Computational Gastronomy - Food in the Age of Data
Food is central to our lives, and our lives are becoming increasingly
digitized. The amount of data about our food preferences, food
preparation and food consumption is growing rapidly. Examples include
online recipes, databases of chemical compounds in foods, and restaurant
reviews, among many others. How is food consumption changing in the 21st
century? How can the new abundance of data help us to study the way we
eat food? And how does the availability of this data shape our culinary
habits and preferences?
Computational Gastronomy - Food in the Age of Data is
a Royal Society International Scientific Seminar that aims to bring
together leading researchers and practitioners from the fields of food
science, computer science, neuroscience, sociology, and gastronomy to
discuss these questions and exchange ideas. Recent research in this field
has already shown how crowdsourcing, data mining, large-scale data
analysis, machine learning, and network analysis can give us new insights
into food choice, suggest novel ingredient combinations, and identify
cultural, anthropological, psychological, nutritional and chemical
factors that determine which foods we enjoy and why.
September 29th (Monday) and 30th (Tuesday), 2014
Kavli Royal Society International Centre Chicheley Hall, Chicheley Newport Pagnell Buckinghamshire MK 16 9JJ +44 (0) 1234 868 650
We will start around 9am on Monday the 29th and finish around 5-6pm on
Tuesday the 30th. You can download the detailed program here: programme.pdf
Two nights - the night before (28th) and the next night (29th) are paid for
everyone. The night of the second day of the meeting (the 30th) can also be
booked free of charge by those travelling from outside the UK. Please let us
know if you would like to take advantage of this option.
The closest airports are Luton, Birmingham, Heathrow, and Stansted. More travel information can be found here.
As we have a grant to pay for attendees' travel expenses, it would be
very helpful if all attendees could notify us of your travel plans and
actual (or estimated) costs as long as possible before the workshop to
help us plan effectively. This also allows us to coordinate transfers
from airports for people who are arriving at the same airports around the
Food scientist and author, based in the US - studied chemistry at Caltech
and Yale University before writing the highly influential On Food &
Cooking: The Science & Lore of the Kitchen, that has become one of the
defining books for a whole generation of scientifically-minded chefs. In
addition to a number of additional books McGee has published reviews and
original research in Nature, as well as contributing to the New York Times
and Physics Today among many other publications.
Professor of Physics, University of Bristol, UK - is a leading scientist
in the field of Molecular Gastronomy and has collaborated extensively with
Heston Blumenthal. He has also co-authored ‘Molecular Gastronomy: A New
Emerging Scientific Discipline.’ (Chemical Reviews, 2010), and is one of the
two Editors-in- Chief of the journal Flavour.
Michael Bom Frøst
Sensory Scientist at the Department of Food Science, University of
Copenhagen and the Director of the Nordic Food Lab - has ensured that the
Nordic Food Lab (founded by the highly regarded restaurant Noma) is at the
forefront of pioneering research into new ways to source food sustainably and
to identify new sources of edible ingredients.
Head Chef at The Fat Duck restaurant, Bray, Berkshire, UK - has a degree
in Physics and Biology and heads the kitchen of one of the leading
restaurants in the UK. The Fat Duck is widely known for its scientific
approach to cooking and the integration of multi-sensory perception into the
Professor of Linguistics and Computer Science, Stanford University, USA
- is a leading expert of Natural Language Processing. He is a MacArthur
Fellow and studies language of food.
Associate Professor of Psychiatry at Yale University, USA - is a leading
expert in neuroscience. She studies neurophysiology of feeding and the neural
mechanisms underlying taste and flavor.
Professor at the Department of Electrical and Computer Engineering,
University of Illinois at Urbana-Champaign, and formerly at IBM - has been
studying recipe data on a large scale at IBM Research and is interested in
mapping and predicting food ingredient usage patterns.
Professor of Biophysics at the University of Southern Denmark and
Director of the Center for Biomembrane Physics - is a leading figure in the
field of Molecular Gastronomy and another co-author of the review paper on
this topic in Chemical Reviews.
Independent food consultant, based in the UK - holds a degree in
biochemistry from the University of Cambridge and a PhD from the University
of Nottingham in the Science of Cooking. During her career she has worked as
a food scientist for Sainsbury’s, consulted three-Michelin star restaurants
on the application of scientific techniques to food, taught Molecular
Gastronomy at the Ecole Grégoire Ferrandi and set up the highly successful
London Gastronomy Seminars.
Professor in the Department of Food Science, University of Copenhagen,
Denmark - is an expert in Chemometrics and large-scale data analysis, and led
a research project on "Food Informatics: A New Integrated Systems Science".
Research and Innovation Director at Telefonica Digital, Adjunct
professor, Columbia University, USA - is a prominent computer scientist who
leads Telefonica’s research department at Barcelona. He has made significant
contributions to various fields of computer science including networks,
systems, web, and mobile communications. He has initiated a collaboration
with El Bulli Foundation and analysis of food data and organized the
GastroTech Days event in Barcelona in 2011, bringing together a wide range of
researchers interested in food and data analysis.
Senior Development Chef at The Fat Duck restaurant, Bray, Berkshire, UK
- has a degree in Chemical Engineering and is responsible for researching new
techniques, textures and flavour combinations that can be used in a
gastronomical context, often in collaboration with scientists in academia and
Research and Development Chef - has a Bachelor’s degree from the
University of Gastronomic Sciences and was until recently Head of Culinary
Research and Development at the Nordic Food Lab.
Associate Professor in the Department of Food Science, University of
Copenhagen, Denmark - is a food scientist interested in flavour perception
and flavour chemistry, and another co-author on the review paper of Molecular
Gastronomy in Chemical Reviews.
Research Fellow, Mathematical Institute, University of Oxford, UK - is a
physicist working on complex networks and statistical physics, with broad
interdisciplinary interests. As a postdoctoral fellow at the Santa Fe
Institute she investigated the extent to which the complexity and evolution
of biological and social systems are governed by similar quantitative
TNO, Rotterdam, The Netherlands - is a scientist at the company TNO,
which provides the widely used VCF flavour compound database to the food
Provost Professor of Cognitive Science, Psycho9logy, and Informatics at
Indiana University, Bloomington — is an expert on human decision making. He
studies how people search for and choose important resources including food
Royal Society University Research Fellow at the Cavendish Laboratory,
University of Cambridge, UK - works on the interface of biology and
theoretical physics, with a particular interest in network analysis,
self-assembling structures, and algorithmic information theory. In 2011 he
published a paper bringing network analysis to food science.
Assistant Professor, School of Informatics and Computing, Indiana
University Bloomington, USA - works on data-driven analysis of social &
biological systems, and food behaviors. He co-authored the paper on network
analysis and food science with Sebastian Ahnert, and published papers on
the geography of Chinese cuisines