Food Science Seminar - Guest Speaker Cesar Vega-Morales
Date and Time
Rozanski Hall lecture room 102
A scientist walks into a kitchen: Garlic at the air/water interface
Meringues are a cornerstone for the pastry chef. They help create a variety of sweet & delicious morsels such as nougat, angel food cake, soufflés and mousses. For those of us with a sweet tooth, the addition of garlic to these preparations is nothing short of counterintuitive. It is in this, non-obvious culinary use of garlic, that the beauty of science makes us transform the kitchen into a laboratory. Find out why…
Guest Speaker - César Vega, PhD
César Vega earned his MSc & Ph.D. in Food Science from the University of Guelph & University College Cork (Ireland), respectively. His passion for the science of cooking drove him to also obtain a culinary degree from Le Cordon Bleu (Canada) and later to edit the book “The Kitchen as Laboratory: Reflections on the Science of Food & Cooking” (Columbia University Press, 2012).
Throughout his almost 15 years of professional experience he has developed a deep understanding in a wide spectrum of areas including: ice cream, cocoa & chocolate, nougat, and as of late, processing of pulses. He has published over 20 peer-reviewed manuscripts, 2 book chapters and one book.
In his current role as Innovation Lead at Mars Foods Europe in the Netherlands, he focuses on the discovery of relevant solutions in the areas of health and wellbeing.
Dr Vega has and continues collaborating with renowned chefs around the world as to enable them to create new culinary experiences through science. He was an expert reviewer for Myrhvold’s Modernist Cuisine; he is a member of the editorial board of the International Journal of Gastronomy and Food Science (Elsevier) and of Food Biophysics (Springer). He has also appeared as a Food Science expert for National Geographic’s documentary series “The history of Latin Food in America”.
Since 2014, he lives in The Netherlands with his family, where they enjoy casual bicycle rides, poffertjes, pannekoeken, cheese and the many other foods Europe has to offer.
This Food Science Seminar is supported by the Sandy & Helen Pearson Lecture Fund.