4th International Summer School of Scientific and Computational Gastronomy
31 August – 4 September 2026 · Istituto Solari Magnaghi, Salsomaggiore Terme (Parma), Italy
The 4th International Summer School of Scientific and Computational Gastronomy is an intensive five-day programme combining theoretical lectures, hands-on laboratory sessions, guided tastings and a field visit in the Emilian food valley. It connects the physical and chemical science of cooking with quantitative and computational approaches to food.
The school accepts up to 20 selected students from across the world. All sessions are free of charge. Teaching is delivered in English, Spanish and Italian.
At a Glance
| Dates | Monday 31 August – Friday 4 September 2026 |
| Venue | Istituto Solari Magnaghi, Salsomaggiore Terme (PR) |
| Languages | English · Spanish · Italian |
| Format | Morning: theory & tastings · Afternoon: labs & computational sessions · Wednesday: field trip |
| Who can apply | Undergraduate and graduate students in food science, gastronomy, cooking and related disciplines |
| Cost | Free of charge. If applications exceed 20 places, selection is based on curriculum vitae. |
Programme
| Mon 31 Aug | Tue 1 Sep | Wed 2 Sep | Thu 3 Sep | Fri 4 Sep | |
|---|---|---|---|---|---|
| 9:00–13:00 | Introduction to Scientific Gastronomy · Molecules & Structures · Taste & Colour Molecules (D. Cassi, P. Castells) | Smell and Aroma Molecules (K. Rützou, P. Castells) | Field Visit: Parmigiano Reggiano Producer + Acetaia Gambigliani Zoccoli, Traditional Balsamic Vinegar of Modena | Gastronomic Soft Matter (D. Cassi) · Textures & Texturizers (P. Castells) | Cooking Theory (D. Cassi) · Multisensory Gastronomy (M. Zampini) |
| 13:00–14:30 | Lunch | ||||
| 14:30–17:30 | The Taste Lab (practical) | Introduction to Computational Gastronomy (G. Bagler) | Visit to Future Cooking Lab, Univ. di Parma | The Texture Lab (practical) | Gastronomic AI (A. Vitaletti) |
Saturday 5 September — Optional Field Visits (transport provided)
Verona — Torrefazione Giamaica · Padua — Unox Research Laboratories
Wednesday 2 September — Field Trip to Emilia
The Wednesday is devoted to a field visit in the Emilian gastronomic heartland: a Parmigiano Reggiano producer and the Acetaia Gambigliani Zoccoli for Traditional Balsamic Vinegar of Modena. These are live encounters with production processes whose physics and chemistry will have been covered in the morning sessions — a direct link between science and territory.
Faculty
| Davide Cassi University of Parma, Italy |
Professor of Physics of Matter and founder of the Gastronomic Physics Laboratory and Future Cooking Lab at the University of Parma. With chef Ettore Bocchia he co-authored the first global manual on molecular cuisine (2005). First president of a Degree Course in Gastronomic Sciences at an Italian university. Recipient of the Grand Prix de la Science de l’Alimentation of the Académie Internationale de la Gastronomie. |
| Pere Castells Science & Cooking World Congress Foundation, Spain |
Chemist and researcher, President of the Science & Cooking World Congress Foundation Barcelona. Co-organiser of the Science & Cooking programme at Harvard and the Universitat de Barcelona. Key architect of the Scientific Gastronomy Barcelona Manifesto (2019). |
| Karen Rützou Scientific Gastronomy Specialist, Denmark / Spain |
Expert in aroma science and scientific gastronomy with deep knowledge of volatile compound chemistry and sensory analysis. Former participant of the Summer School, now joining the faculty as a specialist lecturer on aromatic compounds. |
| Ganesh Bagler IIIT-Delhi, India |
Professor at the Indraprastha Institute of Information Technology Delhi and internationally recognised pioneer of Computational Gastronomy. His research applies data science and complex-systems approaches to food — mapping flavour networks, culinary fingerprints and food-health associations. TED speaker. |
| Massimiliano Zampini University of Trento – CIMeC, Italy |
Professor at the Centre for Mind/Brain Sciences (CIMeC), University of Trento. His research investigates the cognitive and neural mechanisms of multisensory perception, with a focus on food — including auditory contributions to crispness and carbonation perception. |
| Andrea Vitaletti Sapienza University of Rome, Italy |
Professor of Computer Science at the DIAG department of Sapienza University of Rome. Co-founder of multiple technology spin-offs and principal investigator in EU-funded projects. His recent research extends into Computational Gastronomy and Gastronomic AI. |
Under the Patronage of
- Università di Parma
- Universitat de Barcelona
- Istituto Solari Magnaghi, Salsomaggiore Terme
- Future Cooking Lab, Parma
In collaboration with
- Science & Cooking World Congress Foundation, Barcelona
Official Sponsor
Unox S.p.A.
How to Apply
The programme is free. Send your application to info@scientificgastronomy.org. The form asks for personal and academic information, track preference, language profile and a brief motivation statement (max 300 words). If applications exceed 20 places, selection is based on CV and motivation statement.
Scientific Secretariat
Michele Bellingeri · University of Parma · michele.bellingeri@unipr.it
Daniele Persegani · Istituto Solari Magnaghi, Salsomaggiore Terme
Organisational contact: Davide Cassi · davide.cassi@unipr.it · University of Parma
📷 Follow the Summer School on Instagram: @issofscientificgastronomy