Students
Professors
Programs
Research
We prepare students to launch their careers by providing a supportive, creative, and professional environment. Our mission is to help students understand, contribute to, and succeed in the rapidly evolving world of food science and gastronomy.
English: Encouraging originality and innovative problem-solving in every aspect of culinary science.
English: Fostering rigorous research, critical thinking, and continuous learning to advance the culinary arts and food science.
English: Building a collaborative and global network of passionate culinary professionals and researchers.
In 2024, the institute introduced 21 new courses across culinary science, gastronomy innovation, sustainable food systems, and advanced food technology. Students enthusiastically explored state-of-the-art kitchens, AI-driven food research, and global culinary workshops, while faculty developed new methodologies to integrate creativity, science, and real-world applications.
Etiam quis sapien in orci feugiat suscipit quis eget risus. Morbi in dapibus magna, et congue tortor. Students loved the system, but the teachers struggled to manage the paperwork and manual tracking.
In 2005, the institute enriched its curriculum with 8 new courses, focusing on advanced culinary techniques, molecular gastronomy, and sustainable food practices. Students enthusiastically embraced the cutting-edge courses, gaining hands-on experience in innovative kitchens, while faculty refined their teaching methods to meet the growing demand.
In 1971, we expanded our curriculum by introducing 15 new courses in culinary arts, food science, and gastronomy research. Students eagerly embraced the new opportunities to explore innovative cooking techniques and food experimentation, while our instructors adapted to managing the growing academic programs and hands-on labs.
