Will take place on 25 and 26 November 2026 at ExpoMeloneras The 13th edition will be held under the “Science & Cooking World Congress” banner, with Pere Castells leading a programme that connects tourism, science and gastronomy. Alejandro Marichal: “Investing in the training of...
Mexico City, Puebla, Oaxaca & Hidalgo Seminar Overview This seminar, administered by CAORC in collaboration with its member center in Mexico, the Americas Research Network (ARENET), and program partner the Science and Cooking World Congress Foundation, is a two-week academic culinary program based in Mexico...
Santiago, Chile – July 28, 2026 For the first time, Chile will host the Science & Cooking World Congress (SCWC), the renowned international congress that connects gastronomy with science, sustainability, and innovation. The event will take place on July 28 in Santiago, marking a milestone...
Barcelona, March 8, 2026 On the occasion of International Women’s Day, commemorated every March 8, Kitchen Meets Up Barcelona held a pre-event gathering on March 3 at Semproniana, the restaurant of renowned chef Ada Parellada. The initiative aimed to highlight the work of women in...
Science & Cooking Foundation and The Kitchen Consultancy officially announce a strategic alliance that marks the beginning of a new phase of collaboration focused on developing projects with real impact in the gastronomic sector. This partnership is born from a shared vision: to create initiatives...
Promoting a New Scientific DisciplineAugust 31 – September 4 This course is aimed at undergraduate and postgraduate students in the fields of food, cooking, gastronomy, and related disciplines. It will take place over five days and will include two daily sessions, combining theoretical and practical...
We have always been familiar with this fifth taste, discovered in Japan and known for its pleasant flavor, but in the West we have only recognized it as such for just over 20 years. We have been exposed to it since infancy, through breast milk,...
Promoting a new scientific discipline From September 1 to 5, 2025 This course is aimed at undergraduate and postgraduate students in the fields of food, cooking, gastronomy, and related areas. It will run over five days and include daily double sessions that combine theoretical and...
We are happy to share some very special news: the Science & Cooking World Congress (SCWC) has been officially established as a Foundation. This change marks a key milestone in our history. By becoming a Foundation, we reaffirm our commitment to knowledge, research, and education...
At the end of the 20th century, but especially throughout the 21st century, true culinary innovation based on science and technology has emerged. Classical methodologies have been modified by introducing aspects more typical of scientific laboratories into the kitchen, such as precision in measuring mass,...
by Florence Egal, expert in sustainable food systems Sustainable development can only be achieved through the combination of economic development (including ending extreme poverty), social inclusion, environmental sustainability and good governance (including peace and security) We are presently facing interconnected crises of nature...
In recent years and decades, there has been a growing awareness of the need to reorient and promote the sustainability of food systems. Mass catering, both public and private, can and must be a driver of social, environmental, and economic change, promote responsible consumption and...
by Davide Cassi Department of Scienze Matematiche, Fisiche e Informatiche, University of Parma, Italy In June 1756, the Duke of Richelieu, leading an army of 12,000 men, embarked on the occupation of the island of Minorca, which was under English rule at the time....
Barcelona, November 2024 – The Science and Cooking World Congress, presided over by Ferran Adrià, Harold McGee, and Pere Castells, celebrated its 5th edition in the iconic historic building of the University of Barcelona. This year, the congress introduced new initiatives in the academic, gastronomic,...
Barcelona — The prestigious Chinese liquor brand Fenjiu has joined as one of the official sponsors of the 5th Science & Cooking World Congress, which will take place in Barcelona from November 11 to 13, 2024, at the University of Barcelona. This event brings together...
On 3,4 and 5 of september the much-anticipated Science and Cooking World Congress 2024 took place in Monterrey, Nuevo León, bringing together scientists, chefs, sustainability experts, and food lovers to explore the fascinating link between science and cooking. This congress marked a turning point in...
From September 3 to 5, 2024, Nuevo León will be the epicenter where gastronomy and science converge to address global challenges and generate significant social impact with the celebration of the Science & Cooking World Congress (SCWC) 2024 Nuevo León. Nuevo León, as part of...
It will come as no surprise to hear that the integration of scientific knowledge in cooking, such as the kinetics of enzymatic reactions and their dependence on temperature or pH, has revolutionized our understanding and ability to manipulate texture, flavor, and/or aromas in the gastronomic...
Promoting a new scientific discipline From July 22 to 26, 2024 The course is intended for undergraduate and graduate students in the fields of food, cooking, gastronomy, and related areas. It will consist of 5 double sessions per day covering theoretical and practical aspects of...
The Sferic Awards are unique prizes that recognize the contribution of restaurants to scientific innovation in cuisine. Created in 2019, these awards are a testament to the impact of science and technology in haute cuisine. Awarding Culinary Innovation Innovation in 21st-century gastronomy has come hand...
Griffith Foods: Innovators in the Food World Griffith Foods is a leader in the food industry that has made a significant mark in innovation, taste and sustainability over the years. Since its humble beginnings, Griffith Foods has maintained an unwavering commitment to excellence in food...
