On Friday March 16th, 2007 there will be a seminar in Belgium (a follow up to their last seminar) entitled “A world of Pinot Noir”. It’s a co-organized by food for design and the The Contemporary Flemish Wine Institute.
Not to forget, there is also the monthly INRA seminar (new + old page) in Paris (third Thursday of every month, from 4-6 pm). The reports from each seminar can be found here (last addition is from October 2005 though).
On April 10th, 2007, Hervé This will speak at The New York Academy of Sciences. He will discuss “how a scientific understanding of the chemical processes of cooking and the physiology of flavor can inform the culinary experience at various levels”. BTW, you can take a look at Hervé This’ complete conference itinery here.