Under the theme 'Savory Flavors', the event featured a program focused on science, taste, and food, making scientific discovery accessible to all audiences. Conferences, participatory workshops, experiments, and tastings explored diverse topics such as biodiversity, the environment, heritage, and gastronomy, highlighting the links between science and food.
Questions like 'Who pollinates our plates?' and 'What story lies behind the spice route?' sparked the curiosity of both young and old, inviting them to discover scientific research in a new light and to interact with the scientists and mediators present.
This edition was made possible by a remarkable collective effort, involving 64 participating structures and 150 mobilized individuals. The Maison de l’étudiant at La Rochelle University played a key role in the local coordination of this national event, underscoring the strength of the local network for scientific and technical culture.
The Science Festival, a national event supported by the Ministry of Higher Education and Research, was free and open to everyone. La Rochelle University warmly thanked all partners, scientists, mediators, and participants for their contribution to the success of this 35th edition.
