Davide Cassi is Professor of Physics at Matter at the University of Parma, where he has founded and actually directs the Laboratorio di Fisica Gastronomica and its spin-off Future Cooking Lab. He has been also the first president of the first Degree Course in Gastronomic Science in an Italian University.
For more than 25 years, he has been studying cuisine and gastronomy from a scientific point of view, collaborating with the world’s best chefs and confectioners, developing new products and new techniques of science based on scientific research.
In 2002, together with chef Bocchia, he introduced the idea of ​​molecular cooking, as defined in the book Il gelato estemporaneo ed altre invenzioni gastronomiche (2005), the first manual on this theme in the world (the book has been translated in Spanish with the title “La ciencia en los Fogones”). The Manifesto of Italian Molecular Cookies is presented in that text.

He has participated in numerous public events and radio and television broadcasts, collaborates with Italian and foreign magazines and is responsible for of the Il Gastronomo Scientifico (gastronomoscientifico.blogspot.it) blog.

For his research on science and gastronomy he was awarded the Caterina de ‘Medici International Prize, the Tarlati Prize and the Grand Prix de la Science de l’Alimentation de l’Académie Internationale de la Gastronomie.

Università di Parma
Website

Cooking Hackers. The true story of molecular cuisine

During the last twenty years cooking art has evolved significantly thanks to the contribution of scientific research. Here, we retrace the milestones of this collaboration and look at the most important innovations that have been introduced.

Ref.: D.Cassi, Science and cooking: the era of molecular cuisine, EMBO Reports 12(3):191-6 · (2011)