04 Oct Presentation of SCWC 2023

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 food sector that is growing exponentially and that will constantly require greater training.”

According to the organizers, the event will have spaces for presentations with the latest developments in Scientific Gastronomic Innovation; work tables and personal meetings to generate commitment documents on topics of vital importance for the Kitchen of the Future and that can serve as project incubators.
Likewise, a “Brunch” is planned to demonstrate innovation through the tasting of products of the present and, above all, of the future, in addition to workshops proposed as a practice of gastronomic-scientific innovation.

The organizers announced that Harold Mcgee (Honorary President of the Congress) will return to the 4th SCWC BCN 2023, which every year creates great expectations, and there will be a lot of talk about collective restoration, both in presentations and at work tables.

Other personalities who must attend this appointment are the expert in nutrition, food safety and diets Florence Egal; the Japanese Shinobu Namae, chef at L’Effervescence Restaurant (Tokyo) with Hiroya Kawasaki (Ajinomoto) to present their joint project on the mythical Dashi. Flavors and sensations; and there will also be the world of pastry coordinated by Francisco Migoya.

The work tables aim to focus on topics such as Gastronomy, Sustainability and Natural Spaces; The kitchen as a tool to protect Natural Spaces; Collective restoration. Opportunities from Gastronomy, and workshops such as Healthy Pastry or virtual reality among others.