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 in...

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 loss, climate change and...

by Davide Cassi Department of Scienze Matematiche, Fisiche e Informatiche, University of Parma, Italy   In June 1756, the Duke of Richelieu, leading an army of 12,000 men, embarked on the occupation of the island of Minorca, which was under English rule at the time. His military chef...

It will come as no surprise to hear that the integration of scientific knowledge in cooking, such as the kinetics of enzymatic reactions and their dependence on temperature or pH, has revolutionized our understanding and ability to manipulate texture, flavor, and/or aromas in the gastronomic...