{"id":70301,"date":"2026-09-29T13:02:01","date_gmt":"2026-09-29T10:02:01","guid":{"rendered":"https:\/\/www.ifg.gr\/events\/epistimoniki-syzitisi-epistimi-tis-mesogeiakis-gefsignosias\/"},"modified":"2026-09-29T15:17:45","modified_gmt":"2026-09-29T12:17:45","slug":"debat-scientifique-saveurs-savantes-en-mediterranee","status":"publish","type":"event","link":"https:\/\/www.ifg.gr\/fr\/events\/debat-scientifique-saveurs-savantes-en-mediterranee\/","title":{"rendered":"D\u00e9bat scientifique : Les saveurs savantes en M\u00e9diterran\u00e9e"},"content":{"rendered":"<p>Dans le cadre de la <strong>F\u00eate de la Science 2026 (2-12 octobre)<\/strong>, organis\u00e9e cette ann\u00e9e en France sous le th\u00e8me \u00ab Les Saveurs Savantes \u00bb, l\u2019Institut fran\u00e7ais de Gr\u00e8ce, en partenariat avec l\u2019Universit\u00e9 d&rsquo;Attique occidentale (UNIWA), propose une conf\u00e9rence intitul\u00e9e \u00ab <strong>Les saveurs savantes en M\u00e9diterran\u00e9e<\/strong> \u00bb.<\/p>\n<p>Cet \u00e9v\u00e9nement invite le public \u00e0 participer \u00e0 un dialogue ouvert entre science, alimentation et culture, \u00e0 travers l\u2019exemple de l\u2019alimentation m\u00e9diterran\u00e9enne. Les \u00e9tudiants, les professionnels du secteur de la nutrition et de la gastronomie, ainsi que le grand public, sont convi\u00e9s \u00e0 repenser leur relation \u00e0 l\u2019alimentation \u00e0 travers le prisme de la science.<\/p>\n<hr \/>\n<p>\u00c0 travers trois sessions th\u00e9matiques compl\u00e9mentaires, des experts et auteurs de renom guideront l&rsquo;auditoire de la perception sensorielle \u00e0 la compr\u00e9hension scientifique, puis de la connaissance \u00e0 la pratique quotidienne :<\/p>\n<p><strong>\ud83e\uddc1 1. La science sensorielle : quand nos sens fa\u00e7onnent notre assiette<\/strong><\/p>\n<p>Intervenante : <strong>Elisaveth Koussissi<\/strong>, Professeure associ\u00e9e au D\u00e9partement des Sciences du Vin, de la Vigne et des Boissons \u2013 Universit\u00e9 d&rsquo;Attique occidentale.<\/p>\n<p>Cette intervention introduira le public aux fondamentaux de la science sensorielle (Sensory Science). Elle analysera l\u2019interaction complexe entre nos sens (la vue, l&rsquo;odorat, le go\u00fbt, le toucher et l&rsquo;ou\u00efe), notre environnement et nos attentes, mettant en lumi\u00e8re la mani\u00e8re dont ces m\u00e9canismes orientent nos pr\u00e9f\u00e9rences et nos comportements alimentaires.<\/p>\n<p><strong>\ud83e\uddc1 2. Mythes et r\u00e9alit\u00e9s de l\u2019alimentation m\u00e9diterran\u00e9enne : d\u00e9m\u00ealer le vrai du faux<\/strong><\/p>\n<p>Intervenante : <strong>Anastasia Kanellou<\/strong>, Professeure au D\u00e9partement des Sciences et Technologies Alimentaires \u2013 Universit\u00e9 d&rsquo;Attique occidentale.<\/p>\n<p>Bien que l\u2019alimentation m\u00e9diterran\u00e9enne soit mondialement reconnue comme un mod\u00e8le de sant\u00e9, de nombreuses pratiques et produits font l\u2019objet d&rsquo;id\u00e9es re\u00e7ues ou de simplifications. Cette session offrira un regard critique, scientifiquement \u00e9tay\u00e9 et accessible \u00e0 tous, afin de fournir des rep\u00e8res clairs pour distinguer les faits scientifiques des pr\u00e9jug\u00e9s courants.