{"id":1717,"date":"2026-05-19T13:36:39","date_gmt":"2026-05-19T11:36:39","guid":{"rendered":"https:\/\/www.futurecookinglab.it\/?page_id=1717"},"modified":"2026-05-19T23:48:36","modified_gmt":"2026-05-19T21:48:36","slug":"edizione-2025","status":"publish","type":"page","link":"https:\/\/www.futurecookinglab.it\/?page_id=1717","title":{"rendered":"3\u00aa Summer School \u00b7 2025"},"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>3\u00aa International Summer School of Scientific Gastronomy<\/strong><br \/>1\u20135 settembre 2025 \u00b7 Istituto Solari Magnaghi, Salsomaggiore Terme (PR)<\/p>\n<p>Terza edizione della Summer School e prima presso l&#8217;Istituto Solari Magnaghi di Salsomaggiore Terme, sede che ospiter\u00e0 anche le edizioni successive. Il corpo docente si \u00e8 ampliato con l&#8217;ingresso di Axel Bidon-Chanal, Cesar Vega, Mariana Koppmann, Heinz Wuth e Daniele Persegani, portando competenze in chimica degli aromi, gastronomia molecolare comparata e laboratori pratici avanzati.<\/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, Italia<\/li>\n<li><strong>Pere Castells<\/strong> \u2014 Science &amp; Cooking World Congress, Spagna<\/li>\n<li><strong>Axel Bidon-Chanal<\/strong> \u2014 Universitat de Barcelona, Spagna<\/li>\n<li><strong>Mariana Koppmann<\/strong> \u2014 Instituto Argentino de Gastronom\u00eda, Argentina<\/li>\n<li><strong>Cesar Vega<\/strong> \u2014 McCain Chicago \/ NYU New York, USA<\/li>\n<li><strong>Daniele Persegani<\/strong> \u2014 Istituto Solari Magnaghi, Salsomaggiore Terme<\/li>\n<li><strong>Heinz Wuth<\/strong> \u2014 Ciencia y Cocina, Cile<\/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 1<\/th>\n<th>Marted\u00ec 2<\/th>\n<th>Mercoled\u00ec 3<\/th>\n<th>Gioved\u00ec 4<\/th>\n<th>Venerd\u00ec 5<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>10:00\u201313:00<\/strong><\/td>\n<td>Introduzione alla Gastronomia Scientifica \u00b7 Molecole e strutture \u00b7 Molecole del gusto e del colore (D. Cassi)<\/td>\n<td>Molecole dell&#8217;olfatto e dell&#8217;aroma (C. Vega, A. Bidon-Chanal, P. Castells)<\/td>\n<td>Visita ai produttori di Parmigiano Reggiano + Acetaia di Aceto Balsamico Tradizionale (Modena)<\/td>\n<td>Materia soffice gastronomica (D. Cassi) \u00b7 Texture e texturizzanti (P. Castells)<\/td>\n<td>Trasformazioni nei processi culinari (M. Koppmann)<\/td>\n<\/tr>\n<tr>\n<td><strong>14:30\u201317:30<\/strong><\/td>\n<td>Laboratorio (H. Wuth, D. Persegani)<\/td>\n<td>Laboratorio (H. Wuth, D. Persegani)<\/td>\n<td>\u2014<\/td>\n<td>Laboratorio (H. Wuth, D. Persegani)<\/td>\n<td>Laboratorio (H. Wuth, D. Persegani)<\/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 Axel Bidon-Chanal (Universitat de Barcelona) \u00b7 Pere Castells (Science &amp; Cooking World Congress)<br \/>Segreteria scientifica: Michele Bellingeri (Universit\u00e0 di Parma) \u00b7 Daniele Persegani (Istituto Solari Magnaghi)<\/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>3\u00aa International Summer School of Scientific Gastronomy1\u20135 settembre 2025 \u00b7 Istituto Solari Magnaghi, Salsomaggiore Terme (PR) Terza edizione della Summer School e prima presso l&#8217;Istituto Solari Magnaghi di Salsomaggiore Terme, sede che ospiter\u00e0 anche le edizioni successive. Il corpo docente si \u00e8 ampliato con l&#8217;ingresso di Axel Bidon-Chanal, Cesar Vega, Mariana Koppmann, Heinz Wuth e [&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-1717","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\/1717","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=1717"}],"version-history":[{"count":3,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages\/1717\/revisions"}],"predecessor-version":[{"id":1816,"href":"https:\/\/www.futurecookinglab.it\/index.php?rest_route=\/wp\/v2\/pages\/1717\/revisions\/1816"}],"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=1717"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}