Raphaël Haumont
Paris-Saclay, France
Other
Physicist-chemist and lecturer at Université Paris-Saclay. He co-founded the Centre Français d'Innovation Culinaire with chef Thierry Marx, bringing materials science into the kitchen: texture, nutrition, and lowering the environmental footprint of dishes. He teaches, publishes, and works with chefs on the science behind flavour and technique.
Food Transition · Climate Action · Antikythera
Website · Recommended by Katy Foraz
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