Noted physical chemist Dr. Hervé This discusses molecular gastronomy for the gathered audience as part of the 25th anniversary of the Food Science & Agricultural Chemistry Department at Macdonald Campus on April 15. This, who works for the Institut National de la Recherche Agronomique at AgroParisTech in Paris, France, studies the mechanisms of phenomena that occur during culinary transformations. Although his main focus is on physical chemistry, he also attributes great importance to the emotional aspect of cooking, as shown by the title of one of his books: Cooking is love, art, technique.