2025 Poster Session

This session delves into the interdisciplinary process involved in preserving edible art, with a focus on a chocolate sculpture that faced an infestation issue. It provides a detailed case study that illustrates the challenges encountered when dealing with organic materials, especially those that are not only valued for their artistic merit but are also perishable due to their composition. The preservation of such materials demands innovative and careful approaches, balancing the need to retain their aesthetic and cultural value while addressing their vulnerability to pests and environmental factors.




The session opens with an overview of the project’s scope, goals, and key objectives. Participants are introduced to the chocolate sculpture, its significance, and the nature of the infestation that posed a serious threat to its integrity. This background sets the stage for the more technical and scientific discussions that follow, making it accessible even to those who may not have extensive experience in conservation science. A key part of the introduction is the emphasis on the interdisciplinary collaboration required to address the issue, involving experts from conservation science, art restoration, food safety, and engineering.




Following the introduction, the scientific principles behind anoxia disinfestation, a method used to treat the infestation, are discussed in detail. Anoxia disinfestation is a non-chemical process that eliminates pests by depriving them of oxygen, making it an ideal solution for treating organic materials like chocolate. The session explains the underlying biological principles that make this method effective, and presents data on its application in similar contexts involving organic art. The scientific rationale is further supported by evidence from past successful treatments of organic sculptures, ensuring that the audience gains a clear understanding of the method’s validity.




The technical setup and implementation of the anoxia disinfestation process are also explored. This part of the session provides an in-depth look at the equipment and technology required to create an oxygen-free environment around the sculpture, detailing the steps taken to carefully enclose the artwork without causing damage. It discusses the specific challenges faced during the process, such as maintaining a consistent environment, managing temperature and humidity, and ensuring that the treatment is thorough without compromising the integrity of the chocolate. Practical solutions to these challenges are offered, giving participants a realistic view of the logistical hurdles involved in such treatments.




One of the most critical sections of the session focuses on the ethical considerations involved in preserving edible art. While conservation ethics are well established in traditional art forms, preserving objects intended for consumption raises unique questions. Should edible art be preserved indefinitely, or does its nature as food imply a more temporary existence? These considerations are explored in the context of the chocolate sculpture, and participants are encouraged to engage with these questions in a broader discussion of conservation ethics. Additionally, the session explores the potential future applications of these techniques, looking at how anoxia disinfestation could be used in similar contexts for other organic art forms.




The session concludes with an open-floor Q&A, allowing participants to engage directly with the experts, raise concerns, or explore further avenues of inquiry. This interactive portion ensures a dynamic exchange of ideas and offers the opportunity for participants to deepen their understanding of the process.