Carrito

HONORARY PRESIDENT

  • HAROLD MCGEE (World Leader in Science & Cooking)

EXECUTIVE PRESIDENT

  • PERE CASTELLS ( Science & Cooking Barcelona)

VICEPRESIDENTS

  • AXEL BIDON-CHANAL (University of Barcelona)
  • DAVIDE CASSI (University of Parma)
  • MONTSERRAT RIVERO (President of the Catalan Association of Food Sciences)
  • MONTSERRAT BALLARÍN (Councilor for Trade, Markets, Consumer Affairs, Home Affairs and Finance. city ​​Hall of Barcelona)
  • DIRECCCIÓ GENERAL D’ALIMENTACIÓ, QUALITAT I INDÚSTRIES AGROALIMENTÀRIES (Department of Agriculture, Livestock, Fisheries and Food. Government of Catalonia)
  • XAVIER ROGET (Advisor to the Natural Spaces Services Management of the Barcelona Provincial Council)

 

VOCALS

  • JOSÉ JUAN RODRÍGUEZ (UAB)
  • FELIP FENOLLOSA (CIM – UPC Fundation)
  • JORDI TRESSERRAS (Expert in heritage management and cultural tourism. UB. Member of the UNITWIN Network of the UNESCO Chair.)
  • PURI GARCIA y JAVIER MARTINEZ (UPV)
  • MARTA MIGUEL (Researcher at the CSIC’s Institute for Research in Food Sciences)
  • FRANÇOIS CHARTIER (Chartier World Lab Barcelona)

 

PLANNING

  • ENRIC ROVIRA (Chocolate maker and designer). Congress design creator.
  • LLUÍS RIERA and INGRID FARRÉ (Saia)
  • PATRICIA JURADO (Gastroventures and Science and Cooking researcher)
  • PERE PLANAGUMÀ. Collaboration with Forum Lab (Cook)

TECHNICAL SECRETARY

  • Operations, Marketing and Dissemination
    • Josep García (Director of Fresh Media Group)
    • Mireia Argente (Deputy Director of Fresh Media Group)

 

 

SCIENTIFIC-GASTRONOMIC COMMITTEE

 

PRESIDENT

  • FERRAN ADRIÀ (elBulliFoundation)

 

VICEPRESIDENTS

  • JOAN ROCA (El Celler de Can Roca. Girona)
  • CLAUDI MANS (Barcelona University)
  • MARIANA KOPPMANN (Biochemistry. Molecular Gastronomy Argentina. Argentina)

VOCALS

  • ABEL MARINÉ (University of Barcelona)
  • Mª ESTHER ABREU (Cuban Association for Food Science and Technology. Cuba)
  • ELISANGELA VALLE (Chef and researcher from the Amazon)
  • LUCIANA BIANCHI (Galápagos Foundation)
  • HEINZ WUTH (Gastronomic Advisor and Consultant. Santiago de Chile)
  • SALVADOR BRUGUÉS (EHTG)
  • CLAUDI MANS (University of Barcelona)