| DATE | ACTIVITIES |
| March 28, 2025 | Opening of early registration with discount and call for submission of research abstracts leading to the presentation of scientific papers |
| May 30, 2025 | Deadline for submission of research abstracts |
| May 31, 2025 | Final deadline for early registration with discount |
| June 1st, 2025 | Start of registration at full price |
| June 30, 2025 | Notification of acceptance to scientific paper presenters and definition of thematic areas |
| August 28 to 30, 2025 | SIGA 2025 |
As early as the 1970s, Fischler realised that food had been neglected and understudied by the social sciences. He set about developing a unifying "fundamental anthropology" approach, i.e. research that attempted to integrate both the unity and diversity of the human relationship with food, the social and cultural as well as the biological dimensions. He developed cross-disciplinary approaches to food cultures and their evolution, to eating behaviour, to medical vs lay perceptions of the relation of food and health and to the perception of risks associated with food. After his 1990 book « L’Homnivore », a synthesis on food and nutrition trying to bring together knowledge and questions from both the social and other sciences (then a first, still in print and, according to its Wikipedia entry, « a classic »), Fischler developed cross-cultural comparative studies on collective views of food and health in European and Western countries. Results showed considerable differences in eating patterns and attitudes, matching significant variation in prevalence of non-communicable diseases and obesity. Fischler also contributed to the field of well being and happiness, in collaboration with Daniel Kahneman and his team, again in a cross-national comparative perspective. His recent and current focus is on sustainable food systems and on the anthropology of commensality (sharing food, eating together – or not) and on a multi-country comparative project on what is perceived as traditional or modern in food across cultures. Fischler also published, among other works, a book on wine (Du Vin) and edited « Selective Eating: The Rise, Meaning and Sense of « Personal Dietary Requirements » ». He sat on various national and European level committees and boards, including the French National Program for Nutrition and Health (PNNS), the European Food Safety Agency and the board of its French counterpart.
Denise Oliveira e Silva is the deputy director of Fiocruz Brasília and a researcher in Public Health at the Oswaldo Cruz Foundation. She holds a Master's degree in Food Science from the University of Ghent, Belgium (1992), a Master's in Public Health from the National School of Public Health, Fiocruz (1995), a PhD in Health Sciences from the University of Brasília (2000), and a Postdoctoral degree in Food Anthropology from the École des Hautes Études en Sciences Sociales in Paris, France (2012). She has worked on the formulation of the National Policy on Food and Nutrition, the Health Policy for the Black Population, the Organic Law on Food and Nutritional Security, and SISVAN at the Ministry of Health. She was the director of Fiocruz Brasília and an advisor for CONSEA. She coordinates the Food, Nutrition, and Culture Program of Fiocruz Brasília, the Brazilian Observatory of Eating Habits (OBHA), and the Journal of Food and Culture of the Americas (RACA). She serves as a lecturer in graduate programs.
Gabriel Sola, a rural producer and Secretary of Agriculture of Atibaia-SP since 2021, temporarily held the Secretariat of Economic Development in 2022 and led the Municipal Coordination of Employment and Income of Atibaia from 2019 to 2020. He was an elected member of the Municipal Youth Council during the 2014/2016 term.He is a specialist in Agribusiness from USP/ESALQ, graduated in Law from the São Francisco University of Bragança Paulista, and currently studying Agricultural Engineering at the São Francisco University of Itatiba.Among his main achievements are: public policies to strengthen local agriculture and preserve the environment.He is the creator of events such as the 10th National Strawberry Symposium, the 1st and 2nd Meetings on Stingless Bees, and the 8th Sheep Expo.
President of the Royal Academy of Gastronomy of Spain for 40 years, he is currently the President of the Ibero-American Academy of Gastronomy, Honorary President of the International Academy, and Co-President of the European Community of New Gastronomy. He has collaborated with educational institutions as a professor, advisor, and project director, such as the Chair of Gastronomy at Alfonso X el Sabio University, the Code of Ethics for Gastronomy Professionals at Francisco de Vitoria University, and the IE Gastronomy project at the Institute of Business. Founder and Secretary-General of the Spanish Foundation for Nutrition, he has dedicated years to promoting a healthy, supportive, sustainable, and satisfying diet (the New Gastronomy of the "four S's"). He is the author and co-author of several books on gastronomy, such as "The Kitchen of Freedom," "Healthy Food," and "The Cooks of Wine." He maintains a constant presence at events and in the media. A significant part of his professional journey has been dedicated to communication and consulting. ...
