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.
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.
THE LATEST ARTICLES
The Culinary Potential of Pine
The use of pine in the kitchen has a long history in various cultures, despite seeming like a fairly new and unusual trend. Are all pine trees edible? How do you collect and prepar
Yeast – what is it?
Yeast is an amazing product. We pay little attention to it, although they it served humanity for centuries. Initially, people used it without knowing what it was or where it came f
“Reduce, Reuse, Recycle” by Roca Brothers
When we think of recycling in a restaurant, we often think of colored bins, sometimes a composter or activities leading to less-waste and zero-waste. However, our associations are
Confit means long and tasty
In fact, the confit method has its roots in France (confire - to conserve). It consists of long cooking in fat, oil, or syrup.
Ubiquitous microplastic
Microplastics are ubiquitous and scientists have found traces of them in unexpected places such as the top of Mount Everest and the bottom of oceans.
Cachirra and anchovies – does it mean the same?
Cachirra and anchovies are both types of dried fish that are used in various cuisines around the world. While they share some similarities in their production and use, there are al
The Fine Taste of Labels
Knowledge of wines makes you seem more classy and helps with the impression of a cultured and refined person. Sommeliers need many years to learn their profession. But what really
Smoke point – what is it exactly?
We know that fried foods are not the healthiest, but by gaining knowledge, you can slightly improve this process.
Food Meets Science PRO 2023
STAY TUNED! More information coming soon.
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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