3rd International Summer School of Scientific Gastronomy
1–5 September 2025 · Istituto Solari Magnaghi, Salsomaggiore Terme (PR)
The third edition of the Summer School and the first at the Istituto Solari Magnaghi in Salsomaggiore Terme, which will also host subsequent editions. The faculty expanded with the addition of Axel Bidon-Chanal, Cesar Vega, Mariana Koppmann, Heinz Wuth and Daniele Persegani, bringing expertise in aroma chemistry, comparative molecular gastronomy and advanced practical laboratories.
Faculty
- Davide Cassi — University of Parma, Italy
- Pere Castells — Science & Cooking World Congress, Spain
- Axel Bidon-Chanal — Universitat de Barcelona, Spain
- Mariana Koppmann — Instituto Argentino de Gastronomía, Argentina
- Cesar Vega — McCain Chicago / NYU New York, USA
- Daniele Persegani — Istituto Solari Magnaghi, Salsomaggiore Terme
- Heinz Wuth — Ciencia y Cocina, Chile
Programme
| Monday 1 | Tuesday 2 | Wednesday 3 | Thursday 4 | Friday 5 | |
|---|---|---|---|---|---|
| 10:00–13:00 | Introduction to Scientific Gastronomy · Molecules & Structures · Taste & Colour Molecules (D. Cassi) | Smell and Aroma Molecules (C. Vega, A. Bidon-Chanal, P. Castells) | Visit to Parmigiano Reggiano producers + Traditional Balsamic Vinegar Acetaia (Modena) | Gastronomic Soft Matter (D. Cassi) · Textures & Texturizers (P. Castells) | Transformations in Culinary Processes (M. Koppmann) |
| 14:30–17:30 | Lab (H. Wuth, D. Persegani) | Lab (H. Wuth, D. Persegani) | — | Lab (H. Wuth, D. Persegani) | Lab (H. Wuth, D. Persegani) |
Organising Committee
Davide Cassi (University of Parma) · Axel Bidon-Chanal (Universitat de Barcelona) · Pere Castells (Science & Cooking World Congress)
Scientific Secretariat: Michele Bellingeri (University of Parma) · Daniele Persegani (Istituto Solari Magnaghi)
📷 Photos: Summer School on Instagram