Free 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.

Upcoming events:

07. October 2025: Chocolate - Delicious Phase Transitions with Laura Schälchli (laflor)

29. October 2025: The Right Bite: Transforming Plant-Based Proteins with Michaela Frank and Prof. Dr. Patrick Rühs

25. November 2025: Melting, Dilution and Viscosity: The Science of Cocktails with Sarah Madritsch

Ticket booking opens three weeks in advance at www.ethz.ch/cookthescience.
Find recent news on Instagram and videos of past lectures on Youtube.

Lectures and culinary experts so far include:

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

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

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

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

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

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

Collaboration with ETH Zürich and Life Science Zurich.