The field of molecular gastronomy was founded by the late Nicholas Kurti (a physicist at the University of Oxford) and Hervé This. This has a collaboration with chef Pierre Gagnaire: read more about it.
Heston Blumenthal is another famous chef who practises molecular gastronomy at his 2 Michelin starred restaurant, the Fat Duck at Bray. Read his science of food pages.
Predating the coining of the term molecular gastronomy by almost a decade, but with a very similar philosophy, is the Oxford Symposium on Food and Cookery . Each year it brings together scientists, chefs, historians, sociologists, and anthropologists to discuss a different theme, and enjoy some culinary delights.
The University of Gastronomic Sciences is the latest project from the Slow Food Movement . Due to open its doors in Pollenzo and Colorno, Italy, in Autumn 2004, it will offer both undergraduate and master's level courses.
The British Institute of Food Science and Technology ( IFST), as a professional body for food scientists and technologists, aims to further the discipline as well as the careers and personal development of its members.
The New Zealand Institute of Food Science and Technology has a similar remit and in addition to job vacancies offers an extensive list of related organisations around the world.
If you're interested in the science behind food but don't want to go as far as getting a PhD in it, visit the Accidental Scientist Science of Cooking Web site for a bit of fun, a better understanding and yummy recipes!
UBC Wine Research Centre: The wine industry in Canada is relatively young and so too is the University of British Columbia's Wine Research Centre (WRC) which was established in 1999. WRC trains graduate students in the areas of functional genomics, biochemical and molecular technology, fermentation technology, and viticulture in the hope that these young professionals will play a major role in future technological developments and growth of Canada's wine industry.
The Cool Climate Oenology and Viticulture Institute (CCOVI): In 1996, Brock University created a partnership with the Wine Council of Ontario and the Ontario Grape Growers Marketing Board to establish the CCOVI. The research facilities include a state-of-the-art biotechnology lab, sensory evaluation facilities, a viticulture lab, a pilot winery, and a 43,000-bottle wine cellar including the collection of the Canadian Wine Library. CCOVI has a complete range of academic programs as well as continuing education and wine appreciation courses.
The Australian Wine Research Institute: Established in 1955, the Australian Wine Research Institute (AWRI) is a private company owned by the Australian wine industry and funded by the Grape and Wine Research and Development Corp. and the Australian federal government. Researchers at AWRI investigate wine composition and sensory characteristics in addition to providing development support and analytical services to the Australian wine industry. AWRI also trains graduate students through its affiliation with the University of Adelaide, South Australia.
The Australian Society of Viticulture and Oenology (ASVO): An organisation that tries to serve the interests of practising winemakers and viticulturists by encouraging the exchange of technical information. ASVO also publishes original research in grape and wine science in the Australian Journal of Grape and Wine Research and runs 1-day seminars geared to the burgeoning wine industry in Australia.
The Geisenheim Research Institute in the famous Rheingau wine region of Germany is a very important research centre for German wines and houses 5 research division covering the topics as varied as innovative viticultural methods to microbiology to botanical medicine. They also run the only degree course in the German speaking countries in viticulture and oenology in junction with the Wiesbaden Fachhochschule (Wiesbaden University of Applied Sciences).
Staatliches Weinbauinstitut Freiburg is the state-run Wine Institute in Freiburg which supports the wine industry of the federal state of Baden-Württemberg. Its research portfolio includes the biology of grapes, varieties, and fermentation technology.
The Institute of Grapevine Breeding in Siebeldingen is located within the Federal Centre for Breeding Research on Cultivated Plants (BAZ) and has the task of assisting the Federal Ministry of Consumer Protection, Food and Agriculture ( BMVEL) in the area of viticulture and the consequent consumer policy decisions. The institute's main focus is on the breeding of grape varieties with resistance to diseases and climatic stress factors.
As you'd expect, the French also have quite a few universities that offer training and research opportunities in oenology. Among the most famous are la Faculté d'Oenologie de Bordeaux , which in particular looks at the chemistry behind the flavour and colour of wine, and l'Université de Montpellier . Of course, both offer le Diplome National d'Oenologue, if your fancy being the master of the vineyard.
Brewing Industry and the Beer Trade: Would you like to find out more about beer research and related activities? The University of New Brunswick's Saint John Ward Chipman Library's Brewing Industry and the Beer Trade Web page lists a multitude of useful links to resources in categories such as industry information, databases, dictionaries and glossaries, organizations, associations and institutes, statistics and much more.
The International Centre for Brewing and Distilling ( ICBD) at Heriot-Watt University, Edinburgh, runs the UK's only postgraduate brewing and distilling courses. It even offers a distance-learning MBA in brewing and distilling. In fact, the centre celebrates its 100th birthday this year, and experienced brewers have until 17 December to enter the Centenary Brewing Competition.
The Institut de Recherches Scientifiques sur les Boissons ( IREB) offers grants for research on alcoholic drinks, including an annual thesis prize of ?2000 for the best PhD thesis defended at a French university looking at alcoholic drinks from the perspective of biology, sociology, epidemiology, or economics.
The Institute & Guild of Brewing ( IGB) counts scientists, brewers, distillers, and suppliers among its members, "in fact anyone who has an interest in beer and its related beverages." It runs training courses and has a grants committee offering funding for research projects in the fields of brewing, distilling, and malting.
The American Society of Brewing Chemists ( ASBC): Any organisation that has a local section going by the name of 'Wild West' has to be worth joining, especially as members are invited to bring along samples of their favourite beers to the annual meeting for everyone to try. Where do I sign ... ?
The World Brewing Congress 2004 will be held in San Diego, California, from 25 to 28 July.
The European Brewery Convention exists to promote the development of brewing and malting science and technology and the transfer of knowledge from other industries into brewing and malting.
The Brewers of Europe is the pan-European trade organisation representing the brewing industry.
Brewing Research International is a UK-based contract research organisation for the brewing, malting, and drinks industries. Directions for finding them are couched in traditional British terms: "turn left at The Crown pub." Of course. ...
Finnish research and development organisation VTT Biotechnology has been carrying out research in cooperation with the Finnish malting and brewing industries since 1959.
The Centraalbureau voor Schimmelcultures ( CBS) in Utrecht is an institute of the Royal Netherlands Academy of Arts and Sciences. It maintains a world-renowned collection of living filamentous fungi, yeasts, and bacteria. It has an online yeast database.
The Technical University in Berlin is very active in many beer related research topics such as raw material science, malting and brewing technology to biotechnological and environmental aspects and they offer both BSc. and MSc. courses in brewing science.
Similarly the Technical University in Munich has degree courses in brewing science and beverage technology.
The Scotch Whisky Research Institute on the outskirts of Edinburgh carries out research projects on behalf of the distilling industry and collaborates with academic institutions.