Key competencies for R&D
Molecular Gastronomy is the science of the relationship between molecules (and raw materials) within a food matrix. This knowledge is based on the fundamental idea of a complex matrix but also on the premise that any traditional recipe can be broken down into a series of basic chemical or biological reactions. By digging into this discipline with curiosity and open mind spirit we can discover a number of new windows for innovation.
But innovation is not a random phenomenon, it comes from a strong determination and effort focused in application of science. Within the Food industry we can harness science - in the applied sense - by a deep understanding targeted at statisfying consumer’s wants by creating new experiences, so in one word to be enthusiastic . Professeur Hervé This ( INRA, Agro- Paris-Tech, France) is the inventor and key player of this relatively new Science.
This is why molecular gastronomy is a key competence for any R&D Food person.
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