Hervé This
| Hervé This | |
|---|---|
The chemist Hervé This
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| Born |
5 June 1955 (age 61) Suresnes, Hauts-de-Seine |
| Nationality | French |
| Fields | Chemistry |
| Institutions | Institut National de la Recherche Agronomique |
| Known for | Molecular gastronomy |
Hervé This (French: [tis]; born 5 June 1955 in Suresnes, Hauts-de-Seine) 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).
With the late Nicholas Kurti, he coined the scientific term "Molecular and Physical Gastronomy" in 1988, which he shortened to "Molecular Gastronomy" after Kurti's death in 1998. Graduated from École supérieure de physique et de chimie industrielles de la ville de Paris, he obtained a Ph.D from the University Paris VI, under the title "La gastronomie moléculaire et physique". He has written many scientific publications, as well as several books on the subject, which can be understood even by those who have little or no knowledge of chemistry, but so far only four have been translated into English. He also collaborates with the magazine Pour la Science, the aim of which is to present scientific concepts to the general public. Member of the Académie d'agriculture de France since 2010, he is the president of the Section "Human Food" since 2011. In 2004, he was invited by the French Academy of sciences to create the Foundation "Food Science & Culture", of which he was appointed the Scientific Director. The same year, he was asked to create the Institute for Advanced Studies of Taste ("Hautes Etudes du Goût") with the University of Reims Champagne Ardenne, of which he is the President of the Educational Programme. In 2011, he was elected as a Consulting Professor of AgroParisTech, and he was also asked to create courses on science and technology at Sciences Po Paris. The 3rd of June 2014, he created the International Centre for Molecular Gastronomy AgroParisTech-INRA, of which he was appointed the Director. The same day, he announced the creation of the Free Open International Journal of Molecular Gastronomy.
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