives?, Actes de la Fondation Robert Debré, Bruxelles, 2005 | |
| Modelisation of dishes and exploration of culinary "precisions": the two issues of Molecular Gastronomy, British Journal of Nutrition, Volume 93, Supplement 1, April 2005 | |
| Food for tomorrow? How the scientific discipline of molecular gastronomy could change the way we eat, EMBO reports 7, 11, 1062-1066, 2006 | |
| Cooking in schools, cooking in universities, in Comprehensive Reviews in Food Science and Food Safety, Volume 5, Number 3, 2006 | |
| Molecular gastronomy, Columbia University Press. | |
| And others |
Auszeichnungen
| D'Alembert Prize for Mathematics Popularization | |
| Prize of the Academy of chocolate | |
| Honorary Member of the Association of French chefs | |
| Honorary Member of the French Academy of cooking | |
| Honorary Member of the International Association Relais Desserts | |
| Chevalier de l'Ordre des Palmes Académiques | |
| Officier de l'Ordre du Mérite Agricole | |
| Officier de l'Ordre des Arts et lettres | |
| Prix de l'Académie internationale des gastronomes | |
| Prix Catherine de Médicis de la Fédération italienne de cuisine | |
| International Fine Food Award 2006 | |
| And others |
