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What is open science?
What is open in open science?
What is the new role of researchers in the digital era?

Do you enjoy exploring gastronomy? Are you interested in meeting colleagues from different research disciplines and different gastronomic cultures? This sensory learning course is a learning course about open science, through an open gastronomy experience. We want to translate the openness of the creative and innovation processes from the cooking field to others. The kitchen is our open lab.

With this radical creative course, we want to engage Aalto's doctoral researchers, post-docs, and faculty in a fun and engaging way to learn and experience open science practices and principles that arise with digital technologies and tools and open physical and digital infrastructures.

These practices and principles of open science can contribute in a substantial way in finding solutions for SDGs and grand societal challenges, engaging in new ways with research in society, and nurturing innovative and entrepreneurial researchers.

Let's co-cook both online and physically in our final gala and explore together the science of this & next decade!

Structure

Cooking open science! course starts on 6 March at 14.15 until 17.00 and continues weekly until 10 April 2025. 

Module 1. Open gastronomy for science (online) 
Module 2. Open methods for cooking (online) 
Module 3. The "secret" recipe (online) 
Module 4. Deconstructing science by cooking (online) 
Module 5. Cooking beyond the edges of conventions of science (online)  
Module 6. Co-cooking Open Science! (on-site) 

Module 1-5 will be taught through an online cooking experience. Participation in the course requires completing small pre-assignments before each session. Zoom links and pre-assignments will be sent weekly. Please kindly be in a kitchen, with a standard cooking capacity, for the sessions. Module 6 is the final gala and will be taught at Aalto's premises. 

This Aalto course will also feature with the participation of 3 guest speakers from the Italian University of Gastronomic Sciences of Pollenzo & Slow Food Association.