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Herve this biography template

          This category is for stub articles relating to biographies of persons in French academia.

        1. This category is for stub articles relating to biographies of persons in French academia.
        2. Herve This.
        3. We're excited to announce our first drop of community templates, created by some of the best designers and design studios exclusively for Jitter.
        4. Hervé This: Sugars in the solution formed through the thermal treatment ( °C) of roots of Daucus carota L. in water.
        5. Molecular gastronomy has become a pop cultural phenomenon in France, and This is its figurehead.

          6. We're excited to announce our first drop of community templates, created by some of the best designers and design studios exclusively for Jitter.!

          Hervé This

          French physical chemist (born 1955)

          Hervé This (French:[ɛʁvetis]; born 5 June 1955 in Suresnes, Hauts-de-Seine, sometimes named Hervé This-Benckhard, or Hervé This vo Kientza) is a French physical chemist who works for the Institut National de la Recherche Agronomique at AgroParisTech, in Paris, France.

          His main area of scientific research is molecular gastronomy, that is the science of culinary phenomena (more precisely, looking for the mechanisms of phenomena occurring during culinary transformations).

          Career

          With the late Nicholas Kurti, he coined the scientific term "Molecular and Physical Gastronomy" in 1988, which he shortened to "Molecular Gastronomy" after Kurti's death in 1998.[1] Graduated from ESPCI Paris,[2] he obtained a Ph.D from the Pierre and Marie Curie University, under the title "La gastronomie moléculaire et physique".[3] He has written many scientific publications,[4] as well as several bo