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......
At the end of the 20th century, but especially throughout the 21st century, true culinary innovation based on science and technology has emerged. Classical methodologies have been modified by introducing aspects more typical of scientific laboratories into the kitchen, such as precision in measuring mass,......
by Florence Egal, expert in sustainable food systems Sustainable development can only be achieved through the combination of economic development (including ending extreme poverty), social inclusion, environmental sustainability and good governance (including peace and security) We are presently facing interconnected crises of nature......
In recent years and decades, there has been a growing awareness of the need to reorient and promote the sustainability of food systems. Mass catering, both public and private, can and must be a driver of social, environmental, and economic change, promote responsible consumption and......