Davide Cassi

Davide Cassi is a Professor of Physics of Matter at the University of Parma. He founded and directs the Gastronomic Physics Laboratory and the spin-off Future Cooking Lab. He was also the first president of the Bachelor’s Degree Program in Gastronomic Sciences in Italy, a groundbreaking achievement in the national academic landscape.

With over 25 years of experience, Davide Cassi studies cuisine and gastronomy through a scientific lens, collaborating with world-renowned chefs and pastry chefs to develop innovative products and culinary techniques rooted in scientific research. In 2002, alongside Chef Ettore Bocchia, he introduced the concept of molecular cuisine, later detailed in the book “Il gelato estemporaneo ed altre invenzioni gastronomiche” (2005). This book stands as the first global manual on the subject and introduces the Manifesto of Italian Molecular Cuisine.

Davide Cassi has participated in numerous public events and radio and television programs. He also contributes to various Italian and international magazines and runs the blog “Il Gastronomo Scientifico”. For his significant contributions to scientific research applied to gastronomy, he has received the Caterina de’ Medici International Award, the Tarlati Award, and the Grand Prix de la Science de l’Alimentation from the Académie Internationale de la Gastronomie.