The 4 Science & Cooking World Congress Barcelona (4 SCWC BCN 2023) will be held in Barcelona between November 13 and 15, with the aim of offering “its structure as a reference in the field of innovation and development of projects for a gastronomy and...
Article from Excelencias Gourmet. The theme of the 2023 Congress “Processes, Tradition and Innovation” could not miss the great revolution that is taking place in the world of pastry. This part will be coordinated by Francisco Migoya, who is already a classic at the Science...
Article from Excelencias Gourmet. In November, specifically on the 13th, 14th and 15th, Barcelona will host the Science & Cooking World Congress, which will celebrate its fourth edition in 2023, under the motto “Processes. Tradition and innovation.” Thus, at the end of the year, the...
Article from Excelencias Gourmet. In November, specifically on the 13th, 14th and 15th, Barcelona will host the Science & Cooking World Congress, which will celebrate its fourth edition in 2023 under the motto “Processes. Tradition and innovation.” Thus, by the end of the year, Barcelona...
Article from Excelencias Gourmet. The theme and common denominator of the next Science and Cooking World Congress Barcelona 2023 is “Processes. Tradition and innovation.” For this reason, a block dedicated to mixology-cocktailmaking processes could not be missing. As explained to Excelencias Gourmet, Pere Castells, President...
Article from Excelencias Gourmet. The fourth edition of the Science & Cooking World Congress will land in Barcelona on November 13, 14 and 15, 2023, with the purpose of bringing together experts and professionals in the field of food and gastronomy in Barcelona. Under the...
We would like to give you a sneak preview of what part of the Science and Cooking World Congress 2022 will consist of. Over the next few months we will be revealing the different blocks that will make up the structure of the congress and...
Sosa Ingredients SL is one of the main manufacturers of top quality ingredients for pastry gastronomy in Spain. With over fifty years of experience, they are one of the world’s leading manufacturers of premium ingredients for cooking, cakes and ice cream. The range of products...
How to conserve the great Natural Spaces On Friday, March 25, at 12:30 p.m., a workshop will be held by chef and environmental activist Lino Adillón from Restaurante ‘Volver’ (Ushuaia-Argentina), together with a representative of Alaska Seafood and the president of Science & Cooking World...
Today we are talking about CUBIQ FOODS, a Spanish food-tech company that is also one of the main sponsors of the Science and Cooking World Congress. But before explaining what exactly they do at CUBIQ FOODS, we are going to comment on how the world...
Caviaroli was created at 2011. It was the result of 2 engineers specialized at mechanics, electronics and biotechnology. Thanks to the extensive knowledge in those scientific fields mentioned above, the engineers created something that many people though as impossible; encapsulate the olive oil but remaining...
Barcelona Culinary Hub is a school specializing in the gastronomic sector. His main offer of studies are masters in cooking. The master’s degrees offered by the school are the following: 1. Management and innovation in restaurants This master’s degree lasts 12 months, in online format...
RPD It is a company dedicated to the production of culture media for microbiology, supplements and additives for the laboratory of quality control, research and production. As a second line of business, it designs and builds equipment for the industrial production of prepared culture media,...
Who are they? As former coffee and tea traders, the Barry family set the tone in 1842 by traveling to Africa to seek and harvest a selection of cocoa beans to transform them into the most refined and delicate cocoa and chocolate products. Acquired by...
To talk about Balfegó you have to understand the passion for bluefin tuna. It is one of the most exquisite products in the world used in many haute cuisine dishes due to its incomparable flavor and excellent properties. In the case of Balfegó, it is...
Today we are talking about Aigües de Barcelona, the public-private company that manages the water of the metropolitan territory of Barcelona. The Metropolitan Area of Barcelona is one of the most populated areas in Europe. Formed by 36 municipalities and with more than 3 million...
GOLD SPONSORSHIP -Stand Gold, Conference and sponsorship of a Congress Day- WHAT INCLUDES? 1 Platinum Stand. 1 Conference in the auditorium. Branding in the auditorium. Logo highlighted on the event’s website with a link. Blog post of the event. Dissemination of the sponsorship on social...
SILVER SPONSORSHIP is dedicated to sponsoring Fast Meetings WHAT INCLUDES? 1 Platinum Stand. Sponsor branding in the space where the Effie Fast Meetings session will be held or during a “Lunch Talk”. Logo highlighted on the event’s website with a link. Event blog post Dissemination...
An international company that fosters scientific innovation in food Griffith Foods is an American company that was born in Chicago. Griffith Foods is a global product development partner specializing in food ingredients, from condiments, coatings, flavors, baked goods, and more. One of the...
The Science and Cooking World Congress Barcelona is the main reference and inspiration in the Gastronomy sector due to greater professionalism and a demanding society in adaptation and sustainability of the sector. The motto of SCWC Barcelona 2021 is: “Sustainability. Investigation. Economy. Health “. ...
