Academic, scientific, and innovation cooperation agreement for the 2027–2030 period aims to strengthen research, education, and knowledge exchange in the field of gastronomic sciences. Science & Cooking World Congress (SCWC), based in Barcelona, Spain, and Instituto Superior Tecnológico Iche, in Ecuador, have established a framework......
Will take place on 25 and 26 November 2026 at ExpoMeloneras The 13th edition will be held under the “Science & Cooking World Congress” banner, with Pere Castells leading a programme that connects tourism, science and gastronomy. Alejandro Marichal: “Investing in the training of......
Mexico City, Puebla, Oaxaca & Hidalgo Seminar Overview This seminar, administered by CAORC in collaboration with its member center in Mexico, the Americas Research Network (ARENET), and program partner the Science and Cooking World Congress Foundation, is a two-week academic culinary program based in Mexico......
Santiago, Chile – July 28, 2026 For the first time, Chile will host the Science & Cooking World Congress (SCWC), the renowned international congress that connects gastronomy with science, sustainability, and innovation. The event will take place on July 28 in Santiago, marking a milestone......
Barcelona, March 8, 2026 On the occasion of International Women’s Day, commemorated every March 8, Kitchen Meets Up Barcelona held a pre-event gathering on March 3 at Semproniana, the restaurant of renowned chef Ada Parellada. The initiative aimed to highlight the work of women in......
Science & Cooking Foundation and The Kitchen Consultancy officially announce a strategic alliance that marks the beginning of a new phase of collaboration focused on developing projects with real impact in the gastronomic sector. This partnership is born from a shared vision: to create initiatives......
Promoting a New Scientific DisciplineAugust 31 – September 4 This course is aimed at undergraduate and postgraduate students in the fields of food, cooking, gastronomy, and related disciplines. It will take place over five days and will include two daily sessions, combining theoretical and practical......
We have always been familiar with this fifth taste, discovered in Japan and known for its pleasant flavor, but in the West we have only recognized it as such for just over 20 years. We have been exposed to it since infancy, through breast milk,......
Promoting a new scientific discipline From September 1 to 5, 2025 This course is aimed at undergraduate and postgraduate students in the fields of food, cooking, gastronomy, and related areas. It will run over five days and include daily double sessions that combine theoretical and......
We are happy to share some very special news: the Science & Cooking World Congress (SCWC) has been officially established as a Foundation. This change marks a key milestone in our history. By becoming a Foundation, we reaffirm our commitment to knowledge, research, and education......