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
Smoking – the oldest food preservation method
Smoking food is one of the oldest and most popular preservation methods known to humans. For centuries, people have used smoke to preserve food, enhance its flavor, and extend its
Is zero waste a trend?
Sustainability in living was a trend a few years ago. Today, it is a way to make conscious consumer decisions and express concern for the environment, climate, and even the communi
This bowl is salty!
The colors and general appearance of the food are crucial to the taste. We wouldn’t eat a blue tomato with that much appetite (it would probably bring to mind mold and rot); or a
Why do grilled dishes taste so good?
The science behind the process Have you ever heard of the Maillard reaction? It was first described by the French chemist Louis-Camille Maillard in 1912, and it is also referred to
What great taste!
We often wonder if we like something or not – we comment on whether we prefer spicy or mild cuisine, and we know how enormous our craving for sweets can be. The sense of taste is
What is the lyophilization process?
Do you go mountain climbing, or maybe you practice survival? If so, you’ve probably heard of freeze-dried food. Contrary to appearances, such food will be useful not only when yo
Genes and diet – what do they have in common?
It would seem they are in no way related, however, this is a false assumption. The Genotype diet is a DNA-based diet that can be very effective. This diet can help prevent and even
Coffee is life!
We often hear that drinking coffee is harmful and that you should not drink it too often or make it too strong. Sometimes even that you should not start your day with coffee. Is al
Bananas are getting more and more popular!
Yes, it’s true. This is why we can find more and more varieties of this fruit in grocery stores. It’s hard to be surprised – they have so many vitamins and nutritional value.
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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