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Molecular gastronomy: Better cooking through biophysics

The study of the physical and chemical processes that occur during and consumption is being perfected to an art form — with — in France

Melted Isomalt
This is almost sugar (it’s melted isomalt).


Poster #B629, “Delicious Biophysics: Cooking as a Prolific Support to Teach Biophysical Concepts” by Christophe Lavelle is at 1:45 p.m. on February 9, 2015 in Hall C of the Baltimore Convention Center.

Biophysical Society