Firmenich and the University of Geneva Explore the Science of the Culinary Arts


The event’s theme, ‘Excellence in Plants: from Biology to Culinary’ focused on strengthening the relationships between gourmet food, science and the flavor industry. One of the main ingredients featured were onions, an ingredient used in a variety of foods cross-culturally.

Held at Le Flouris Restaurant, outside of Geneva, the attendees discussed the many uses of the onion as a taste-enhancing ingredient. Key topics in the discussion were: the biology of the onion, the aromatic chemistry, culinary benefits and its nutritional profile.

Guests were served a gourmet meal with the onion as a main ingredient, featuring natural onion extracts and a new olive oil dressing created by Firmenich and Chef Claude Legras.

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