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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

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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)

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