Accreditation collection and reception
They are the main icons of what the science and cooking movement has represented worldwide. And they are the great endorsers of the Congress.
Councillors Generalitat de Cataluña
Ada Colau or representative of the City Council of Barcelona,
Dr. Joan Guardia (Rector Magnífico de la Universitat de Barcelona)
Representative from Diputació de Barcelona
Ferran Adrià (President of the Congressional Scientific Gastronomic Committee)
Davide Cassi (University of Parma)
Pere Castells (President of Congress) who will make a brief presentation of the Congress. Explaining the importance of the development of the MANIFESTO “SCIENTIFIC Gastronomy BARCELONA 2019” indicating one of the consequences: the creation of Delegations.
Message from Harold McGee and Hervé This. Presentation of the Congress.
This year, Barcelona is the venue for the 7th Global Forum of the Milan Urban Food Policy Pact, the first international treaty of cities on food, which highlights the strategic role of cities in the development of sustainable food systems. The city thus becomes World Capital of Sustainable Food 2021, a year in which more than ninety projects and policies to promote sustainable food and a program that will run until December are being developed.
Exhibition with the participation of Sustainable Restaurants Barcelona.
Project: “How the microbiome relates to nutrition and health”. Ryan Taft (Illumina) and Daniel Mc Donald (The Microsetta Initiative). )
Both Online and on site
KNOWING YOUR MICROBIOME WILL CHANGE YOUR LIFE.”
This is a research program that will help you understand the trillions of microorganisms that inhabit your body, their role in your diet and their relationship to your health and disease.
José Juan Rodríguez (UAB) ACCA MEMBRES.
An analysis of how eating habits are important for food safety in general and especially in food establishments. And the pandemic has highlighted this need
Appetizer and demonstration of Congress products and techniques
Holistic Cuisine. Rasmus Munk (chef and co-owner) and Diego Prado (Head of r&d) Alchemist Explore
Just as the alchemists attempted to merge philosophy, natural sciences, religious arts to create a new understanding of the world order, Holistic Cuisine aims to redefine and broaden our understanding of the concept of food. This ties in with the “MANIFESTO” SCIENTIFIC Gastronomy BARCELONA 2019.
Miquel Paraira, director of Qualitat d’Aigua d’Aigües de Barcelona.
One of the challenges facing the world is the population’s access to water and its quality must be guaranteed. For this reason, Aigües de Barcelona has made sustainability the core of its strategy. They will explain and exemplify it with water points at all areas of the Congress.
“The different relationships of science with the world of cooking” Mariana Koppmann.
Mariana Koppmann’s outreach through instagram and courses such as the “The Science of sourdough breads” is a reference in the development of the MANIFESTO “SCIENTIFIC Gastronomy BARCELONA 2019”. And she will explain the different ups and downs in this relationship between the two worlds and its current evolution towards a more sustainable cuisine with scientific-technical support.
Sustainability and Research Science and Cooking in Asia. Gaggan Anand Online
Gaggan as a benchmark of Asian haute cuisine and in the face of the global health pandemic situation that imposes restrictions and limits resources, the Indian chef has chosen to rethink the gastronomic offerings at his restaurant in Bangkok (Thailand), without renouncing research and with sustainability as the core of his cuisine.
Sustainability in the Amazon. Elisangela Valle, cook and gastronomic researcher + University of Manaus. Online
The ancestral traditions of the indigenous people in the Amazon explained and analyzed culturally and scientifically from science with the collaboration of the University of Manaus. How diets with the ants help health and in particular visual health. And evidently with sustainability from its origins.
Sustainability in Patagonia (Ushuaia). Lino Adillón. Volver Restaurant and environmental activist.
The relationship between unique natural spaces in the area near Antarctica and how, through cuisine, he claims their protection with mythical products such as “Patagonian toothfish” and “spider crab”. His fight against the installation of “salmon” in the Beagle Channel continues.
Biodiversity & Sustainability Molecular Analysis.
Multidisciplinary Inclusive and Creative R & D Aromas Lab.
By “Chartier WORLD-LAB” Barcelona/Tokyo/Montreal
Live from Barcelona, and Online from Tokyo and Montreal
It facilitates the meeting of key players in their respective food companies to research, create and incubate new concepts and innovative products fueled by Chartier’s aromatic science of molecular harmonies and new technologies. It promotes education, stimulates sustainability, helps the revival of historic neighborhoods, thus contributing to the well-being of the local community.
