10 Apr Chile to host the Science & Cooking World Congress for the first time

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 in the development of scientific gastronomy in Latin America.

SCWC brings together chefs, scientists, academics, and professionals from the food sector with the aim of generating knowledge, fostering critical thinking, and promoting innovative solutions to today’s food-related challenges.

This first edition in Chile will feature prominent international figures such as Harold McGee, a pioneer in the study of food science; Pere Castells, executive president of the congress and one of the leading promoters of scientific gastronomy; Mariana Koppmann, specialist in applied science in cooking; Denise Rohnelt Araujo, a reference in sustainability and gastronomic education; Eduardo Rukos, a driving force behind culinary innovation in Latin America; and Heinz Wuth, chef and renowned Chilean science and cooking communicator.

Throughout the day, key topics will be addressed, including the relationship between science and cooking, innovation in gastronomic processes, sustainability in food systems, and the transfer of knowledge from academia to culinary practice.

Mariana Koppmann, vice president of the Scientific-Gastronomic Committee, highlights:
“Santiago 2026: the boiling point between scientific rigor and culinary art. An international event you cannot miss.”

Meanwhile, Pere Castells, executive president of SCWC, states:
“If you are thinking about taking a step forward in science and cooking, SCWC Chile 2026 is the place to be.”

The organization also announced that new national and international speakers will be revealed soon, reinforcing the global and multidisciplinary nature of the event.

More than just a congress, SCWC Chile 2026 is envisioned as a platform for interdisciplinary exchange, where gastronomy is understood as a tool for cultural, educational, and social transformation.

With this first edition, Chile positions itself as a new hub for the development of scientific gastronomy in the region, opening spaces for dialogue, learning, and international collaboration.

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