{"id":1715,"date":"2026-05-19T13:36:37","date_gmt":"2026-05-19T11:36:37","guid":{"rendered":"https:\/\/www.futurecookinglab.it\/?page_id=1715"},"modified":"2026-05-19T23:48:34","modified_gmt":"2026-05-19T21:48:34","slug":"edition-2024","status":"publish","type":"page","link":"https:\/\/www.futurecookinglab.it\/?page_id=1715&lang=en","title":{"rendered":"2nd Summer School \u00b7 2024"},"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>2nd International Summer School of Scientific Gastronomy<\/strong><br \/>22\u201326 July 2024 \u00b7 Cirfood District, Reggio Emilia<\/p>\n<p>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.<\/p>\n<p>Under the patronage of the University of Parma and the Universitat de Barcelona. In collaboration with the Science &amp; Cooking World Congress and Chartier World Lab.<\/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<li><strong>Mariana Koppmann<\/strong> \u2014 Instituto Argentino de Gastronom\u00eda<\/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 22<\/th>\n<th>Tuesday 23<\/th>\n<th>Wednesday 24<\/th>\n<th>Thursday 25<\/th>\n<th>Friday 26<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>9:00\u201312:30<\/strong><\/td>\n<td>Molecules and structures: Introduction to Scientific Gastronomy (D. Cassi)<\/td>\n<td>Aromatic science of molecular harmonies (F. Chartier)<\/td>\n<td>Visit to Parmigiano Reggiano producers<\/td>\n<td>Textures (P. Castells)<\/td>\n<td>Applications: participants&#8217; companies and projects<\/td>\n<\/tr>\n<tr>\n<td><strong>14:00\u201318:00<\/strong><\/td>\n<td>Lab (M. Koppmann)<\/td>\n<td>Lab (M. Koppmann)<\/td>\n<td>Visit to Traditional Balsamic Vinegar Acetaia<\/td>\n<td>Lab (M. Koppmann)<\/td>\n<td>Applications: participants&#8217; companies and projects<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n<h3 class=\"wp-block-heading\">Organising Committee<\/h3>\n<p>Davide Cassi, President (University of Parma) \u00b7 Axel Bidon-Chanal (Universitat de Barcelona) \u00b7 Pere Castells (Science &amp; Cooking World Congress)<br \/>Scientific Secretariat: 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>2nd International Summer School of Scientific Gastronomy22\u201326 July 2024 \u00b7 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 [&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-1715","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\/1715","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=1715"}],"version-history":[{"count":3,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages\/1715\/revisions"}],"predecessor-version":[{"id":1814,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages\/1715\/revisions\/1814"}],"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=1715"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}