{"id":1713,"date":"2026-05-19T13:36:35","date_gmt":"2026-05-19T11:36:35","guid":{"rendered":"https:\/\/www.futurecookinglab.it\/?page_id=1713"},"modified":"2026-05-19T23:48:31","modified_gmt":"2026-05-19T21:48:31","slug":"edicion-2023","status":"publish","type":"page","link":"https:\/\/www.futurecookinglab.it\/?page_id=1713&lang=es","title":{"rendered":"1\u00aa Escuela de Verano \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 Escuela de Verano Internacional de Gastronom\u00eda Cient\u00edfica<\/strong><br \/>24\u201328 de julio de 2023 \u00b7 Cirfood District, Reggio Emilia<\/p>\n<p>La primera edici\u00f3n de la Escuela de Verano Internacional de Gastronom\u00eda Cient\u00edfica se celebr\u00f3 en el Cirfood District de Reggio Emilia. El programa de cinco d\u00edas combin\u00f3 clases te\u00f3ricas, sesiones de laboratorio y una visita de campo a productores de Parmigiano Reggiano y Aceto Balsamico Tradizionale di Modena.<\/p>\n<h3 class=\"wp-block-heading\">Profesorado<\/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\">Programa<\/h3>\n<figure class=\"wp-block-table is-style-stripes\">\n<table>\n<thead>\n<tr>\n<th><\/th>\n<th>Lunes 24<\/th>\n<th>Martes 25<\/th>\n<th>Mi\u00e9rcoles 26<\/th>\n<th>Jueves 27<\/th>\n<th>Viernes 28<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>8:30\u201312:00<\/strong><\/td>\n<td>Introducci\u00f3n a la Gastronom\u00eda Cient\u00edfica (D. Cassi)<\/td>\n<td>Ciencia arom\u00e1tica de las armon\u00edas moleculares (F. Chartier)<\/td>\n<td>Texturas (P. Castells)<\/td>\n<td>Aplicaciones: empresas y proyectos de los participantes<\/td>\n<td>Visita a productores de Parmigiano Reggiano y Vinagre Bals\u00e1mico<\/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>Libre<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n<h3 class=\"wp-block-heading\">Comit\u00e9 organizador<\/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 Fotos: <a href=\"https:\/\/www.instagram.com\/issofscientificgastronomy\/\" target=\"_blank\" rel=\"noopener noreferrer\">Instagram de la Escuela de Verano<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>1\u00aa Escuela de Verano Internacional de Gastronom\u00eda Cient\u00edfica24\u201328 de julio de 2023 \u00b7 Cirfood District, Reggio Emilia La primera edici\u00f3n de la Escuela de Verano Internacional de Gastronom\u00eda Cient\u00edfica se celebr\u00f3 en el Cirfood District de Reggio Emilia. El programa de cinco d\u00edas combin\u00f3 clases te\u00f3ricas, sesiones de laboratorio y una visita de campo a [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":1710,"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-1713","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\/1713","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=1713"}],"version-history":[{"count":3,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages\/1713\/revisions"}],"predecessor-version":[{"id":1812,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages\/1713\/revisions\/1812"}],"up":[{"embeddable":true,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages\/1710"}],"wp:attachment":[{"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1713"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}