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RESEARCH & INNOVATION
Combining French scientific, culinary and agri-food expertise to feed tomorrow.
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The French Center for Culinary Innovation (CFIC)
Created in 2013, the CFIC is the result of a collaboration between Raphaël Haumont , professor at the Institute of Molecular Chemistry and Materials of Orsay (CNRS/Univ. Paris-Saclay) and Chef Thierry Marx.
A true "collective brain", the laboratory is involved in various missions: basic and applied research, innovation, training, teaching.
The laboratory notably oversaw the development of recipes that Thierry Marx created for the European Space Agency (ESA). The Centre runs the "Cuisine of the Future" University Chair, supported by the Paris-Saclay University Foundation.
Space cuisine revisited by Thierry Marx and an alliance of French experts for the European Space Agency.
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On the occasion of his second mission in 2021, Thomas Pesquet, the astronaut from the Agency
European Space Agency (ESA) will embark on board the International Space Station (ISS)
a selection of gourmet dishes carefully studied and designed for his stay in space.
Some of these dishes were developed for the ESA by Chef Thierry Marx and physical chemistry researcher Raphaël Haumont, co-directors of the French Culinary Innovation Centre at Paris-Saclay University.
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