The Science Festival began on October 2 and will run through October 12 under the theme "Saveurs savantes," organized by the Ministry of Higher Education, Research, and Space. This year marks the 35th anniversary of the festival, which was first established in 1991 by Hubert Curien. The 2026 edition features more than 7,000 free events, aiming to attract over a million visitors, including more than 300,000 students. The theme connects two historical anniversaries: the 100th year of the Michelin star system and the 200th anniversary of Physiologie du goût, a classic text on taste by Jean Anthelme Brillat-Savarin. Chef Thierry Marx is the patron of this edition and is working with Raphaël Haumont, a physicochemist from Paris-Saclay University, to explore the future of cuisine. According to the university, their collaboration has also led to the development of dishes for Thomas Pesquet, an astronaut currently aboard the International Space Station. The festival is part of a broader research initiative by the Ministry of Higher Education, Research, and Space. It is linked to the Priority Research Program and Equipment (PEPR) "Food Systems, Microbiomes, and Health," co-led by the National Institute for Research in Agriculture, Food, and Environment (Inrae) and the National Institute of Health and Medical Research (Inserm). This program receives 58 million euros over seven years. Twelve national research organizations have created a publication titled Une recette, une recherche, which pairs research topics with recipes. The festival's launch in Paris included the Musée des Arts et Métiers opening the Night of Science on October 2, featuring a culinary laboratory where scientists and chefs worked together. Thierry Marx also engaged in a discussion with astrophysicist David Elbaz during the event. Behind the science of flavors lies a significant industrial sector. Prodarom, the national trade union of aromatic product manufacturers, and the National Union of Food Aromatic Ingredients (SNIAA), representing about 95% of French companies in the food aromatic industry, released key figures in March 2025. In 2023, the industry of ingredients, flavors, and perfumes generated 2.5 billion euros in turnover, employing 8,500 people, half of whom are women. Perfumed compositions make up 53% of the industry's activity, while formulated flavors account for 19% and aromatic raw materials for 23%. Exports play a crucial role for these companies, with 56% of them generating more than 70% of their turnover abroad, and nearly a quarter generating between 30% and 60% of their revenue from international markets. In the second quarter of 2026, the sector's turnover reached 561 million euros, a 4.9% increase year-on-year, with exports rising by 6.8% to 441 million euros. For the entire first half of the year, the activity reached 1.129 billion euros, up 4.7%. The Grasse area remains central to this industry, with thirteen local companies contributing to Prodarom's statistics. These companies generated 458 million euros in turnover in the second quarter, up 3.4%, with exports increasing by 5.3% to 394.4 million euros. The workforce in the area reached 4,119 employees. However, the sector faces rising costs in areas such as raw materials, energy, transport, logistics, and packaging. The performance of individual companies varies depending on their specific roles within the industry. Founded in Grasse in 1850, the Robertet group released its semi-annual results on September 17. Its turnover reached 444 million euros, with organic growth of 2.8%. The perfumery segment saw a 13% increase, while the flavors segment experienced a 2% decline. The company is approaching the second half of the year cautiously, aiming for an organic growth rate of 3 to 5% for the entire year of 2026.