The Chartier World lab Barcelona, which is the central location, will feature the respective DNA of the Tokyo and Montreal locations.
Ot Fortuny Zyrcular Foods
Increasing population = increasing need for protein. Need to: Diversify protein sources and make a more efficient system. Plant-based, mycoproteins, algae, insects etc.
Begonya Melich, head of R&D and Ekaitz Apraiz, executive chef of Tunateca. Balfegó.
From the same company and with the complicity of Tunateca, there will be a review of how to take advantage of all the by-products derived from bluefin tuna. A circular economy project linked to tuna.
Mark Serice, Vice President Global Culinary Griffith Foods
The current scenario requires the adoption of active and shared strategies to identify opportunities to build a sustainable, safe, resilient, healthy and universally accessible food system.
Application at the dinner on the 8th The cuisine of the future.
Evolution of the SCWC Barcelona Manifesto 2019. Davide Cassi. University of Parma.
He will explain how to convert the SCWC Barcelona-Parma headquarters with a website where you can find all the information related to the “Science and Cooking” movement. And how to be the world reference in this structure. All this by the hand of the Manifest.
Speaker: Alberto Palomar (Gastronomic advisor and CCO of Plancton Marino) and Ángel León.
As a result of the research, a unique food was created, a real revolution in the kitchen, a product capable of making dishes differentiate, with an eye on sustainability.
Andrés Montefeltro Cubic foods. Application to Gastronomy Sergi Palacín (R. Alchemix) and Pere Planagumà (Escatafood).
Development of a new generation of emulsions of healthy vegetable oils and sustainable ingredients, which allows to adjust the caloric content, functionality and replacement of animal or vegetable saturated fats in signature cuisine. Incorporation of omega-3 from microalgae in healthy foods, without interfering with taste and texture. Sergi Palacín and Pere Planagumà will apply gastronomic innovation to these products.
Presented by Felip Fenollosa (CIM-UPC). Marta Miguel (CSIC and iLike Food Innovation S.L.), Giuseppe Scionti (Nueva Meat) and Sergi Payà (Becrit).
Analysis of what the future holds with 3D printing as a major revolution and with plant-based ingredients developed as an innovative alternative in the food sector for the production of meat product analogues. And how insects can provide a complementary element to this innovation.
Vegane icónics. BBMF. Marike van Beurden
The evolution of bakery towards adapting to special groups of people allergic to eggs, milk or soya is evident. The elimination of animal products in the bakery is the work that Marike has been carrying out in recent times.
Evolution of Turkish cuisine. Tradition and sustainability. Gokmen Sozen (gastronome), Aylin Öney (researcher) and Maksut Askar (chef).
How can traditions be maintained and evolve into the future without breaking the fragile balance. With the aim of sustainability and the development of Turkish gastronomy and research, the future will be analyzed in an area that has always been a frontier between the West and the East.
A great challenge to be faced
Training unit and online courses. Rafa Llin (Departament Educació Generalitat de Catalunya), Ingrid Farré (Saia) and Salvador Brugués.
An application in online pastry training. Adriana Jaworski and Jordi Bordas
The development of the MANIFESTO “SCIENTIFIC Gastronomy BARCELONA 2019” made it necessary to initiate, promote and support initiatives to train people in Science and Cooking. The “Training for trainers in Science and Cooking” of the Education Department and the online Vacuum Cooking Course are examples of this training. An online pastry course and other possible initiatives will also be exemplified.
Presented by Vinyet Capdet.
UB-CETT Barcelona. Axel Bidon-Chanal.
BCC- Juan Carlos Arboleya.
University of Parma.
Other Universities: Valencia, Alicante etc.
The development of the MANIFESTO “SCIENTIFIC Gastronomy BARCELONA 2019” also involves university studies. We must explain what the future holds for Gastronomy in Universities.
The contribution of science in the training of Cuban cooks.
Ma Esther Abreu Scientist, Ariel Mendoza cook and others Online
Proposals will be explained on how the application of Science and Cooking concepts can help Cuban cooks.
Training the New Gastronomic Professional, Scientific Knowledge for Chefs. Heinz Wuth (El Volcán Santiago de Chile).
