Future Cooking Lab works with the food industry, catering and institutions in four main areas.
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Research & product development
Formulation of new food products, production process optimisation, development of techniques and ingredients. From the lab to the market, with the rigour of applied physics.
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Scientific consulting
Technical and scientific support for companies looking to innovate: rheological analysis, study of food structures, evaluation of transformation processes. Every project starts from data, not trends.
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Training
Workshops, courses, international Summer Schools. For catering professionals, food technologists, researchers. The science of cooking explained to anyone who wants to understand it, at any level.
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Event formats
Live installations, scientific demonstrations, interactive gastronomic experiences. For fairs, festivals, corporate and cultural events. At any scale — from a lab for 20 people to liquid nitrogen ice cream for 15,000.
Every project is different
There is no standard package. Future Cooking Lab works on commission, with an approach built around the client’s specific problem — whether a food company wanting to optimise a production line, a chef looking for a technique, or an institution wanting a memorable scientific event.
To discuss a project: info@futurecookinglab.it — +39 392 674 6120