Gastronomy Unexplored: Integrating Science, Art and Culture in Culinary Innovation

   
The conference is designed to explore the diverse and intricate world of gastronomy, focusing on the intersection of scientific research, culinary arts, and cultural studies. This event will bring together experts and enthusiasts from various fields to discuss a wide range of topics related to food science, culinary techniques, and the historical, cultural, and sensory aspects of gastronomy.

Participants will engage with a range of subjects, including gastronomic sciences such as food chemistry, gastro-physics, microbiology, safety, and nutrition. Discussions will cover the latest advancements in gastronomic engineering and technology, as well as new ingredients and the development of innovative dishes. The conference will also explore culinary science and art, focusing on the transformation of food through molecular gastronomy, cutting-edge culinary techniques, and creative culinary concepts.

Equally represented will be the social sciences and humanities within gastronomy, with sessions addressing the history and anthropology of food, food heritage, gastronomic tourism, and the role of food philosophy in shaping culinary traditions. Attendees will have the opportunity to trace the evolution of gastronomic practices, as well as the cultural and geographical factors that shape global food systems. Consumer studies and gastronomic communication will also be explored, focusing on how food cultures are shared and marketed.

The conference will highlight sustainability and food sovereignty, addressing environmental impacts, agro-ecology, and the role of gastronomy in improving the quality of life. Insights into gastronomic safety, food law, and culinary education will further enrich discussions, offering a comprehensive view of the global food landscape.

By integrating scientific analysis, culinary creativity, and cultural exploration, this conference seeks to foster a deeper understanding of gastronomy, celebrating the rich diversity of food and its profound impact on our lives and societies.

Join us as we explore the science, history, and art of food, and its influence on modern culinary practices and traditions!

CONFERENCE VENUE
VIZJA University
Okopowa 59, 01-043 Warsaw, Poland

CONFERENCE FEE
180 EUR

IMPORTANT DATES

• Conference registration deadline: 18 August 2025
• Notification of acceptance (oral presentation or poster): by 20 August 2025
• Final poster submission deadline: 26 August 2025

DAY 1 - SCIENCE, INNOVATION & THE SENSES

09:00 - 09:30 - Registration & Welcome Coffee

09:30 - 10:00 - Opening Ceremony - Welcome by the organizers, introduction of keynote speakers,
presentation of the conference agenda.

10:00 - 11:30 - Session I: Gastronomic Science - From Chemistry to Microbiology
- Chemical transformations in cooking: modern perspectives on traditional techniques
- Microbial creativity: fermentation as a source of innovation
- Food safety and quality: emerging technologies and global challenges
- Gastrophysics: the multisensory science of eating

11:30 - 12:00 - Coffee Break & Networking

12:00 - 13:30 - Session II: Culinary Innovation and Molecular Gastronomy
- The art and science of molecular cuisine
- New ingredients and textures: edible design in contemporary gastronomy
- Kitchen as a lab: advanced culinary techniques
- Case studies: collaborations between chefs and scientists

13:30 - 15:00 - Lunch & Culinary Demo: "The Science Behind the Plate"

15:00 - 16:30 - Session III: The Philosophy and Anthropology of Food
- The philosophical meaning of food and eating
- Anthropological roots of culinary traditions
- Food and identity: what we eat and who we are
- Evolution of food rituals across cultures

16:30 - 17:00 - Break & Poster Session

17:00 - 18:30 - Session IV: Gastronomy and Sustainability
- Gastronomy and food sovereignty
- Agro-ecological practices and local sourcing
- Climate change and responsible consumption
- Towards zero-waste kitchens: challenges and solutions

19:00 - Gala Dinner & Culinary Experience - Theme: "Fusion of Tradition and Innovation" - a
multisensory dining journey

DAY 2 - CULTURE, COMMUNICATION & CULINARY FUTURES

09:30 - 10:00 - Morning Coffee & Day 2 Briefing

10:00 - 11:30 - Session V: Food Heritage and Gastronomic Tourism
- Preserving culinary heritage in a globalized world
- Food as a cultural narrative
- Gastronomic tourism and local economies
- The geopolitics of taste

11:30 - 12:00 - Coffee Break

12:00 - 13:30 - Session VI: Food Communication and Consumer Perspectives
- Storytelling in gastronomy: media, branding, and marketing
- Digital food culture: from blogs to TikTok
- Sensory communication and product perception
- Consumers and trends: what drives food choices?

13:30 - 15:00 - Lunch & Discussion Tables

15:00 - 16:30 - Session VII: Culinary Education and Future Food Professions
- Innovative models in culinary and gastronomic education
- The role of interdisciplinary teaching in food studies
- Chefs, scientists, communicators: redefining gastronomic roles
- Building academic networks in food innovation

16:30 - 17:00 - Final Discussion & Closing Remarks - Summary, future collaboration opportunities
(e.g. COST, Horizon Europe, ERC), and farewell.



  

Prof. Andrea Pieroni
University of Gastronomic Sciences in Pollenzo, Italy
President of International Society for Gastronomic Sciences and Studies

 
dr Iwona Mentel
Andrzej Frycz Modrzewski Krakow University, Poland
mgr Agata Bień-Krawiec
Andrzej Frycz Modrzewski Krakow University, Poland
mgr Elżbieta Dzidzińska-Kieblesz
Andrzej Frycz Modrzewski Krakow University, Poland
mgr Jolanta Kasprzak
VIZJA University, Poland
mgr Aleksandra Prus
VIZJA University, Poland
mgr Maciej Banach
Andrzej Frycz Modrzewski Krakow University, Poland
 

GUIDELINES FOR CONFERENCE ABSTRACTS

Abstracts are a mandatory component of the speaker registration form. They must not include any figures, charts, illustrations, or photographs. The maximum character limit is 2,000 characters including spaces. The title, authors, and affiliations are not counted towards this limit.

An original research abstract should include the following sections:

• Introduction
• Aim of the study
• Materials and methods
• Results
• Conclusions
• Keywords (3–5)

POSTER SESSION PRESENTATION – INFORMATION

• Poster presentations must be delivered in English.
• The time allocated for each poster presentation is 3 minutes.

Technical requirements for poster preparation:

• File format: .jpg
• Minimum resolution: 1920x1080 pixels
• Landscape orientation