Cuisine Innovation

Activities
Expertise	Research into textures, physico-chemical mechanisms involved in cooking Consulting: transfer of technologies from scientific research towards chefs, the food industry and kitchen appliances Training courses in Molecular Gastronomy and Food Technology
Products or services	Consulting, training courses in Molecular Gastronomy and Food Technology Sale of equipment and texturizing agents for molecular cuisine Promotion of popular science for the general public

Key Figure
Employees 2011	0.249 M€
Turnover 2011	4
Company creation date	2006

Key Names
	Anne CAZOR: Director

Contact Details
Address	2 rue Claude Bernard 21000 DIJON
Telephone	+33 (0)952 13 78 69
Fax	+33 (0)9 57 1378 69
Email	contact@cuisine-innovation.fr
Website	www.cuisine-innovation.fr

Contact
Name	Anne CAZOR
Contact details	06 11 80 40 45
	Updated 26/04/2012

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