Academic & Research
It’s silly to do the same things over and over again
and expect different results
Einstein
The future requires new solutions. La FuGa looks for a powerful
network of academic institutions and joint research projects. We believe in an
open source community where information is shared
research
areas
LaFuGa links multiple accredited research centres. To unite thoughts and efforts is, in our opinion, the best way to reach the best outcome! Take advantage of the connections we offer!
Natural food production, food heritage, food science, and food procession will be the daily topics discussed in our network where the most cutting edge techniques and ideas are shared.
students
exchange
LaFuGa offers stages for students of different backgrounds (from gastronomy degrees to universities). Setting up tailored learning experiences, in different establishment around the world, multidisciplinary, the student will gain a deeper and better understood insight of the project it is working on. Take advantage of this unique opportunity!
Collaboration
Work with other universities, research centres, companies and expert of any kind. You will be at the epicentre of a vast amount of interlinked knowledge, where you’ll be able to have a “dream” team for your project. This is the easiest way to obtain the best outcome possible.
network
Any question you are asking yourself, having access to our community will surely bring you the best answer from the most influential experts in the sector. Join LaFuGa now!
Access a network of different culinary laboratories that support members in their development and research.
Become a supporter
and contribute to our projects and association.
As a supporter, you not only do good for our nature and our future,
you’ll also get discounts on our events or associated courses.
Researcher of LaFuGa
Francisco “Paco” Álvarez Ron
MSc in Gastronomic Sciences and BSc in Human Nutrition and Dietetics – Manager of Food Alchemist Lab – Future Food Institute, Bologna. I’m curious, proactive and totally passionate for science and gastronomy. The future of food will be healthier and tastier and I want to be part of this big change that is happening.
– click here –
"Paco"
Josè De La Rosa Morón
Biologists adsorbed by gastronomy and the sciences around it, with a high affinity to microbiology. Gastronomic Sciences master degree student from Basque Culinary Center as union nexus between his background and what he really loves. Product Design and Food Design passionate.
– click here –
Josè De la rosa
Elena Lorenzi
PhD in Neuroscience, postdoctoral fellow in the Animal Brain and Cognition Group at the Center for Mind/Brain Sciences – University of Trento
– click here –
Elena Lorenzi
Our research connections
Contact
La-FuGa
International headquarter
Putzen-Pozza, 24,
39058
Sarentino BZ
ITALY
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