Molecular cuisine and 19th-century physics for the regenerative medicine and oncology of the future
Directeur de Recherche CNRS
Laboratoire Photonique Numérique et Nanoscience, UMR 5298 CNRS
Université de Bordeaux, Institut d’Optique Graduate School
We'll describe how a molecular cuisine creation and the exploitation of a phenomenon observed everywhere in our daily lives and explained in the 19th century inspired us to develop a microfluidic technology now used for medical applications. We'll start by explaining how "Cellular Capsule Technology" works. We will then show how imaging multicellular aggregates coupled with numerical simulations enables us to better understand the growth dynamics of biological tissues. Finally, we'll discuss examples from the fields of oncology, Parkinson's disease and beer fermentation.