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 science behind plant-based burgers – Ariette Matser – FMS21
Weightlessness and the Human Body – Reinhold Ewald – FMS21
Creativity and most Representative Techniques – Eduard Xatruch (Disfrutar) – FMS22
The Power of Food – Massimo Bottura (Osteria Francescana) and Jessica Rosval (Casa Maria Luigia) – FMS22
Été, été’s signature, mango tarte and caviar mille feuille’ – Natsuko Shoji (Été) – FMS22
‘Waste on the plate: Reimagining Food waste’ – John Feeney and Joke Putseys (Custom Culinary®) – FMS22
”La regola del capriccio” – The Capriccio rule – Franco Pepe (Pepe in Grani) – FMS22
How and what the people will eat in the future? – Andoni Luis Aduriz (Mugaritz) – FMS22
One apple a day keeps the doctor away…
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.
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.
PARTNERS
