Fat Duck proprietor and chef Heston Blumenthal is to be awarded an honorary PhD from the University of Reading. Blumenthal is an exponent of food science branch molecular gastronomy, and spends much of his time developing ideas in the labs of the institution’s School of Food Biosciences. Professor Donald Mottram, of the Reading’s School of Food Biosciences, said: "The essential aspect of Heston’s approach to his enterprise is his use of food science and chemistry. He is recognised as the leading authority on ‘molecular gastronomy’ the relationship between chemical and physical properties of food and its presentation and perception by humans." Professor Gordon Marshall, Vice-Chancellor of the University, added: "As it’s the largest and most successful food science department in the UK, we thought it highly appropriate to recognise the contribution that Heston – a Berkshire resident – has made to the promotion of food science." Blumenthal is famous for serving such dishes as smoked bacon and egg ice cream and leather, oak and tobacco chocolates at his Bray, Berkshire, three-star eatery, recently voted the best restaurant in the world.

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