At Paris-Saclay, we imagine what we will eat and how we will cook in 2050. The chemist Raphaël Haumont imagines new flavor associations but also the materials of the future.
He was to give this conference with the starred chef Thierry Marx, co-director of the French center for culinary innovation, but the latter was held back by an interview with a minister. This Friday morning, he spoke about “food in 2050” on the occasion of the first Paris-saclay Summit-Choose science.