Bernard Lahousse
Bernard Lahousse is a Belgian bioengineer and gastronomic scientist known for his innovative approach at the intersection of science and gastronomy. With a master's degree in bioengineering and intellectual property rights, he has dedicated his career to exploring how science can enhance culinary creativity.
He is the co-founder of Foodpairing®, a platform that scientifically analyzes flavor combinations to inspire chefs and cooking enthusiasts. Among his most notable works is "The Art and Science of Foodpairing" (2016), co-written with Peter Coucquyt and Johan Langenbick, which offers 10,000 flavor combinations to transform the way we eat.
He is the co-founder of Foodpairing®, a platform that scientifically analyzes flavor combinations to inspire chefs and cooking enthusiasts. Among his most notable works is "The Art and Science of Foodpairing" (2016), co-written with Peter Coucquyt and Johan Langenbick, which offers 10,000 flavor combinations to transform the way we eat.
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