Sunway University

Sunway University recently had the honour of hosting Professor Hervé This, the pioneering chemist internationally recognised as the father of molecular and physical gastronomy, for an exclusive lecture under the prestigious Sir Jeffrey Cheah Distinguished Speakers Series. Held in conjunction with Le Cordon Bleu’s 130th anniversary, the event marked Professor This’ first visit to Sunway University and drew an enthusiastic audience of students, academics, industry leaders, and culinary professionals.

Renowned for reshaping the global understanding of cuisine through science, Professor This captivated the audience with a deep exploration of the chemical and physical principles behind cooking. His lecture traced the development of molecular gastronomy, from his foundational work with Nicholas Kurti to the invention of Note-by-Note cuisine, a revolutionary approach that builds dishes from pure chemical compounds rather than raw ingredients. 

Graced by Tan Sri Sir Jeffrey Cheah, Founder and Chancellor of Sunway University, the talk explored how molecular gastronomy has evolved across cultures, with chefs around the world adapting scientific principles through their own traditions and creativity. Professor This highlighted emerging frontiers in the field, including the advancement of Note-by-Note techniques, the importance of designing quieter and more comfortable kitchen environments to support creativity, and the need to further explore the emotional dimension of cooking as an expression of love, beauty, and meaning.

Professor This also underscored the critical role of academia in advancing culinary innovation. “Universities play a crucial role in supporting and advancing the culinary world. They provide the scientific foundation that helps chefs understand and refine their craft through knowledge, research, and experimentation. Food sciences are important because they generate knowledge that chefs and students can apply in their craft,” Professor This remarked. 

The event offered an inspiring and thought-provoking experience, giving attendees a rare opportunity to learn directly from one of the world’s most influential figures in food science.