Program

Science & Cooking World Congress 2021 activities

Aula Magna – Universitat de Barcelona

8:30 h | Accreditation collection and reception

Accreditation collection and reception

09:30 h | Welcome and official presentation of the Congress

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.

10:15 h | Presentation of Barcelona World Capital of Sustainable Food

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.

10:45 h | Opening session

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.

Science and Cooking and health

11:30h | Food. Science and Cooking and pandemics

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

12:00 h | Brunch Science & Cooking

Appetizer and demonstration of Congress products and techniques

Science and Cooking. Sustainability

13:00 h | Presentation Delegation SCWC Barcelona- Denmark

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.

13:30 h | The role of water in sustainability. The quality of tap water

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.

14:00h | Presentation SCWC Barcelona - Buenos Aires Delegation

“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.

14:30h | Presentation SCWC Barcelona - Bangkok Delegation

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.

15:00h | Presentation SCWC Barcelona - Amazonia Delegation

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.

15:30h | Presentation SCWC Barcelona - Buenos Aires Delegation. Sub-delegation Ushuaia

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.

16:00h | Presentation SCWC Barcelona - Tokyo(Japan) & Montreal (Canada) Delegations

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.

16:30h | Alternative protein. Alternative for the future

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.

17:00h | Full use of bluefin tuna is key to sustainability

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.

17:30h | Circular economy, food waste commercialization and global impact on sustainability

Mark Serice, Vice President Global Culinary Griffith Foods

18:00h | Food strategy of Catalonia, food at the service of citizenship

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.

Science and Cooking. Sustainability and Economy

9:00 h | Presentation SCWC Barcelona - Parma Delegation

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.

09:30 h | Essential research to introduce plankton into gastronomy.

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.

10:00h | Sustainable fats for a healthier diet

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.

10:30 h | Research and sustainability. The healthy and sustainable food of the future

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.

11:00h | Sustainability and Patisserie

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.

11:30h | Presentation SCWC Barcelona-Turkey Delegation

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

12:00h | Brunch Science and Cooking

Appetizer and demonstration of Congress products and techniques

13:00h | Modernist Cuisine and Sustainability

Francisco Migoya online or face-to-face.

Francisco Migoya is part of an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs and an entire editorial department, all dedicated to advancing the state of the culinary art through the creative application of scientific knowledge and experimental techniques. Migoya will talk about the new challenges and how sustainability will be applied in their projects.

13:30h | WholeFruit Chocolate

Ramón Morató and others. Barry Callebaut.

The future of sustainable chocolate production lies in projects such as WholeFruit Chocolate. The difficulties to overcome while making full use of cocoa beans will be explained.

14:00h | Creation of a company through gastronomic research

Caviaroli. Ramón Ramón

In 2011, based on his own research and the gastronomic research that had taken place in recent years, he made a leap in quality and made it possible to transfer culinary research into the industry. Spherification is the iconic technique on which this company has been built.

Science and Cooking Social

14:30h | Science and Cooking and the elderly. Beyond soft diets

Carme Ruscalleda, Anna ParéAssumpció Roset and Gloria Arbonés. Mediterranean Gastroculture Applications.

With the pandemic, the needs of the elderly have become more evident, also in the field of food. One in four people over the age of 70 have problems related to swallowing food. Society has understood this need and future projects that deal with these problems will be explained. Gastrocultura Mediterránea will explain applications proposed by Carme Ruscalleda.

15:00h | Science and Cooking and food waste

Ada Parellada and Gemma Salvador. In person

Food waste is a complicated phenomenon and it is from this complexity that it must be combated. This must be done with a strategy based on two main premises: recovering the value of the product and deepening research into its use as a material resource. Ada and Gemma will explain how to do this.

Food For Soul Project. Massimo Botura and/or Lara Gilmore. President of Food for Soul. (To be confirmed) ON LINE.

By transforming people, places and food, we build a culture of valuing the potential in all things. When we value culture, we build the foundation for systemic change.

