2nd International Summer School of Scientific Gastronomy
22–26 July 2024 · Cirfood District, Reggio Emilia
The second edition of the Summer School was again held at the Cirfood District in Reggio Emilia. The programme expanded with the addition of Mariana Koppmann to the faculty, bringing expertise on culinary transformation processes. The Wednesday field visit to Emilian producers became a structural element of the programme.
Under the patronage of the University of Parma and the Universitat de Barcelona. In collaboration with the Science & Cooking World Congress and Chartier World Lab.
Faculty
- Davide Cassi — University of Parma
- Pere Castells — Science & Cooking World Congress
- François Chartier — Chartier World Lab
- Mariana Koppmann — Instituto Argentino de Gastronomía
Programme
| Monday 22 | Tuesday 23 | Wednesday 24 | Thursday 25 | Friday 26 | |
|---|---|---|---|---|---|
| 9:00–12:30 | Molecules and structures: Introduction to Scientific Gastronomy (D. Cassi) | Aromatic science of molecular harmonies (F. Chartier) | Visit to Parmigiano Reggiano producers | Textures (P. Castells) | Applications: participants’ companies and projects |
| 14:00–18:00 | Lab (M. Koppmann) | Lab (M. Koppmann) | Visit to Traditional Balsamic Vinegar Acetaia | Lab (M. Koppmann) | Applications: participants’ companies and projects |
Organising Committee
Davide Cassi, President (University of Parma) · Axel Bidon-Chanal (Universitat de Barcelona) · Pere Castells (Science & Cooking World Congress)
Scientific Secretariat: Michele Bellingeri (University of Parma) · Cecilia Bergamaschi (Cirfood)
📷 Photos: Summer School on Instagram