Food Meets Science is a gathering place to connect food lovers from all over the world and create a community of all those for whom food and science is passion.
Food Meets Science is a gathering place to connect food lovers from all over the world and create a community of all those for whom food and science is passion.
Is science necessary for gastronomy?
Does gastronomy use science on a daily basis?
Of course! Science and gastronomy are areas that definitely go hand in hand. You can find out more about it through cooking demonstrations as well as speeches by amazing chefs and scientists. The main topics are sustainability and the latest technologies and innovative devices from the world of fine dining.
Is science necessary for gastronomy?
Does gastronomy use science on a daily basis?
Of course! Science and gastronomy are areas that definitely go hand in hand. You can find out more about it through cooking demonstrations as well as speeches by amazing chefs and scientists. The main topics are sustainability and the latest technologies and innovative devices from the world of fine dining.
THE LATEST ARTICLES
The sea from another perspective
Ángel León Ángel León, known as the “Chef of the Sea,” founded the Aponiente restaurant in southern Spain, in an old abandoned tidal mill that he transformed into
How did fermentation shape pre-modern Arab cuisine?
Tala Bashmi & Prof. Daniel Newman At the Food Meets Science conference in Dubai on November 5th, two important figures in the culinary world, Professor Daniel Newman and Chef T
The ancient Japanese art of cutting a bluefin tuna specimen – Kaitai Show – Balfegó
During the 8th edition of The Best Chef Awards at the “Food Meets Science” conference, Jamal Debdi Merabet Masaudi & Joan Grau from Balfegó, a renowned Spanish tun
First drop in the desert – Christophe Devoille, The Royal Tearoom at Atlantis The Royal
At the “Food Meets Science” conference in Dubai on November 5th, Christophe Devoille, Executive Pastry Chef at The Royal Tea Room, located at Atlantis The Royal, captiv
Inspiration “SADYA” celebration of flavors – HIMANSHU SAINI – TRèSIND STUDIO
Hailing from the renowned Trèsind Studio in Dubai, Chef Himanshu Saini has gained widespread international recognition for his innovative and thoughtful approach to traditional In
Excluded, forbidden, banned- the evolution of food choices
While some foods have remained staples for thousands of years, others have fallen out of favor, banned, or forbidden, becoming taboo for various reasons.
Plant-based meat: the sustainable alternative
Plant-based meat, also known as vegan or vegetarian meat, consists of protein-rich food made entirely from plant-based ingredients.
Great expectations for pesticides
The European Union watches agriculture and related problems very closely. It is an essential part of sustainable development policy for all Member States. One of the unresolved iss
Copper pots
There are different perceptions about restaurant kitchens. However, there is a certain detail that is often present in each image. Even the image of a movie kitchen is complemented
Mission
Join us as we discover, share, and grow within our community of academics and chefs in the gastronomy industry. Together we will reimagine and repurpose the future of science and cooking.
Join us as we discover, share, and grow within our community of academics and chefs in the gastronomy industry. Together we will reimagine and repurpose the future of science and cooking.
DUBAI 2024
Overview
Agenda
Speakers
Partners
WHY ATTEND?
It's a great opportunity to exchange knowledge and experiences, discuss current topics, and debate on universal topics from the world of fine dining.
WHO ATTENDS?
International Chefs, international press, partners, lovers of gastronomy and business solutions providers
GET INVOLVED!
Gain visibility by exhibiting, securing meetings with attenders.
SEE OUR LAST
Become a Partner
We work with a diverse network of visionary partners who share our passion for the science and gastronomy industry.
The Best Chef Awards
Food Meets Science is an interdisciplinary project supported by The Best Chef.
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PARTNERS
PARTNERS
