Scientific gastronomy is a discipline that applies the methods and knowledge of science to the understanding and improvement of gastronomy.
Full Manifesto →
What We Do
Research
We foster scientific inquiry at the crossroads of physics, chemistry, biology and culinary arts — building the foundations of a rigorous new discipline.
Education
Summer Schools, Workshops and programmes worldwide — bringing scientists and chefs together in a shared, extraordinary classroom.
Community
An international network of scientists, chefs, universities and institutions united by a passion for understanding what truly happens in a pot.
Next Edition — Salsomaggiore 2026
31 August – 4 September 2026 · Istituto Solari Magnaghi, Salsomaggiore Terme
International Summer School of Scientific Gastronomy
An intensive week-long programme where scientists and chefs explore the physical and chemical principles behind cooking. Four extraordinary editions in Italy.
Summer School →Where Physics Meets Flavour
From the thermodynamics of the Maillard reaction to the fluid dynamics of a reduction — scientific gastronomy investigates the rigorous, joyful, delicious principles underlying every dish.
About ISSG →
The Manifesto Principles
The Barcelona Manifesto (2019) defines the founding principles of Scientific Gastronomy as a discipline.
Scientific Foundation
Scientific gastronomy applies the methods and knowledge of science — physics, chemistry, biology — to the understanding and advancement of gastronomy.
Cultural Respect
Scientific gastronomy respects and values all culinary traditions, approaching each culture’s food heritage with curiosity, rigour and deep respect.
Open Collaboration
The society fosters open exchange between scientists, chefs, technologists and educators across institutions, disciplines and national boundaries.
Public Outreach
Scientific gastronomy communicates its findings openly, contributing to public understanding of food, nutrition and culinary culture at every level of society.
International Network
Universities, research institutes and culinary schools united by the principles of scientific gastronomy.