Institute of Food Research and Development Joined with the Expanded Food Innovation City at Kasetsart University in a workshop on “Molecular gastronomy and molecular cooking”
to present information
1. Session “Cooking demonstration and science in “Plant-based menu”
by Chef Thanapol Srisutthikul
2. Session Molecular Gastronomy experiment “Egg menu”
by Dr. Witcha Treesuwan (explain in Thai)
3. Session “Cooking design and science-based creation “Japanese menu””
by Japanese chef (explain in English)
4. Session Lecture “Development of Molecular gastronomy and Science-based cooking from the past to the future”
By Prof. Herve' This (lecture in English, online via Zoom)
On April 8-9, 2021
At the modern kitchen, 7th floor, Food Product Research and Development Institute Kasetsart University