<\/p>\n<p><strong>\ud83e\uddc1 3. La science au c\u0153ur du premier repas de la journ\u00e9e en France et en Gr\u00e8ce<\/strong><\/p>\n<p>Discussion avec <strong>Argyris Ntaouliaris<\/strong>, Coauteur du livre <em>Jamais sans mon petit d\u00e9jeuner<\/em><\/p>\n<p>\u00c0 l\u2019occasion de la parution de l\u2019ouvrage bilingue <em>Jamais sans mon petit d\u00e9jeuner<\/em> (Argyris Ntaouliaris, Philippe Geneletti), cet \u00e9change se concentrera sur l\u2019importance et la composition du petit d\u00e9jeuner. Les habitudes culturelles, les connaissances nutritionnelles et la notion de plaisir lors du premier repas de la journ\u00e9e seront analys\u00e9es, offrant ainsi une perspective comparative captivante entre les pratiques quotidiennes fran\u00e7aises et grecques.<\/p>\n<p>Mod\u00e9ration : <strong>Matthieu Abgrall<\/strong>, Attach\u00e9 de coop\u00e9ration scientifique et universitaire et Directeur adjoint de l\u2019Institut fran\u00e7ais de Gr\u00e8ce.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-70305\" src=\"https:\/\/www.ifg.gr\/wp-content\/uploads\/2026\/09\/FDS-2026-_ifg.gr_1920X1080-AUDITORIUM-1.jpg\" alt=\"\" width=\"1920\" height=\"1080\" srcset=\"https:\/\/www.ifg.gr\/wp-content\/uploads\/2026\/09\/FDS-2026-_ifg.gr_1920X1080-AUDITORIUM-1.jpg 1920w, https:\/\/www.ifg.gr\/wp-content\/uploads\/2026\/09\/FDS-2026-_ifg.gr_1920X1080-AUDITORIUM-1-768x432.jpg 768w, https:\/\/www.ifg.gr\/wp-content\/uploads\/2026\/09\/FDS-2026-_ifg.gr_1920X1080-AUDITORIUM-1-1536x864.jpg 1536w, https:\/\/www.ifg.gr\/wp-content\/uploads\/2026\/09\/FDS-2026-_ifg.gr_1920X1080-AUDITORIUM-1-1778x1000.jpg 1778w, https:\/\/www.ifg.gr\/wp-content\/uploads\/2026\/09\/FDS-2026-_ifg.gr_1920X1080-AUDITORIUM-1-231x130.jpg 231w\" sizes=\"auto, (max-width: 1920px) 100vw, 1920px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00c9tudiants, professionnels du secteur de la nutrition et de la gastronomie, ainsi que le grand public, sont convi\u00e9s \u00e0 repenser leur relation \u00e0 l\u2019alimentation \u00e0 travers le prisme de la science.<\/p>\n","protected":false},"author":18,"featured_media":70292,"template":"","tags":[1552,1553,1217,1214],"event_category":[875],"event_group":[2014,2010],"class_list":["post-70301","event","type-event","status-publish","has-post-thumbnail","hentry","tag-fete-de-la-science-fr","tag-giorti-tis-epistimis-fr","tag-science","tag-epistimi-fr","event_category-debat-didees-et-sciences","event_group-fete-de-la-science","event_group-rendez-vous-sina"],"acf":{"sponsors_default":false,"info_title":"","info_text":"","date_range":{"start":"08\/10\/2026","end":"","cancelled":false,"note":"","start_time":"19:00","end_time":""},"details":{"location":"<p>Auditorium Theo Angelopoulos \u2013 Institut fran\u00e7ais de Gr\u00e8ce<\/p>\n","hyperlink1a":{"text":"","link":""},"price":"Entr\u00e9e libre \/ Traduction simultan\u00e9e \/ Des attestations de pr\u00e9sence seront 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