His main area of scientific research is molecular and physical gastronomy, that is the science that studies culinary transformations).

[1] Graduated from ESPCI Paris,[2] he obtained a Ph.D from the Pierre and Marie Curie University, under the title La gastronomie moléculaire et physique.

The same year, he was asked to create the Institute for Advanced Studies of Taste ("Hautes Études du Goût") with the University of Reims Champagne Ardenne, of which he is the President of the Educational Program.

[citation needed] Aside his scientific work, the latest "political" work by Hervé This has been the invention (in 1994) and the promotion of synthetic cooking, also called Note by Note cuisine - the next stage in the application of science to the kitchen after molecular cooking (i.e. a technical way of producing food using equipments imported from laboratories).

"[citation needed] As part of the 2011 International Year of Chemistry, The French Embassy in Ireland in association with the Institut Français, the Alliance Française Dublin, the Lycée Français d’Irlande and the French Trade Commission UBIFRANCE put on a number of lectures around Dublin, Ireland where Hervé This performed demonstrations and promoted the new concept of 'note by note' cuisine.