Summer school on soft matter and food science – Cargese, Corsica, France – July 23 – Aug 2, 2024

Dear all,

We are delighted to announce a summer school on soft matter and food science to be held in the summer of 2024 from July 23rd to August 2nd at the Institut des Etudes Scientifiques (IES) in Cargèse, Corsica (France). 

The school will offer a series of introductory lectures on Soft Matter covering the key building blocks, i.e., polymers and colloids, which can be used to formulate dispersions, gels, composites, and soft glassy materials. Thanks to contributions from leading experts in the field, the summer school will provide the basics of structural & mechanical characterization, and multiscale modeling, from MD simulations, to continuum mechanics. 

Moreover, the school will also include a series of more advanced classes focusing on food-related topics, e.g., products composed of proteins, polysaccharides and fat, and tackle textural attributes of food as well as related industrial processes.

Practical information, including the list of speakers, registration fees, lodging info can be found on the following website :

Registration are opened to all, but limited to 76 participants, so do not wait, sign up and join us!

 Looking forward to seeing you in Cargèse,

 The organizing Committee

    Emanuela Del Gado (Georgetown Univ.)
    Thibaut Divoux (CNRS, ENS de Lyon)
    Gareth H. McKinley (MIT)
    Laurence Ramos (CNRS, L2C Montpellier)