“Thanks to science in the kitchen we can become fantastic hackers", says Davide Cassi, Professor of Physics of Matter at the University of Parma, where he has founded and manages the Gastronomic Physics Laboratory. Cassi will hold a conference during SISSA in FESTA, the appointment with which every two years the institute opens its doors to the city to present the School’s activities and protagonists to the public. SISSA makes the event coincide with an exploration of the relationship between research and one of our senses. This year it is the turn of taste, ranging from eating behaviour to science in the kitchen. In this regard, Cassi continues, “chefs and scientists have worked together and come up with a huge number of new techniques and recipes. For example, the use of liquid nitrogen to transform a cup of espresso into ice cream or cooking fish in the dishwasher". The scientist from Parma is just one of the protagonists of the rich programme of workshops, guided tours, mini conferences and tasting sessions scheduled for 15 June, starting from 2.30 pm in the SISSA campus. The event is part of the celebrations of the School’s 40th Anniversary and is co-organised by the Municipality of Trieste – Department of Education, School, University and Research.