The impact of molecular gastronomy within the food science community / Role of gastronomy and new technologies in shaping healthy diets / Cooking with computers : the vision of digital gastronomy / Gastronomic systems research / The Mediterranean diet between traditional foods and human health through culinary examples / Olive oil in gastronomy and food science / From folklore to the nutraceutical world : the Corema album potential / Food processing by-products and molecular gastronomy / Recipes for the valorization of culinary by-products and leftovers / Gastronomic tourism and the senior foodies market / Holistic cuisine and gastronomic tourism / Seven dimensions of taste : taste in a sociological and educational perspective