Biologist by training (Gama Filho University) and Doctor in Food Science from UFRJ. Professor at the Institute of Microbiology at UFRJ, where he coordinates the Food Microbiology Laboratory. He participated in the Board of the Brazilian Society of Food Science and Technology (Rio de Janeiro branch). He actively participates as a consultant and in reports on food safety on TV channels. He was a consultant and co-host of the show Santa Ajuda on the cable TV channel GNT.
Emeritus Professor of Marketing at Stockholm University, and previously Executive Director of the Stockholm School of Entrepreneurship and Professor of Strategic Management at Copenhagen Business School. Berg was president of the Swedish Academy of Culinary Arts and Meal Sciences 2022-24 and president of the Stockholm Gastronomy Conference 2023. He was responsible for the Stockholm Program of Place Branding (STOPP) research program and one of the initiators of the International Place Branding Association (IPBA). One of his research lines has focused on place branding and regional development, for example, 'Branding Chinese mega cities' (Berg, P.O. and Björner, E. 2014) and 'City branding' (Lucarelli, A. and Berg, P. O. 2011), as well as on the sensory and affective elements in place branding through food and gastronomy (Berg PO, Sevón G 2014). His current research focuses on the development of gastronomic destinations from a strategic perspective.
Paulo Machado is a multifaceted professional. He has a master's degree in hospitality, is a chef at the Paulo Machado Institute, is a TV host on Rede Globo's Modo Viagem channel, and is a food columnist for CBN. He also teaches gastronomy classes throughout Brazil and around the world. Since 2013, he has led Food Safaris, gastronomic expeditions that provide a deep immersion in the food culture of the regions he visits. Paulo's resume also includes studies and work experience in restaurants in Europe and Brazil, where he creates the menu for the following tours: Recanto Ecológico Rio da Prata and Estância Mimosa in the Bonito region, one of the world's top ecotourism destinations. He has promoted Brazilian Cuisine Festivals in over 15 countries, notably Thailand, Kenya, Italy, Peru, China, Singapore, and Japan. In 2015, the chef and researcher received the Dólmã Award for best chef in the national category, and in 2018, he won the Fantástico competition with the best stroganoff in Brazil, made with alligator meat. Co-founder of the Pantanal Gastronomic Route, he promotes the Pantanal at the world's largest tourism fairs. In 2019, he received the Pantanal Merit Collar from the government of Mato Grosso do Sul and the Knight of the Order of Rio Branco from the Brazilian federal government for his work as an ambassador for Pantanal and Brazilian cuisine, respectively. He currently resides in Barcelona, the starting point for his culinary expeditions around the world.
President of the Royal Academy of Gastronomy of Spain for 40 years, he is currently President of the Ibero-American Academy of Gastronomy, Honorary President of the International Academy, and Co-President of the European Community of New Gastronomy. He has collaborated with educational institutions as a professor, advisor, and project director, such as the Chair of Gastronomy at the Alfonso X el Sabio University, the Code of Ethics for Gastronomy Professionals at the Francisco de Vitoria University, and the IE Gastronomy project at the Instituto de Empresa. Founder and Secretary-General of the Spanish Nutrition Foundation, he has dedicated years to promoting healthy, supportive, sustainable, and satisfying eating (the New Gastronomy of the "four S's"). He is the author or co-author of several books on gastronomy, such as "La Cocina de la Libertad," "La comida saludable," and "Los cocineros del vino." He maintains a regular presence at events and in the media. Much of his professional career was dedicated to the area of communication and political consultancy, having been General Director of RTVE during the Transition and advisor to President Adolfo Suárez.
Renata Cabrera is a food researcher, author of the book From the Field to the Table - How to Create Your Own Gastronomic Tourism Roadmap and former secretary of Culture and Tourism of Jarinu (SP). With more than a decade of experience in agroecological food systems and sustainable tourism, he has developed projects that connect culture, territory and gastronomy, valuing Brazilian sociobiodiversity. His work invites travelers to become curators of their own experiences, promoting authentic itineraries that respect local knowledge and foster the creative economy.
Sidiana da Consolação Ferreira de Macêdo. Adjunct Professor at the Faculty of History of the Federal University of Pará, Ananindeua Campus. She holds a Master's degree in Social History of the Amazon and is the author of the book "What We Eat: A History of Supply and Food in Belém (1850-1900). She holds a PhD in Social History of the Amazon from the Graduate Program in Social History of the Amazon at the Federal University of Pará. Her thesis was titled "Mestizo Cuisine. A History of Food in Belém" (Late 19th to Mid-20th Century). She is a certified professor in the Professional Master's program in History (Profhistória). She is a collaborating professor in the Graduate Program in Social History of the Amazon (PPHIST). She is a food historian and leader of the research group Alere - Research Group on the History of Supply and Food in the Amazon, a group registered and certified on the CNPq Research Groups Platform. She is a collaborating researcher with the Transnational Network DIAITA - Food Heritage of Lusophony. She is the leader of the Research Group GHAIA (Food History Group in Ibero-America). Author of the blog @daquiloquesecome. She is a full member of the Historical and Geographical Institute of Pará, chair number 36, whose patron is Raymundo Cyriaco de Alves. She is a member of the Editorial Board of Scientific Journals such as the Brazilian Journal of Gastronomy RBG and the Mangút Journal: Gastronomic Connections (UFRJ-INJC). She is a collaborator at the Historical and Genealogical Institute of Campinas.
