International Academy of Gastronomy

Scientific committee

Three international AIG supported science and policy symposia – held in Stockholm (2023), Madrid (2025), and Belém (2025) – have demonstrated the growing importance of gastronomy as both a scientific and a policy domain. These events were organised through the combined efforts of the National Academies of Gastronomy, the international scientific community, and leading local universities. Building on this momentum, the International Academy of Gastronomy established a scientific committee in the spring of 2025, to strengthen the Academy’s overall mission and to contribute to the organisation of future international symposia on gastronomy.

As the field continues to expand rapidly, and given its inherently multidisciplinary and multisensory character, there is an urgent need for ongoing evaluation and support of research in the field. Such research must remain closely aligned with the core values of gastronomy, which are increasingly articulated in the growing number of international and national gastronomy manifestos. Together, these manifestos highlight gastronomy as an evolving and significant area of inquiry, as well as socially and environmentally crucial policy area.

For all this, we will rely on new competences and in particular a permanent Scientific Committee which can provide expert scientific advice and recommendations to A.I.G. on matters related to gastronomy, food science and related disciplines. This may include:

  • Selection of the location and theme of future international conferences.
  • Proposition of research priorities and initiatives.
  • Development of educational programs and resources.
  • Ethical considerations in gastronomy research.
  • The impacts of gastronomy on wellbeing, health, society, safety and the environment.

This Committee should also contribute to the promotion of gastronomy as a legitimate and important research area, fostering interdisciplinary collaboration and disseminating scientific knowledge.

The AIG Science Committee is composed by the following members:

ASC Chairman

  • Per-Olof O Berg, prof. em. Stockholm University, Chair Stockholm Conference 2023. Business, Sweden

Science areas:

  • Robert Brummer, prof. Örebro University, Medicine /Natural Sciences, Sweden
  • Claude Fischler, prof. em. SNCF. Paris, Humanities, France
  • Jennifer Smith Maguire, prof. Sheffield Hallam University, Social Sciences, UK
  • Charles Spence, prof. Oxford University, Behavioural Sciences, UK

Conference Chairs

  • Gregorio Varela, Chairman Spain Gastronomy Conference 2025, Nutrition/Food Sciences, Spain
  • Gustavo Braga, Co Chairman of Amazon International Gastronomy Symposium – SIGA 2025, Law, Brazil
  • Christine Lee, General Secretary, Chinese Gastronomy Conference, Hongkong 2026, China
  • (Mari Sandell, Chairman, Finnish Symposium on Gastronomics, Helsinki 2027, Finland)

AIG Executive Committee

  • Fabien Petitcolas, President of AIG, Belgium
  • Maciej Dobrzyniecki Vice-President of AIG, Poland
  • Nicola Kenedi, Member of AIG Bureau, France
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