{"id":1712,"date":"2026-05-19T13:36:34","date_gmt":"2026-05-19T11:36:34","guid":{"rendered":"https:\/\/www.futurecookinglab.it\/?page_id=1712"},"modified":"2026-05-19T23:48:30","modified_gmt":"2026-05-19T21:48:30","slug":"edition-2023","status":"publish","type":"page","link":"https:\/\/www.futurecookinglab.it\/?page_id=1712&lang=en","title":{"rendered":"1st 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>1st International Summer School of Scientific Gastronomy<\/strong><br \/>24\u201328 July 2023 \u00b7 Cirfood District, Reggio Emilia<\/p>\n<p>The first edition of the International Summer School of Scientific Gastronomy was held at the Cirfood District in Reggio Emilia. The five-day programme combined theoretical lectures, laboratory sessions and a field visit to Parmigiano Reggiano and Traditional Balsamic Vinegar of Modena producers.<\/p>\n<h3 class=\"wp-block-heading\">Faculty<\/h3>\n<ul class=\"wp-block-list\">\n<li><strong>Davide Cassi<\/strong> \u2014 University of 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\">Programme<\/h3>\n<figure class=\"wp-block-table is-style-stripes\">\n<table>\n<thead>\n<tr>\n<th><\/th>\n<th>Monday 24<\/th>\n<th>Tuesday 25<\/th>\n<th>Wednesday 26<\/th>\n<th>Thursday 27<\/th>\n<th>Friday 28<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>8:30\u201312:00<\/strong><\/td>\n<td>Introduction to Scientific Gastronomy (D. Cassi)<\/td>\n<td>Aromatic science of molecular harmonies (F. Chartier)<\/td>\n<td>Textures (P. Castells)<\/td>\n<td>Applications: participants&#8217; companies and projects<\/td>\n<td>Visit to Parmigiano Reggiano and Balsamic Vinegar producers<\/td>\n<\/tr>\n<tr>\n<td><strong>14:00\u201318:00<\/strong><\/td>\n<td>Lab (D. Cassi)<\/td>\n<td>Lab (F. Chartier)<\/td>\n<td>Lab (P. Castells)<\/td>\n<td>Lab (D. Cassi &amp; P. Castells)<\/td>\n<td>Free<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n<h3 class=\"wp-block-heading\">Organising Committee<\/h3>\n<p>Davide Cassi (University of Parma) \u00b7 Pere Castells (Science &amp; Cooking World Congress) \u00b7 Axel Bidon-Chanal (Universitat de Barcelona) \u00b7 Michele Bellingeri (University of Parma) \u00b7 Cecilia Bergamaschi (Cirfood)<\/p>\n<p>\ud83d\udcf7 Photos: <a href=\"https:\/\/www.instagram.com\/issofscientificgastronomy\/\" target=\"_blank\" rel=\"noopener noreferrer\">Summer School on Instagram<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>1st International Summer School of Scientific Gastronomy24\u201328 July 2023 \u00b7 Cirfood District, Reggio Emilia The first edition of the International Summer School of Scientific Gastronomy was held at the Cirfood District in Reggio Emilia. The five-day programme combined theoretical lectures, laboratory sessions and a field visit to Parmigiano Reggiano and Traditional Balsamic Vinegar of Modena [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":1709,"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-1712","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\/1712","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=1712"}],"version-history":[{"count":3,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages\/1712\/revisions"}],"predecessor-version":[{"id":1811,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages\/1712\/revisions\/1811"}],"up":[{"embeddable":true,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages\/1709"}],"wp:attachment":[{"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1712"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}