Born in São Paulo but raised in the countryside, Telma Shiraishi dropped out of medical school at USP because she missed developing her artistic side through multiple interests, such as flowers, art, and animals. At the height of the 1990s, Telma worked as an assistant to fashion designer Fause Haten and, over time, began to participate in the creation of collections. Eventually, she left fashion and gradually moved into cooking – a true passion. She began hosting dinners and cocktails for friends and events, eventually opening Aizomê. Her work earned the chef, who also heads the kitchen at the Japanese Consulate in São Paulo, the title of Ambassador for the Dissemination of Japanese Culture and Cuisine, granted by the Japanese government. Telma is the first Brazilian professional and one of the few women in the world to receive this honor. The recognition of her work has also earned her awards from specialized media. Under her leadership, Aizomê was elected, for three consecutive years, the best Japanese restaurant by Melhor de São Paulo, a special guide published by the Folha de S. Paulo newspaper, and Telma herself was chosen as chef of the year in 2019 by the same jury – here too, the first woman in the publication's history to hold the title. In 2021, the chef was a finalist in Latin America's 50 Best Restaurants 2021, in the Estrella Damm Chefs' Choice Award - Best Reinvention category, for having implemented a new Aizomê restaurant at Japan House São Paulo and for spearheading the Água no Feijão social project, which has distributed more than 250,000 lunch boxes since the 2020 quarantine. Telma was also named the best Japanese cuisine professional in Prazeres da Mesa magazine's Best of Gastronomy awards in 2022 and again in 2024. The category's name even had to change when Telma won the award for the first time – previously, it was called "best sushi chef." Currently, the chef is dedicated to exploring the theme of Japanese-Brazilian cuisine, rediscovering the stories, flavors, and adaptations of recipes and ingredients that were necessary in the various Brazilian regions that welcomed Japanese immigrant communities. The goal is to record and value the encounter of the two cultures, resulting in something unique and rich in diversity and flavors, bringing together the best of Brazil and Japan.
Rosario Olivas Weston is the head of the Peruvian Food Observatory Research Project at the University of San Martín de Porres, and a guest lecturer at various universities, including those of Córdoba (Spain), Santiago de Compostela (Spain), Los Andes (Chile), Católica (Chile), Chile (Chile), and Casa de América (Spain). She is a member of the International Academy of Sensory Analysis, the Latin American Gastronomy History Academy, Secretary General of the Peruvian Gastronomy Academy, honorary member of the Peruvian Association of Chefs, founding president of the Peruvian Association of Sommeliers, Peru’s representative at L’Association de la Sommellerie Internationale (ASI), and a member of the Peruvian Tourism Press Association. She has won the Best Culinary History Book of the World award three times, granted by the Gourmand World Cookbook Awards. She is also a recipient of the National Gastronomy Award.
He began his professional career in Amazonas. He served as Mayor of Maringá for two terms: 2005 to 2012. He served as Secretary of Planning and General Coordination and later as Secretary of Urban Development for the State of Paraná. He worked as a consultant on Sustainability and Collaborative Governance and organized international missions for public officials. He developed the Technological Surveillance program for FIEP (Federation of Industry of Paraná) and the "The Future of My City" project for CBIC (Brazilian Chamber of the Construction Industry). He is currently serving his third term as Mayor of Maringá.
Fabiana Mortimer Amaral é Líder de Grupo de Pesquisa e Professora de Gastronomia no Instituto Federal de Educação, Ciência e Tecnologia de Santa Catarina (IFSC) há 19 anos. Com formação em Bioquímica de Alimentos pela UFSC e em Gastronomia na França, ela é Mestra e Doutora em controle de qualidade de alimentos. Fabiana lidera o Núcleo de Estudos em Gastronomia, um grupo de pesquisa focado na culinária brasileira e sustentável, e é pesquisadora no desenvolvimento e divulgação de produtos gastronômicos brasileiros, utilizando insumos da biodiversidade da Mata Atlântica e Caatinga. Ela também é membro do grupo gestor da Cidade Criativa UNESCO da Gastronomia em Florianópolis desde 2018.
