1st International Summer School of Scientific Gastronomy
24–28 July 2023 · Cirfood District, Reggio Emilia
The first edition of the International Summer School of Scientific Gastronomy was held at the Cirfood District in Reggio Emilia. The five-day programme combined theoretical lectures, laboratory sessions and a field visit to Parmigiano Reggiano and Traditional Balsamic Vinegar of Modena producers.
Faculty
- Davide Cassi — University of Parma
- Pere Castells — Science & Cooking World Congress
- François Chartier — Chartier World Lab
Programme
| Monday 24 | Tuesday 25 | Wednesday 26 | Thursday 27 | Friday 28 | |
|---|---|---|---|---|---|
| 8:30–12:00 | Introduction to Scientific Gastronomy (D. Cassi) | Aromatic science of molecular harmonies (F. Chartier) | Textures (P. Castells) | Applications: participants’ companies and projects | Visit to Parmigiano Reggiano and Balsamic Vinegar producers |
| 14:00–18:00 | Lab (D. Cassi) | Lab (F. Chartier) | Lab (P. Castells) | Lab (D. Cassi & P. Castells) | Free |
Organising Committee
Davide Cassi (University of Parma) · Pere Castells (Science & Cooking World Congress) · Axel Bidon-Chanal (Universitat de Barcelona) · Michele Bellingeri (University of Parma) · Cecilia Bergamaschi (Cirfood)
📷 Photos: Summer School on Instagram