Food Tech Bootcamp
Food wisdom is disappearing. We build the tools that keep it alive.
AI that speaks the language of the artisan.
Technology that amplifies craft instead of replacing it.
What we're exploring
Food Safety Automation
Can AI turn food safety compliance from hours into minutes?
Get notified when we announce this experiment.
Mission
Food knowledge is computable.
A cheesemaker who reads milk by smell is performing an analysis. A baker who feels dough by touch is running a calibration. A winemaker who tastes the season is reading a dataset. This knowledge is precise, structured, transferable — if you speak both languages.
We speak both. We build gastronomy intelligence — AI that understands food the way a gastronome does, built to amplify craft, never to replace it — so the producers who chose quality over volume can compete on their own terms.
Il progresso che cancella ciò che siamo non è progresso.
Open Call for Research
Accepting collaboratorsCan network science reveal what makes Italian starred cuisine structurally unique?
Italy holds the most Michelin-starred restaurants in Europe, yet the structural patterns underlying their menus remain unexplored through a computational lens. We are applying flavor network analysis, recipe similarity metrics, and culinary grammar formalism to investigate whether starred Italian cuisine shares common ingredient pairing signatures, menu architectures, or compositional principles.
This is FTB's first open research initiative. We are looking for co-researchers from food science departments, gastronomic universities, data science labs, and independent researchers to contribute data collection, methodology, and domain expertise.
Read the full research brief→Research Area
Computational Gastronomy
The data science of food is a young field, largely unknown outside a handful of labs, and dramatically undervalued in the gastronomic sciences. We are building an annotated research library to share the current state of the art and open new directions in this innovative discipline.
Explore the research library→139k+
food compounds untracked
118k+
recipes analyzed
1,021
flavor compounds mapped
For producers
You chose craft over convenience.
If you make something extraordinary by hand — while the market rewards the ones who make it by machine — we should talk. We build AI that works the way your craft does, not the other way around.
How we build with producers→Why this lab exists
Three things need to be in the same room. They almost never are.
Food Science
Gastronomic Sciences
Trained in gastronomic sciences. We don't guess what artisans need. We studied alongside them, made cheese with them, learned their craft from the inside.
AI
Built on Claude
Every tool runs on Claude by Anthropic. AI that can reason about aging, production standards, and technique — not just process data.
Craft
Real producers, real problems
We work inside caseifici, not from coworking spaces. Every experiment starts with a producer's problem, not a technology looking for a use case.
The Founder
I'm Italian. I studied gastronomy. I learned how cheese is made by making it. Then I went to India and learned to code. For ten years, I built software while the food world I came from fell further behind.
AI changed everything. A tool that understands both the precision of code and the complexity of craft. Food Tech Bootcamp is my lab. Not a startup. Not an agency. The place where everything I learned about food and everything I learned about code become tools for the producers who chose craft over convenience.
LinkedIn→From the lab
Get in touch
hello@foodtechbootcamp.comAre you a gastronome who codes? A developer who loves food? A producer who wants to compete?