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File:Hervé This par Claude Truong-Ngoc octobre 2018.jpg Hervé This (French: [ɛʁve tis]; born 5 June 1955 in Suresnes, Hauts-de-Seine, sometimes named Hervé This-Benckhard, or Hervé This vo Kientza) is a French physical chemist who works for the Institut National de la Recherche Agronomique at AgroParisTech, in Paris, France. His main area of scientific research is molecular gastronomy, that is the science of culinary phenomena (more precisely, looking for the mechanisms of phenomena occurring during culinary transformations). from Wikipedia

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French food scientist

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{{DISPLAYTITLE:Hervé This}}[[File:Hervé This par Claude Truong-Ngoc octobre 2018.jpg|frameless|right]]
Hervé This (French: [ɛʁve tis]; born 5 June 1955 in Suresnes, Hauts-de-Seine, sometimes named Hervé This-Benckhard, or Hervé This vo Kientza) is a French physical chemist who works for the Institut National de la Recherche Agronomique at AgroParisTech, in Paris, France. His main area of scientific research is molecular gastronomy, that is the science of culinary phenomena (more precisely, looking for the mechanisms of phenomena occurring during culinary transformations).<small> from [https://en.wikipedia.org/wiki/Herv%C3%A9_This Wikipedia]</small>

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[[VHID]]:[https://verifiedhandles.com/vhid/26281934399 26281934399]
{{#subtitle: <big>French food scientist</big>}}
{{VHID|26281934399}}{{#subtitle: <big>French food scientist</big>}}