Promoting a new scientific discipline

The first international Summer School of Scientific Gastronomy will take place the third week of July (24th  to 28th) 2023, in the population of Salsomaggiore in the province of Parma, Italy.

 

The course is intended for undergraduate and graduate students in the fields of food, cooking, gastronomy and related and will consist of 5 double sessions per day that will cover theoretical and practical aspects of the culinary and gastronomical sciences. For this we are planning theory sessions in the mornings and practical/laboratory sessions in the afternoons related to the theory taught in the morning session. Find below a prelimiray schedule of the course. Teaching will take place in the new facilities of the ISISS Magnaghi-Solari, which has fully equipped classrooms and kitchens for teaching.

 

Prelimiray schedule:

 

MondayTuesdayWednesdayThursdayFriday
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)

Fermentations

(To confirm)

Textures

(Pere Castells)

Visit Parmesan  or

Parma ham elaborator

12:00 – 14:00 hLunchLunchLunchLunchLunch
14:00 – 18:00 h 

Laboratory

(Daniele Persegani & Axel Bidon-Chanal &

Davide Cassi)

 

Laboratory

(Daniele Persegani &

Axel Bidon-Chanal &

François Chartier)

Laboratory

(Daniele Persegani & Axel Bidon-Chanal)

Laboratory

(Daniele Persegani &

Axel Bidon-Chanal &

Pere Castells)

Free

 

 

The cost of tuition is €300 per student. This cost includes the rent of the teaching spaces, kitchen equipment and food for the practices, coffee breaks for the morning and afternoon sessions and lunch. The cost of travel, accommodation and dinner is borne by the registrants, although we are looking for ways to finance part of these costs through scholarships linked to sponsors.

 

More information

Those who are interested in attending, please write an email to info@scientificgastronomy.org.