NEW SUMMER SCHOOL: 22th to 26th July 2024
The first international summer course in scientific gastronomy was held from 24th to 28th July 2023, in the Cirfood District.
The course is intended for undergraduate and graduate students in the areas of food, cooking, gastronomy and related and will consist of 5 double sessions per day that will cover theoretical and practical aspects of culinary and gastronomic sciences. For this we are planning theory sessions in the mornings and practice/laboratory sessions in the afternoons related to the theory taught in the morning session. See below a preliminary course schedule. The teaching will be developed in the new facilities Cirfood district, which has classrooms and kitchens fully equipped for teaching.
Preliminary program:
| Monday | Tuesday | Wednesday | Thursay | Friday | |
| 8:30 – 10:00
(Coffee break 10:00 – 10:30 h)
10:30 – 12:00h | Introduction to Scientific Gastronomy (Davide Cassi) | Aromatic Science of Molecular Harmonies (François Chartier) | Textures (Pere Castells) | Application Companies and projects of course participants. | Application Visit to processors of Parmesan or Aceto and other |
| 12:00 – 14:00 h | Lunch | Lunch | Lunch | Lunch | Lunch |
| 14:00 – 18:00 h | Laboratory (Davide Cassi) | Laboratory (François Chartier) | Laboratory (Pere Castells)
| Laboratory (Davide Cassi & Pere Castells)
| Free |
The cost of tuition funded by the Organization after selection of students. This cost includes the rental of teaching spaces, cooking equipment and food for practice, coffee breaks for morning and afternoon sessions. The cost of travel, accommodation and dinner is borne by the registered members.
More information
So those interested in attending, please write an email to info@scientificgastronomy.org.
