Purpose & Significance

Hervé This, the father of molecular gastronomy, paid a visit to Turkey and met our students as the guest of our University.

General Information

The Department of Gastronomy and Culinary Arts at the School of Applied Sciences played host to Prof. Hervé This, French scientist and father of molecular gastronomy, for a special event in Istanbul: “Note by Note Cooking”. Organized in celebration of our 10th anniversary, the “Note by Note Cooking” event offered an applied introduction to the new generation molecular gastronomy techniques to an audience made up of the leading names from the sector, and members of the press.