19 Oct SCWC and Instituto Superior Tecnológico Iche Establish a Strategic Partnership for International Cooperation

Academic, scientific, and innovation cooperation agreement for the 2027–2030 period aims to strengthen research, education, and knowledge exchange in the field of gastronomic sciences.

Science & Cooking World Congress (SCWC), based in Barcelona, Spain, and Instituto Superior Tecnológico Iche, in Ecuador, have established a framework agreement for international cooperation aimed at advancing gastronomic sciences, applied research, and educational innovation.

This strategic partnership, signed on October 12, 2026, establishes a three-year collaboration period, from March 2027 to March 2030, with the aim of strengthening academic and scientific ties between Europe and Latin America.

Research, Education, and Gastronomic Innovation

The agreement outlines several areas of collaboration designed to promote the exchange of researchers, faculty members, and students, as well as the development of joint scientific projects, specialized training programs, and knowledge dissemination activities.

The main areas of cooperation include scientific gastronomy, food heritage, biodiversity, fermentation, artificial intelligence applied to gastronomy, sensory science, nutrition, and sustainable food systems.

The agreement also includes the organization of congresses, international seminars, summer schools, continuing education programs, and collaborative laboratories for gastronomic innovation.

A Partnership Connecting Europe and Latin America

One of the main objectives of this collaboration is to encourage the creation of an Ibero-American network of researchers in gastronomic sciences, promoting the development of international projects and the transfer of knowledge to the academic, gastronomic, and productive sectors.

The partnership also seeks to strengthen faculty development, facilitate access to new research opportunities, and contribute to the preservation of food heritage through the application of scientific knowledge.

Commitment to the Future of Gastronomic Sciences

This collaboration represents another step in Science & Cooking World Congress’s commitment to the internationalization of knowledge and the consolidation of academic networks that integrate science, gastronomy, technology, and sustainability.

Through this partnership with Instituto Superior Tecnológico Iche, SCWC continues to promote opportunities for cooperation that foster knowledge creation, drive innovation, and contribute to the development of gastronomy from a scientific, educational, and sustainable perspective.