Description du contenu de l'enseignementAim: This course aims at training professionals of food innovation. It will give: 1. some knowledge produced by the scientific discipline called Molecular Gastronomy, 2. a good understanding of the different natures of science and technology, 3. a methodology for innovation (technology transfer), including a technological typology. The students will be taught to recognize that “food” is what we eat, rather than food ingredients: it is prepared from food ingredients, after some processing (thermal, mechanical...) that we shall call “culinary preparations” or simply “cooking”. Culinary activities are sometimes limited to putting parts together, but most of the time  they involves physical and chemical modifications, through mechanical, thermal, biological actions. The aim of the scientific discipline called Molecular Gastronomy is to investigate such modifications and their effects. More precisely, Molecular Gastronomy is the scientific discipline which looks for the mechanisms of culinary transformations during dish preparation and consumption. Of course, such scientific investigation has applications in education or technology (i.e. improving technique). Content: As this course's content corresponds to “Molecular Gastronomy for innovation”, it has to  include informations+concepts+methods+values+anecdotes on the various items : 1. Cooking: its social link, art, technique components                 1.1. Discovering cuisine: what it is, cultural aspects, history, particular regional developments, ways of doing, organization, relationship with the food industry                 1.2. Social link: how it is achieved, how it could be improved, what “eating” means                 1.3. The art component of cuisine: what is art, what is culinary art, how artists work, their goals and methods                 1.4. The technical component of cuisine                                1.4.1.  First order descriptions of culinary processes (chemical, physical), based on the use of the “formalism for disperse systems” (DSF)                                1.4.2. Green chemistry and cuisine: the extent of chemical modifications during culinary processes and their importance for regulation                                1.4.3. The issue of potential vs. actual bioactivity (including bioavailability, bioaccessibility, matrix effects) 2. Traditional cuisine:                 2.1. Culinary definitions                 2.2. Culinary precisions: a key for innovation                                2.2.1. How to collect them?                                2.2.2. How to test them?                               2.2.3. What to do with results?                                2.2.4. The “third part” 3. Molecular Cuisine: introducing new tools, new methods, new ingredients                 3.1. New tools (liquid nitrogen, rotary evaporator, filters, sonication probes, siphons, pianocktails...)               3.2. New ingredients (additives, various flavourings and food improving agents)                 3.3. New methods (various formalisms for innovation) 4. Note by Note Cuisine: food for tomorrow                 4.1. What it is                 4.2. How it works                 4.3. Questions around (politics, sociology, toxicology, economy, science, technique...) 5. Methodology 5.1  Main processes involved in dishes preparation, How to deal with complex systems (methodology) 5.2. Methodology for food innovation 5.3. Methodology for technology transfer