Raphaël Haumont
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.
- Place
- Paris-Saclay, France
- Recommended by
- Katy Foraz
- Collections
- Food Transition · Climate Action · Antikythera
