Public lecture series at ETH Zurich, three lectures per semester

In collaboration with ETH soft matter physics Prof. Dr. Thomas Michaels, Tastelab curates and organizes a series of public lectures at ETH Zurich, showcasing how cooking is always applied physics and chemistry.

Well-known figures from the culinary world - chefs, producers and entrepreneurs - are invited to ETH as guest lecturers and contribute their practical expertise. Together, ETH professors and culinary experts take up everyday food topics - from a scientific as well as an applied perspective.

The Cook the Science lectures demonstrate that science is not remote and theoretical, but relevant and useful to our daily life, that it can improve our understanding and our skill at a mundane task such as cooking.

Lectures and culinary experts so far include:

22. October 2024: “Heat transfer: Charring , browning & flavour
with Rebecca Clopath, Alpine Natural Chef, Biohof Taratsch

12. November 2024: “Elasticity: The wonder of bread making”
with Jens Jung, John Baker and Jung bakeries

3. December 2024: “Gelation: Wobbly physics on your plate”
with Markus Stöckle, Restaurant Rosi, Zurich

18. March 2025: “Granular matter: The secrets of barista coffee
with Shem Leupin, Stoll Kaffee and COFFEE, Zurich

8. April 2025: “Emulsions and foams: The art of ice cream”
with Elif Oskan, Gül Restoran Zurich and Miss Marshall

13. May 2025: “Fermented food: Healthy, tasty, alive”
with Patrick Marxer, DasPure, Wetzikon

Event details and ticket booking at www.ethz.ch/cookthescience.
Find recent news on Instagram and videos of past lectures on Youtube.

Collaboration with ETH Zürich and Life Science Zurich.