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
Mould aged meat – Manuel Kälin – FMS21
A very sweet article
Long live the food!
CHEF. MEAT. TECH.; The Story of NEW- MEAT™’ –Shai Hayman (Redefine Meat) – FMS22
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
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.