Molecular and Physical Gastronomy: Key to Culinary Innovation

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Sir Jeffrey Cheah Distinguished Speakers Series

In conjunction with Le Cordon Bleu Malaysia 130th Anniversary Celebration

Molecular and Physical Gastronomy: Key to Culinary Innovation
by Professor Hervé This
Physical Chemist at the French National Research Institute for Agriculture, Food and Environment (INRAE);
Consulting Professor at AgroParisTech

12 November 2025, Wednesday (3.30pm – 5.30pm)

Registration link

*Registration starts at 3pm and refreshments will be served from 5.30pm onwards.