The Lorraine region is no exception: how can we explain the bump on a madeleine or the transparency of bergamot? These questions will be answered during a gastronomic and scientific journey through the kitchens of the INSPE in Lorraine. Brewing beer, a universal drink, will also help us understand the scientific mechanisms behind its production.
This training program provides a concrete approach to teaching science based on everyday experiences. Participants will have the opportunity to:
- Deepen your scientific knowledge of chemistry, physics, and biochemistry in relation to local culinary practices
- Experience culinary scenarios in laboratories and gourmet kitchens to understand how ingredients are transformed
- Meet a researcher from CNES and MEDES and learn about local cuisine aboard the ISS
- Plan to incorporate activities into your classroom by considering interdisciplinary projects
Local cuisine in space
Review of previous editions
Presentation by Alain Maillet
Biodegradable foams, edible foams, and even robot food processors—Alain Maillet is the head chef at CADMOS, both metaphorically and literally. He joined MEDES, the health subsidiary of CNES, to oversee the biomedical aspects of flights and simulations, and has built up the team, which now consists of 10 people.
A versatile job that now involves him developing experiments at CADMOS “as part of the national physiology equipment program, or equivalent. I also focus on nutrition activities, particularly everything related to managing the collaboration with Ducasse Conseil and Hénaff for the preparation of special meals consumed at the station.”
Contact: laure.bourgeois@univ-lorraine.fr
jean-paul.rossignon@univ-lorraine.fr
