Alan L Kelly Editor

Róisín Burke obtained her Ph.D. from University College Dublin and subsequently carried out postdoctoral research at the Agricultural University in Wageningen, The Netherlands. She is a Senior Lecturer in the Technological University, Dublin (TU Dublin), specialising in Culinary Science and Food Product Development. In the last fourteen years she has developed Molecular Gastronomy as a subject discipline in The School of Culinary Arts and Food Technology, TU Dublin. She supervised the first ever Ph.D. in Molecular Gastronomy in Ireland and is currently supervising a number of funded Ph.D. students. Róisín initiated and together with her TU Dublin colleagues developed a B.Sc. (Hons) in Culinary Science which was launched in 2016. She has published widely in international peer reviewed journals and has joined editorial teams. For many years, Róisín is lecturing to international students and is the TU Dublin co-ordinator of the Erasmus+ M.Sc. programme in Food Innovation and Product Design (FIPDes). She has given guest lectures in Ireland and abroad.

Alan L. Kelly is a professor in the School of Food and Nutritional Sciences at University College Cork in Ireland. His teaching interests include food processing and preservation, dairy product technology and new food product development, as well as regularly giving courses on effective scientific communication. He leads a research group interested in the chemistry and processing of milk and dairy products, has published over 250 research papers, review articles and book chapters, and has supervised over 40 MSc and PhD students to completion. He has been an editor of the International Dairy Journal since 2005 and has acted as an external examiner in universities and reviewed for journals and funding agencies around the world. In July 2009, he received the Danisco International Dairy Science award from the American Dairy Science Association for his contributions to research in dairy science and technology. In recent years, he has become very interested in the interface between the worlds of food and culinary sciences, and has organized several workshops and seminars on this topic and molecular gastronomy. In 2019, he published a book entitled Molecules, Microbes and Meals: The Surprising Science of Food (Oxford University Press), and in 2020 he published How Scientists Communicate: Dispatches from the Frontiers of Knowledge (Oxford University Press), both of which are aimed at a general audience.

Christophe Lavelle is a biophysicist at the CNRS (National Center for Scientific Research) in Paris, France, a principal investigator at the National Museum of Natural History in Paris, and co-head of the Nuclear Architecture and Dynamics research network. While his studies mostly concern epigenetics and the biophysical properties of cells, he also works on the relationship between science and gastronomy. He teaches biophysics molecular gastronomy in several universities. He teaches molecular gastronomy at the universities of Toulouse and Cergy-Pontoise. He is also the founder and president of the Science & Cooking Association and member of the International Chefs Association "Les Disciples d'Escoffier."Author of more than 30 scientific papers published in international journals and a book on medical physics, he is currently involved in several editorial projects related to food science.

Hervé This is a chemist at INRA (National Institute for Research in Agronomy) in Paris, France. He is also a professor at AgroParisTech and head of the Molecular Gastronomy Group, in the Laboratory of Chemistry of AgroParisTech also in Paris. He created the scientific discipline of Molecular Gastronomy in 1988 along with Nicholas Kurti (1908-1998). After his PhD on La gastronomie moléculaire et physique, he was invited by French Nobel Prize Jean-Marie Lehn to conduct his studies at the Laboratoire de Chimie des Interactions Moléculaires in the Collège de France. In 2006, while he was moving to AgroParisTech, the French Academy of Sciences asked him to create the Fondation Science & Culture Alimentaire, of which he was appointed scientific director. He writes regular columns and is the author of several books. Dr. This is also an honorary member of various culinary academies as well as the Académie dAgriculture de France. He has received many awards including the Franqui professorship (University of Liège) and the Grand Prix des Sciences de lAliment by the International Association of Gastronomy.