15:30h | Presentation SCWC Barcelona - Galápagos Delegation

Florence Egal. Application in the SCWC Barcelona Madagascar Delegation. Lucia Ranja

Local projects as a global objective. We dive into local perspectives, needs and opportunities and design programmes together with communities to make a change and develop opportunities to participate in global campaigns, events and initiatives. Lucia Ranjit will explain how this applies to the vanilla plantations of Madagascar.

16:00h | Presentation SCWC Barcelona - Galápagos Delegation

Sustainability and gastronomy in Galapagos. Galápagos Foundation. Luciana Bianchi. Presential or Online.

Sustainability cooking projects. The Muyu revolution and how to integrate science and science education to achieve a sustainable and creative cuisine in a region with scarcity of products and prohibitions for environmental regulations – gastronomic research within a national park natural heritage of humanity.

16:30h | Sustainability and social purpose. Practical application in the world of bees

Project Aristeu. Juan Puerto.

Bees, beyond the production of wax and honey, play an essential role in biodiversity. About 75% of the food we eat and 90% of wild plants depend on their pollination. However, 30% of the world’s bees die every year. There is an urgent need to solve this problem and joint projects from Science and Cooking can contribute to this. Presentation of an applied project: Medieval nougats brought to the present day (chickpea nougats with Aristeu honey). Ferran Alemany and Sergi De Meià

17:00h | World Central Kitchen

(Thinkfoodgroup). José Andrés Online and Carles Tejedor present.

World Central Kitchen uses the power of food to empower communities and strengthen economies.

17:30h | Economic development programme

Parc a Taula. Sustainable development program of the Network of Natural Parks of the Diputació de Barcelona

Parc a Taula is a sustainable development programme promoted by Barcelona Provincial Council that aims to highlight the natural, cultural and scenic values of the Natural Park Network, using gastronomy as a storyline and involving producers, processors, wineries, accommodation and restaurants rooted in the territory.

Application to the dinner on 9 November.

Training in Science and Cooking

9:00 h | Training in Science and Cuisine

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.

09:30h | Degree in Culinary and Gastronomic Sciences

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.

10:00 h | Presentation SCWC Barcelona- La Habana Delegation

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.

10:30 h | Presentation SCWC Barcelona – Xile Delegation

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.

11:00h | Harold McGee and training

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.

Science and Cooking Technology

11:30h | Sustainability. Technology and Food Pairing

Bernard Lahousse

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.

12:00h | Brunch Science & Cooking

Aperitif and demonstration of products and techniques of the congress.

13:00h | Presentation of the SCWC Barcelona-Peru Delegation.

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.

13:30h | Research with special devices applied to gastronomy

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.

14:00h | Non Gravital food

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

14:30h | Artificial Intelligence: a new ingredient of creativity in the world of chocolate

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.

Closure

15:00h | Cierre del Congreso

Science and Cooking and sustainability. To be specified.

 

Science and Cooking (Harvard)

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:

  • Ferran Adrià (elBulliFoundation)
  • Joan Roca (El Celler de Can Roca)
  • Carles Tejedor (Oillab)
  • Pere Planagumà (Gastro Ventures)
  • Nandu Jubany (Can Jubany)
  • Enric Rovira
  • José Andres (online)

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.

16:00h | Fermentations Conference

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.

16:30h | Sferic awards ceremony
  • Presentation Claudi Mans
  • Davide Cassi. Physicist at the University of Parma, expert in science and gastronomy.
  • Mariana Koppmann. Biochemist, expert in molecular gastronomy and hygiene advice.
  • Claudi Mans. Emeritus Professor of Chemical Engineering at the University of Barcelona, populariser of Science and Cooking.
  • Pere Castells. Chemist and President of the Science & Cooking World Congress, as President of the Jury.
  • Luciana Bianchi, Chef with a background in Molecular Science, Associate Lecturer at the University of Gastronomic Sciences (UNISG) and the Basque Culinary Center (Bculinary), director of the Galapagos Foundation.

 

Prize-givers:

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:

  • Noma by the team led by René Redzepi
  • Mugaritz by the team led by Andoni Luis Aduriz
  • Momofuku by the team led by David Chang

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.