{"id":1721,"date":"2026-05-19T13:38:34","date_gmt":"2026-05-19T11:38:34","guid":{"rendered":"https:\/\/www.futurecookinglab.it\/?page_id=1721"},"modified":"2026-07-22T13:47:31","modified_gmt":"2026-07-22T11:47:31","slug":"edition-2026","status":"publish","type":"page","link":"https:\/\/www.futurecookinglab.it\/?page_id=1721&lang=en","title":{"rendered":"4th Summer School \u00b7 2026"},"content":{"rendered":"
\"Scientific<\/div>\n

4th International Summer School of Scientific and Computational Gastronomy<\/strong>
31 August \u2013 4 September 2026 \u00b7 Istituto Solari Magnaghi, Salsomaggiore Terme (Parma), Italy<\/p>\n

The 4th International Summer School of Scientific and Computational Gastronomy is an intensive five-day programme combining theoretical lectures, hands-on laboratory sessions, guided tastings and a field visit in the Emilian food valley. It connects the physical and chemical science of cooking with quantitative and computational approaches to food.<\/p>\n

The school accepts up to 20 selected students from across the world. All sessions are free of charge. Teaching is delivered in English, Spanish and Italian.<\/p>\n

At a Glance<\/h3>\n
\n\n\n\n\n\n\n\n\n
Dates<\/strong><\/td>\nMonday 31 August \u2013 Friday 4 September 2026<\/td>\n<\/tr>\n
Venue<\/strong><\/td>\nIstituto Solari Magnaghi, Salsomaggiore Terme (PR)<\/td>\n<\/tr>\n
Languages<\/strong><\/td>\nEnglish \u00b7 Spanish \u00b7 Italian<\/td>\n<\/tr>\n
Format<\/strong><\/td>\nMorning: theory & tastings \u00b7 Afternoon: labs & computational sessions \u00b7 Wednesday: field trip<\/td>\n<\/tr>\n
Who can apply<\/strong><\/td>\nUndergraduate and graduate students in food science, gastronomy, cooking and related disciplines<\/td>\n<\/tr>\n
Cost<\/strong><\/td>\nFree of charge. If applications exceed 20 places, selection is based on curriculum vitae.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n

Programme<\/h3>\n
\n\n\n\n\n\n\n\n
<\/th>\nMon 31 Aug<\/th>\nTue 1 Sep<\/th>\nWed 2 Sep<\/th>\nThu 3 Sep<\/th>\nFri 4 Sep<\/th>\n<\/tr>\n<\/thead>\n
9:00\u201313:00<\/strong><\/td>\nIntroduction to Scientific Gastronomy \u00b7 Molecules & Structures \u00b7 Taste & Colour Molecules (D. Cassi, P. Castells)<\/em><\/td>\nSmell and Aroma Molecules (K. R\u00fctzou, P. Castells)<\/em><\/td>\nField Visit: Parmigiano Reggiano Producer + Acetaia Gambigliani Zoccoli, Traditional Balsamic Vinegar of Modena<\/td>\nGastronomic Soft Matter (D. Cassi)<\/em> \u00b7 Textures & Texturizers (P. Castells)<\/em><\/td>\nCooking Theory (D. Cassi)<\/em> \u00b7 Multisensory Gastronomy (M. Zampini)<\/em><\/td>\n<\/tr>\n
13:00\u201314:30<\/strong><\/td>\nLunch<\/em><\/td>\n<\/tr>\n
14:30\u201317:30<\/strong><\/td>\nThe Taste Lab (practical)<\/em><\/td>\nIntroduction to Computational Gastronomy (G. Bagler)<\/em><\/td>\nVisit to Future Cooking Lab, Univ. di Parma<\/td>\nThe Texture Lab (practical)<\/em><\/td>\nGastronomic AI (A. Vitaletti)<\/em><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n

Saturday 5 September \u2014 Optional Field Visits<\/strong> (transport provided)
\nVerona \u2014 Torrefazione Giamaica \u00b7 Padua \u2014 Unox Research Laboratories<\/p>\n

Wednesday 2 September \u2014 Field Trip to Emilia<\/h3>\n

The Wednesday is devoted to a field visit in the Emilian gastronomic heartland: a Parmigiano Reggiano producer and the Acetaia Gambigliani Zoccoli for Traditional Balsamic Vinegar of Modena. These are live encounters with production processes whose physics and chemistry will have been covered in the morning sessions \u2014 a direct link between science and territory.<\/p>\n

Faculty<\/h3>\n
\n\n\n\n\n\n\n\n\n
Davide Cassi<\/strong>
University of Parma, Italy<\/em><\/td>\n		Professor of Physics of Matter and founder of the Gastronomic Physics Laboratory and Future Cooking Lab at the University of Parma. With chef Ettore Bocchia he co-authored the first global manual on molecular cuisine (2005). First president of a Degree Course in Gastronomic Sciences at an Italian university. Recipient of the Grand Prix de la Science de l’Alimentation of the Acad\u00e9mie Internationale de la Gastronomie.<\/td>\n<\/tr>\n
Pere Castells<\/strong>
Science & Cooking World Congress Foundation, Spain<\/em><\/td>\n		Chemist and researcher, President of the Science & Cooking World Congress Foundation Barcelona. Co-organiser of the Science & Cooking programme at Harvard and the Universitat de Barcelona. Key architect of the Scientific Gastronomy Barcelona Manifesto (2019).<\/td>\n<\/tr>\n
Karen R\u00fctzou<\/strong>
Scientific Gastronomy Specialist, Denmark \/ Spain<\/em><\/td>\n		Expert in aroma science and scientific gastronomy with deep knowledge of volatile compound chemistry and sensory analysis. Former participant of the Summer School, now joining the faculty as a specialist lecturer on aromatic compounds.<\/td>\n<\/tr>\n
Ganesh Bagler<\/strong>
IIIT-Delhi, India<\/em><\/td>\n		Professor at the Indraprastha Institute of Information Technology Delhi and internationally recognised pioneer of Computational Gastronomy. His research applies data science and complex-systems approaches to food \u2014 mapping flavour networks, culinary fingerprints and food-health associations. TED speaker.<\/td>\n<\/tr>\n
Massimiliano Zampini<\/strong>
University of Trento \u2013 CIMeC, Italy<\/em><\/td>\n		Professor at the Centre for Mind\/Brain Sciences (CIMeC), University of Trento. His research investigates the cognitive and neural mechanisms of multisensory perception, with a focus on food \u2014 including auditory contributions to crispness and carbonation perception.<\/td>\n<\/tr>\n
Andrea Vitaletti<\/strong>
Sapienza University of Rome, Italy<\/em><\/td>\n		Professor of Computer Science at the DIAG department of Sapienza University of Rome. Co-founder of multiple technology spin-offs and principal investigator in EU-funded projects. His recent research extends into Computational Gastronomy and Gastronomic AI.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n

Under the Patronage of<\/h3>\n