The speaker will talk about the needs in today’s world where the training of scientific gastronomy and knowledge of the functioning of food for the chef or gastronomic professional is important for the development of ideas, solutions and a better valorisation of their work. It is important to be aware of trends and to know the impact of their cuisine today. In addition, the contribution and collaboration that SCWC has had in the development of online courses in Scientific Gastronomy especially for chefs will be discussed, providing details, statistics and opinions of the participants. All this is in line with the essential premise of the SCWC Scientific Gastronomy Manifesto with educational input.
Nose Dive: A Field Guide to the World’s Smells. New Book Online
Harold McGee can best explain the training in Science and Cooking. His latest book: A guide to smells. Essential for further training in Science and Cooking.
Today, our palates have evolved to eat much more adventurously than ever before, with unexpected combinations of ingredients becoming the new norm. As chefs and bartenders, this presents you with exciting new challenges and a whole world of creative opportunities. It will introduce us to the world of taste preference in relation to health and sustainability.
Design of kitchen utensils to provide solutions for people with disabilities or special needs. Alejandra Ratti Science and Cooking Course. University of Engineering and Technology – UTEC in Peru ON LINE.
In the Science and Cooking course at UTEC in Peru, the final project is a design project of appliances for people with special needs. They will be presented at the Congress with concrete examples of these last years exemplifying how Science and Cooking can contribute to improve society.
Aleix Barandiaran. Gastro Ventures.
Vision of how technology can influence to improve society with proposals such as devices to lower the alcohol content of alcoholic beverages or how extra virgin oil can be extracted at the moment and therefore preserve all the properties of the initial moment.
Ignacio de Juan Creix and Xavier Morón. Plat Institut.
There are no limits to research in the field of cuisine. Almost “sculptable” foams are one example. They are so stable that they can be moulded at will. There will also be applications in different fields such as cocktails with Giacomo Giannotti from Paradiso
François Chartier, “Créateur d’harmonies” and Sony AI Tokyo
Creating the future of gastronomy
Founded with the vision of “creating an AI that gives course to human imagination and creativity”, Sony AI is moving out of Sony’s current business areas of gaming and image and sensor creation to explore the world of gastronomy, and the flagship gastronomy project, where François Chartier (Chartier World LAB – Barcelona) has been an advisor from day one, is leading the charge to foster imagination in a new field. The team is working hard on many projects, such as the new AI-powered recipe creation app, which helps chefs to tap into their creativity and come up with new proposals. François Chartier and the Sony AI team will share some of the projects they are working on in Tokyo and Barcelona.
Science and Cooking and sustainability. To be specified.
Science and Cooking (Harvard). SCWC Delegation.
Science and Cooking: From Haute Cuisine to Soft Matter Science Cours online. Science and cooking book. Dave Weitz i Pia Sorensen online
With the participation of:
For 10 years a structure has been built up that is admired around the world, both for its face-to-face courses for Harvard students and its online course. With the publication of the book Science and Cooking Harvar, the courses have achieved a worldwide reputation.
Fermentations Lab. Daniel Asensio, Asun Lopez i Meritxell Moreno. RPD
This year the Sferic Awards is given to fermentations in the kitchen. It is therefore appropriate that specialists in this field explain to us how a fermentation laboratory has been created and what are the scientific criteria to be taken into account to meet all the food safety standards that surround this world. The fact that it is done by scientists will give a clear vision of how it could be introduced into kitchens and even homes without any risk.
Culinary applications by Luciana Quintana. She will show us some of the applications that have been made in the field of catering.
Montserrat Rivero (President of the ACCA), Ferran Adrià, y Joan Roca (previous year’s winners) To be specified.
2020 Award for innovation in the study, evolution and application of …………., always looking for innovation in the culinary field and its relationship with research and health, developed in the restaurant …….. by the team led by ………..
Note: The awards were made public on March 14th 2020, in tribute to the speech “The physicist in the kitchen”, given on this date in 1969 by the physicist Nicholas Kurti.
JURY’S DECISION 2020-21 AWARDS
2020-21 Award for innovation in the study, evolution and application of fermentations, always seeking improvement in the culinary field, developed in restaurants:
On behalf of the award winners, Andoni Luis Aduriz will give a presentation on what research applied to fermentation represents.
“Biological toppings” made Mugaritz one of the world leaders in research and development of fermentations for the restaurant industry, basing a large part of its menu on fermented products, seeking “creativity through microorganisms”.
The schedule can be subject to change.