Heston Blumenthal. The Fat Duck

Internationally famous for his award winning, 3 Michelin starred The Fat Duck in Berkshire, Heston Blumenthal is considered to be one of the best and most influential chefs of his generation. Completely self-taught, he has pushed the boundaries of a traditional kitchen and changed the way people cook and think about eating. After extensive academic research, Heston was the first…


Irene Miguel-Aliaga. Imperial College London

Internal organs are constantly exchanging signals, and can undergo profound anatomical and functional changes in response to them, even in fully developed organisms. Such organ plasticity results from a need to integrate and respond to both nutritional information and internal state, and is key to maintaining homeostasis and driving adaptive changes. Irene Miguel-Aliaga, a Professor of Genetics and Physiology at…


Stephen O’Rahilly. University of Cambridge

Stephen O’Rahilly graduated in Medicine from University College Dublin in 1981. From 1982 to 1991 he undertook postgraduate clinical and research training in general medicine, diabetes and endocrinology in London, Oxford and Harvard. In 1991 he obtained a Wellcome Trust Senior Clinical Fellowship and established his laboratory at the University of Cambridge.  In 1996 he was appointed to a newly created…


Charles Spence. University of Oxford

Charles Spence calls for a new way of understanding how information is integrated across different sensory modalities its what Charles Spence calls for. As head of the Crossmodal Research Laboratory at Oxford University, he focuses on how a better understanding of the human mind will lead to the better design of multisensory foods, products, interfaces and environments in the future; and on how examining…


Jozef Youssef. Kitchen Theory

Those how research gastrophysics are inspired by neuroscience, but are much more interested in studying people’s real-world food behaviours. This is the case with Jozef Youssef, founder and chef patron of Kitchen Theory, a collaborative project that focuses on the development of multi-sensory events, experience design and research into sensory gastronomy carried out in collaboration with Charles Spence of Oxford University’s Crossmodal Department….

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