At the Oxford Institute of Applied & Academic Culinary Science and Gastronomy, we are committed to advancing knowledge across food science, culinary arts, and gastronomy disciplines.
Our goal is to produce and disseminate scientific and applied research that contributes to the food industry’s innovation, educational excellence, and broader awareness within related fields.

We collaborate with researchers, chefs, and food science experts on diverse projects exploring topics such as food technology innovation, nutrition and health impacts, sustainable culinary practices, and sensory experience design.

All research outcomes are published in the form of articles, technical reports, books, and scientific presentations, freely accessible to the public.
In this section, you can explore our latest publications, ongoing research projects, and curated collections.