Chef herve this biography

          Hervé This is a French physical chemist who works for the Institut National de la Recherche Agronomique at AgroParisTech, in Paris, France..

          Hervé This is a French physical chemist who works for the Institut National de la Recherche Agronomique at AgroParisTech, in Paris, France.

        1. French chemist Hervé This is an expert in the field of food chemistry.
        2. Hervé This is a French physical chemist who works for the Institut National de la Recherche Agronomique at AgroParisTech, in Paris, France.
        3. Hervé This is a physical chemist of the Institut National de la Recherche Agronomique in Paris.
        4. I'm an Alsatian physical chemist, in exile in Paris (because ich habe mein Herz in Kientzheim verloren) and my research is molecular gastronomy.

          5. Hervé This

          French physical chemist (born )

          Hervé This (French:[ɛʁvetis]; born 5 June in Suresnes, Hauts-de-Seine, sometimes named Hervé This-Benckhard, or Hervé This vo Kientza) is a French physical chemist who works for the Institut National de la Recherche Agronomique at AgroParisTech, in Paris, France.

          His main area of scientific research is molecular gastronomy, that is the science of culinary phenomena (more precisely, looking for the mechanisms of phenomena occurring during culinary transformations).

          Career

          With the late Nicholas Kurti, he coined the scientific term "Molecular and Physical Gastronomy" in , which he shortened to "Molecular Gastronomy" after Kurti's death in [1] Graduated from ESPCI Paris,[2] he obtained a Ph.D from the Pierre and Marie Curie University, under the title "La gastronomie moléculaire et physique".[3] He has written many scientific publications,[4] as well as several books on the subject