IGCAT’s 32nd World Regions of Gastronomy Platform Meeting was successfully hosted in Crete, bringing together policy makers, researchers, and regional stakeholders to explore strategic policies and programmes that develop regional culinary identity and strengthen collaboration between tourism, agriculture, and education. The meeting took place from 18-21 May 2026.
The third day of the Platform Meeting offered delegates a rich blend of research, innovation and cultural heritage. The day began at the Foundation for Research and Technology – Hellas (FORTH), where delegates were welcomed by Prof. John Vontas, Director of the Institute of Molecular Biology and Biotechnology (IMBB), who introduced FORTH’s mission and ongoing initiatives. The program featured presentations from leading researchers showcasing cutting-edge work at the intersection of food systems, technology, and society.
Dr. Yiannis Kamarianakis presented research on “Predicting Olive Oil Sensory Attributes with Machine Learning Algorithms”, demonstrating how artificial intelligence can enhance quality assessment in agri-food systems.
Asst. Prof. Asterios Leonidis explored “Ambient Intelligence in the Domain of Gastronomy, Culture, Arts, and Tourism”, highlighting human-centered technologies that enrich cultural and tourism experiences.
Dr. Angie Kolokousi presented “DxHub: Shaping the Future of One Health Diagnostics through Cross-Sector Collaboration in Food, Tourism, and Society”, emphasizing DxHub’s role in connecting diagnostics, food systems, and societal wellbeing.
Following the presentations, an open discussion enabled Platform members to exchange insights and experiences from their respective regions, fostering a dynamic dialogue on innovation and applied research.
The morning concluded with a high-level panel discussion on Applied Research in Food Systems, moderated by Dr. Michalis Katharakis (CEO of the Mediterranean Agrofood Competence Center). The session explored how applied research bridges science, production, and public health, transforming knowledge into actionable policies that strengthen sustainability, food quality, and the resilience of agri-food systems.
Panel contributors included:
Dr. Angie Kolokousi (Head of DxHub Management Team, IMBB, FORTH)
Prof. Vasileios Raikos (Hellenic Mediterranean University)
Prof. Ioanna Tsiligianni (University of Crete)
The exchange continued informally, with Platform members engaging in in-depth discussions on strategies for advancing sustainable food systems and translating research into real-world impact.
This 32nd Platform Meeting reaffirmed gastronomy as a powerful driver of biodiversity, innovation, and sustainable development. Through immersive experiences and interdisciplinary exchange, Crete demonstrated how tradition and cutting-edge research can coexist to shape resilient food systems. From FORTH’s pioneering laboratories and DxHub’s cross-sector work at the intersection of food, tourism, and One Health, to the island’s rich cultural heritage, delegates witnessed how Crete’s biodiversity and innovation ecosystem are actively contributing to sustainable economic growth while preserving cultural identity.
The ceremony also provided an opportunity for IGCAT to acknowledge key institutional partners, including the Region of Crete and PLOIGOS Educational Development Company, whose leadership was instrumental in supporting Crete’s designation as the European Region of Gastronomy 2026. Their contributions, alongside those of local stakeholders and initiatives such as DxHub, continue to advance Crete’s vision for gastronomy, culture, arts, and tourism.