{"id":29167,"date":"2026-03-17T09:25:05","date_gmt":"2026-03-17T08:25:05","guid":{"rendered":"https:\/\/www.mines-stetienne.fr\/panoramines\/?p=29167"},"modified":"2026-03-18T09:06:59","modified_gmt":"2026-03-18T08:06:59","slug":"gianluca-lavalle-allie-mecanique-des-fluides-et-cuisine-moleculaire","status":"publish","type":"post","link":"https:\/\/www.mines-stetienne.fr\/panoramines\/2026\/03\/17\/gianluca-lavalle-allie-mecanique-des-fluides-et-cuisine-moleculaire\/","title":{"rendered":"Gianluca Lavalle allie m\u00e9canique des fluides et cuisine mol\u00e9culaire"},"content":{"rendered":"\n

Au centre SPIN, Gianluca Lavalle, enseignant-chercheur au d\u00e9partement PEG (Proc\u00e9d\u00e9s pour l’Environnement et G\u00e9oressources) invite ces \u00e9l\u00e8ves \u00e0 d\u00e9couvrir la m\u00e9canique des fluides culinaire. Cr\u00e9ation de cocktails, p\u00e9trissage de pain, pr\u00e9paration de caf\u00e9 et pour finir tiramisu, ce module teste de nouvelles m\u00e9thodes p\u00e9dagogiques sous forme d\u2019atelier de cuisine.<\/p>\n\n\n\n

Pour le premier cours, les \u00e9tudiants ont r\u00e9alis\u00e9 des billes de grenadine. M\u00e9lang\u00e9e avec de l\u2019agar-agar, la grenadine est ensuite mise dans l\u2019huile \u00e0 l\u2019aide d\u2019une seringue. Elle forme des billes qui coulent au fond de l\u2019huile et que les \u00e9tudiants doivent ensuite filtrer et rincer \u00e0 l\u2019eau. Les billes de grenadine sont ensuite comestibles et utilisables en cuisine.<\/p>\n\n\n\n

Si ce protocole est suivi par des chefs qui collaborent avec des scientifiques en cuisine pour optimiser le go\u00fbt, la texture et le proc\u00e9d\u00e9 de leur recette, cet atelier permet principalement aux \u00e9l\u00e8ves d\u2019appliquer les concepts scientifiques au quotidien.<\/p>\n\n\n\n

Le lendemain, les \u00e9tudiants se sont transform\u00e9s en boulangers. Il ont pr\u00e9par\u00e9 leur pain et r\u00e9serv\u00e9 un traitement diff\u00e9rent \u00e0 chaque p\u00e2ton pour observer comme l’air \u00e9voluait dans la p\u00e2te. Les pains les plus rabattus \u00e9taient plus a\u00e9r\u00e9s et pr\u00e9sentaient des bulles d’air plus marqu\u00e9es. Certains p\u00e2tons ont \u00e9galement \u00e9t\u00e9 incis\u00e9s pour cr\u00e9er une \u00e9chappatoire \u00e0 l’air au moment de la cuisson. <\/p>\n\n\n\n

Ces ateliers en petit groupe se finiront par une d\u00e9gustation de tiramisu et peut-\u00eatre des vocations de cuisiniers parmi nos jeunes \u00e9l\u00e8ves ing\u00e9nieurs ? <\/p>\n\n\n\n

\n
\"\"<\/figure>\n\n\n\n
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\"\"<\/figure>\n<\/figure>\n\n\n\n

Merci \u00e0 Gianluca Lavalle pour son accueil et ses explications ainsi qu’aux \u00e9l\u00e8ves pour leur bonne humeur !<\/p>\n","protected":false},"excerpt":{"rendered":"

Au centre SPIN, Gianluca Lavalle, enseignant-chercheur au d\u00e9partement PEG (Proc\u00e9d\u00e9s pour l’Environnement et G\u00e9oressources) invite ces \u00e9l\u00e8ves \u00e0 d\u00e9couvrir la m\u00e9canique des fluides culinaire. Cr\u00e9ation de cocktails, p\u00e9trissage de pain, pr\u00e9paration de caf\u00e9 et pour finir tiramisu, ce module teste …<\/p>\n","protected":false},"author":12778,"featured_media":29171,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"28591,18846,14869,28283,22448,20846","_relevanssi_noindex_reason":"","footnotes":""},"categories":[6],"tags":[459,1304,37,40,480,1302,873,1305,1223,132],"class_list":["post-29167","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-formation","tag-centre-spin","tag-departement-peg","tag-icm","tag-innovation","tag-mecanique","tag-mecanique-des-fluides","tag-mines-saint-etienne","tag-nouvelles-methodes-pedagogiques","tag-procedes-pour-lenvironnement-et-georessources","tag-saint-etienne"],"pp_statuses_selecting_workflow":false,"pp_workflow_action":"current","pp_status_selection":"publish","pp_force_visibility":null,"pp_subpost_visibility":null,"pp_inherited_force_visibility":null,"pp_inherited_subpost_visibility":null,"yoast_head":"\nGianluca Lavalle allie m\u00e9canique des fluides et cuisine mol\u00e9culaire - Panoramines<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.mines-stetienne.fr\/panoramines\/2026\/03\/17\/gianluca-lavalle-allie-mecanique-des-fluides-et-cuisine-moleculaire\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gianluca Lavalle allie m\u00e9canique des fluides et cuisine mol\u00e9culaire - Panoramines\" \/>\n<meta property=\"og:description\" content=\"Au centre SPIN, Gianluca Lavalle, enseignant-chercheur au d\u00e9partement PEG (Proc\u00e9d\u00e9s pour l’Environnement et G\u00e9oressources) invite ces \u00e9l\u00e8ves \u00e0 d\u00e9couvrir la m\u00e9canique des fluides culinaire. 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