{"id":1711,"date":"2026-05-19T13:36:32","date_gmt":"2026-05-19T11:36:32","guid":{"rendered":"https:\/\/www.futurecookinglab.it\/?page_id=1711"},"modified":"2026-05-19T23:48:29","modified_gmt":"2026-05-19T21:48:29","slug":"edizione-2023","status":"publish","type":"page","link":"https:\/\/www.futurecookinglab.it\/?page_id=1711","title":{"rendered":"1\u00aa Summer School \u00b7 2023"},"content":{"rendered":"<div style=\"text-align:center;margin:0 0 32px 0;\"><img decoding=\"async\" src=\"https:\/\/www.futurecookinglab.it\/wp-content\/uploads\/2026\/05\/logo-scientific-gastronomy-summer-school.jpg\" alt=\"Scientific Gastronomy Summer School\" style=\"max-width:400px;width:100%;height:auto;\"\/><\/div>\n<p><strong>1\u00aa International Summer School of Scientific Gastronomy<\/strong><br \/>24\u201328 luglio 2023 \u00b7 Cirfood District, Reggio Emilia<\/p>\n<p>Prima edizione della Summer School Internazionale di Gastronomia Scientifica, ospitata presso il Cirfood District di Reggio Emilia. Il programma, della durata di cinque giorni, ha combinato lezioni teoriche, sessioni di laboratorio e una visita ai produttori di Parmigiano Reggiano e Aceto Balsamico Tradizionale di Modena.<\/p>\n<h3 class=\"wp-block-heading\">Docenti<\/h3>\n<ul class=\"wp-block-list\">\n<li><strong>Davide Cassi<\/strong> \u2014 Universit\u00e0 di Parma<\/li>\n<li><strong>Pere Castells<\/strong> \u2014 Science &amp; Cooking World Congress<\/li>\n<li><strong>Fran\u00e7ois Chartier<\/strong> \u2014 Chartier World Lab<\/li>\n<\/ul>\n<h3 class=\"wp-block-heading\">Programma<\/h3>\n<figure class=\"wp-block-table is-style-stripes\">\n<table>\n<thead>\n<tr>\n<th><\/th>\n<th>Luned\u00ec 24<\/th>\n<th>Marted\u00ec 25<\/th>\n<th>Mercoled\u00ec 26<\/th>\n<th>Gioved\u00ec 27<\/th>\n<th>Venerd\u00ec 28<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>8:30\u201312:00<\/strong><\/td>\n<td>Introduzione alla Gastronomia Scientifica (D. Cassi)<\/td>\n<td>Scienza degli aromi e armonie molecolari (F. Chartier)<\/td>\n<td>Texture (P. Castells)<\/td>\n<td>Applicazioni: aziende e progetti dei partecipanti<\/td>\n<td>Visita ai produttori di Parmigiano Reggiano e Aceto Balsamico<\/td>\n<\/tr>\n<tr>\n<td><strong>14:00\u201318:00<\/strong><\/td>\n<td>Laboratorio (D. Cassi)<\/td>\n<td>Laboratorio (F. Chartier)<\/td>\n<td>Laboratorio (P. Castells)<\/td>\n<td>Laboratorio (D. Cassi &amp; P. Castells)<\/td>\n<td>Libero<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n<h3 class=\"wp-block-heading\">Comitato organizzatore<\/h3>\n<p>Davide Cassi (Universit\u00e0 di Parma) \u00b7 Pere Castells (Science &amp; Cooking World Congress) \u00b7 Axel Bidon-Chanal (Universitat de Barcelona) \u00b7 Michele Bellingeri (Universit\u00e0 di Parma) \u00b7 Cecilia Bergamaschi (Cirfood)<\/p>\n<p>\ud83d\udcf7 Foto: <a href=\"https:\/\/www.instagram.com\/issofscientificgastronomy\/\" target=\"_blank\" rel=\"noopener noreferrer\">Instagram della Summer School<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>1\u00aa International Summer School of Scientific Gastronomy24\u201328 luglio 2023 \u00b7 Cirfood District, Reggio Emilia Prima edizione della Summer School Internazionale di Gastronomia Scientifica, ospitata presso il Cirfood District di Reggio Emilia. Il programma, della durata di cinque giorni, ha combinato lezioni teoriche, sessioni di laboratorio e una visita ai produttori di Parmigiano Reggiano e Aceto [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":1708,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ocean_front_end_style_editor":"no","ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","footnotes":""},"class_list":["post-1711","page","type-page","status-publish","hentry","entry"],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages\/1711","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1711"}],"version-history":[{"count":3,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages\/1711\/revisions"}],"predecessor-version":[{"id":1810,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages\/1711\/revisions\/1810"}],"up":[{"embeddable":true,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages\/1708"}],"wp:attachment":[{"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1711"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}