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The Food Science & Agricultural Chemistry Department at Macdonald Campus is celebrating its 25 years of existence by inviting some stars from the worlds of cooking and chemistry.

Guest speakers:
Dr. Herv茅 This, pioneer in molecular gastronomy
Maxime Bilet, Chef and co-author of Moderniste Cuisine
Dr. Joe Schwarcz, Director, Office for Science & Society, 涩里番

The symposium is open to everyone.
Cost: $20.00; Free for 涩里番 students with proof of ID

Registration is required at 25years.foodscience [at] mcgill.ca.

MORE INFO: www.mcgill.ca/macdonald/events/foodscisymposium

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