Mestre em Ambiente Construído e Patrimônio Sustentável pela Escola de Arquitetura e Urbanismo da UFMG, Especialista em Políticas Públicas, além de Bacharel em Turismo e Administração Pública. Com 18 anos de experiência, tem se dedicado ao desenvolvimento do turismo em Belo Horizonte, contribuindo para o fortalecimento do setor na cidade. Ao longo de sua trajetória, adquiriu expertise na elaboração, execução e monitoramento de projetos, organização de eventos técnico-científicos, coordenação de estudos e pesquisas, além de planejamento e gestão estratégica. Atualmente, exerce o cargo de Diretor Interino de Políticas de Turismo e Inovação na Belotur, onde continua a promover iniciativas que impulsionam a inovação, os processos criativos, a gastronomia e o desenvolvimento sustentável do turismo em Belo Horizonte.
Bachelor's degree in Tourism and Master's degree in Geography from UFPA. He has been a faculty member at the Tourism College of UFPA since 1979. He is a full member of the Historical and Geographical Institute of Pará - IHG and a member of the Brazilian Academy of Gastronomy. He is the author of the work 'Cozinha do Pará - The Flavor of Brazil'. He is part of the ALERE research group, linked to CNPq, focusing on the History of Food in the Amazon, and is pursuing doctoral studies in Tourism, Heritage, and Culture at the University of Coimbra.
Morena Leite grew up in Trancoso, on the seas where the Portuguese arrived in search of spices 500 years ago in Brazil. Trancoso is located in Porto Seguro, a corner of the world that welcomes people from different places, and this contact awakened Morena's curiosity about people. At her parents' restaurant, which houses a tropical orchard, she fell in love with fruit, having breakfast with the inn's guests, and there she realized she could read people through their culinary personality. She considered studying international relations and anthropology, but her gastronomic DNA eventually prevailed, and she became a chef, following in the footsteps of her mother, Sandra. She graduated from Le Cordon Bleu in Paris in 1999 and later came to São Paulo, where she ran Capim Santo for 18 years, building a team of over 500 employees. She has established herself not only as a chef but also as an important figure in promoting Brazilian cuisine, with restaurants in locations such as the Municipal Theater, the Museu da Casa Brasileira, and the Tomie Ohtake Institute. She advocates that food isn't just food; food is food, fun, culture, and art. With the motto of knowledge, connection, and sharing, she created the Capim Santo Institute, a cooking school, in 2010. The Institute trains people in socially vulnerable situations and currently has five locations. With the Capim Santo buffet, she has brought the flavors of lemongrass to five continents, having traveled to over 50 countries. In 2017, she implemented a Brazilian menu at Café de l'Homme, at the Musée de l'Homme in Paris, and in 2018, she spent another period conducting new research and sharing her learnings, teaching Brazilian cuisine at several Ler Cordon Bleu locations (Lebanon, China, Japan, England, France, Thailand, and Australia), with tapioca as the star ingredient. In Brazil, she serves as the buffet for Cirque du Soleil and other major international events, such as Rock in Rio. Today, this Bahian woman is a citizen of the world. She lives in Trancoso, and at her home, Casa Alma Ninho, she hosts local delicacies for dinner, flying in to manage her operations in São Paulo. Connected to the world, always on the move, she also curates for Fartura, Brazil's largest gastronomy platform, and for the Ministry of Foreign Affairs.
Rosario Olivas Weston é responsável pelo Projeto de Pesquisa Observatório da Alimentação Peruana, da Universidade de San Martín de Porres, e professora convidada em diversas universidades, como as de Córdoba (Espanha), Santiago de Compostela (Espanha), Andes (Chile), Católica (Chile), Chile (Chile) e na Casa de América (Espanha). É membro da International Academy of Sensory Analysis, da Academia de História da Gastronomia Latino-Americana, Secretária-Geral da Academia Peruana de Gastronomia, membro honorário da Associação Peruana de Chefs, presidente fundadora da Associação Peruana de Sommeliers, representante do Peru na L’Association de la Sommellerie Internationale (ASI) e membro da Associação da Imprensa Turística do Peru. Recebeu por três vezes o prêmio The Best Culinary History Book of the World, concedido pelo Gourmand World Cookbook Awards. Além disso, é vencedora do Prêmio Nacional de Gastronomia.
Gastronomist from the University of the Amazon and economist from UFPA, master’s professor at UNAMA and the State University of Pará. Research area: Ethnic Food and Amazonian Fish. Postgraduate in Hospital Gastronomy. With several published articles. Coordinates the university extension project, the program "Minutes of Flavor" in weekly episodes on Rádio UNAMA FM. The program is available in e-book and podcast format. @gisellearouck