The Fête de la Science is a nationwide event created in 1991 by the ministry responsible for higher education and research. Its goal is to bring the public closer to the world of research by offering activities accessible to all audiences, regardless of their level of knowledge. Each edition rests on a common theme: in 2026, the through-line is "Savory Science", which highlights the links between science, food, taste and cooking. The activities are free and target families as well as students and adults.
In Savigny-le-Temple, the science village « SAVeurs SAVantes à SAVigny » is organized by Planète Sciences Île-de-France and its partners at the Espace Prévert. The day, open to everyone, will take place on Saturday 10 October 2026, from 10:00 to 12:00 and from 14:00 to 18:00, with free admission. On 7 October it will focus on leisure centers, social centers and libraries; on 8 October it will involve the middle and high school students of Cordées de la Réussite; and on 9 October it will involve the elementary schools of Savigny-le-Temple.
Science Festival 2026: Free activities and events in Seine-et-Marne
From October 2 to 12, 2026, a major science event is taking over Paris and the Île-de-France region: the Science Festival, which offers a wealth of activities, debates, and lectures... [Read more]
Smart Savants in Savigny-le-Temple
For the 35th edition of Science Festival 2026, Planète Sciences Île-de-France, in partnership with IUT Sénart-Fontainebleau, Antonin Carême High School, the City of Savigny-le-Temple, and Espace Prévert, invites you to discover and take part in the Village des Sciences, which will run from October 7 to 10 in Savigny-le-Temple.
Open to everyone, the program features a range of activities for school groups, after-school programs, and the general public, including scientific experiments, demonstrations, conferences, and hands-on experiences.
A varied lineup to savor without moderation:
Wednesday, October 7: come explore the four workshops crafted by the Planète Sciences Île-de-France science mediators around taste, sustainable food, carpology, and the archaeology of meals and bacteria: fermentation and preservation.
Thursday, October 8: students from the IUT of Sénart-Fontainebleau, Department of Biological Engineering – Environmental Sciences and Ecotechnologies track, and Dietetics and Nutrition will present an original and innovative program across several workshops such as:
• The super tasters, taste tests
• Molecular gastronomy
• Studies of energy drinks and dietary supplements
• Eggs
• Rice and quick-cook pasta: comparative study — quick-cook rice vs. slow-cook rice. Microscope analysis. Impact on glycemic index
• Animal and plant proteins
• Comparison of animal and plant proteins and environmental study.
• Sugar study: how to replace sugar?
• Comparative study: baking powder, baker’s yeast, fresh yeast…
• Extraction of fruit DNA: experiments to understand what GMOs are?
• Food preservation: fruit oxidation. How to keep food?
• Fermentation in food: comparison of fermentation reactions (CO2 amount) depending on sugar type used (sucrose, glucose, sweetener)
• Extraction of aromatic molecules from foods (orange peel, mint, banana, rosemary…)
• Environmental comparison between synthetic vanilla and natural vanilla
• Separation of different dyes in Starbursts and health impact. Quantification of the blue dye in Smurfs.
• Experiment and understanding of different types of foams and emulsions
• Make different types of mayonnaise: classic, milk chocolate mayonnaise, avocado mayonnaise, strawberry sauce…
• The packaging of tomorrow
Public lectures by Raphaël HAUMONT, university lecturer-researcher at Université Paris-Saclay and head of the “Cuisine du Futur” chair. Co-founder, with Thierry Marx, of the Centre Français d’Innovation Culinaire, he develops projects at the nexus of science and gastronomy, focusing on sustainable eating, culinary innovation, and waste reduction.
Friday, October 9: Students from Antonin Carême High School in Savigny-le-Temple, from the professional MHR (Hotel and Restaurant Trades) track and the STHR technological track, will present workshops under the theme “Cooking and food science”:
• Around the egg: experiments and observations to discover egg freshness, properties, and certain reactions related to cooking use.
• From cream to butter and chantilly: demonstrations of cream transformations, emulsions, and texture changes depending on the methods used.
• Sensory tasting of pies: exploring flavors and textures through a sensory approach and discussion of taste perceptions.
They will be accompanied by three teachers, two Biotechnologies instructors with a Health-Environment option, and a practice teacher (culinary or pastry), as well as Planète Sciences Île-de-France science facilitators.
Saturday, October 10: Closing day open to all. Meet scientists and explore interactive and innovative workshops offered by our mediators. They will help you explore the close links between science, cooking, taste, and nutrition.
Many more surprises await. Your taste buds will be awakened and curiosity satisfied.
Participation requirements:
• Target audiences: 3–6 years, 6–11 years, 11–15 years, 15–18 years, 18–25 years, 25 years and up
• Entry conditions: Free admission
Hours: Saturday, October 10 — 10:00 AM to 12:00 PM
Saturday, October 10 — 2:00 PM to 6:00 PM
This page may contain AI-assisted elements, more information here.
Dates and Opening Time
On October 10, 2026
Official website
www.fetedelascience.fr
Science Festival 2026: Free activities and events in Seine-et-Marne
