The congress aims to become the main benchmark and inspiration for a gastronomy and gastronomic food sector that demands greater professionalisation of the trade and for the population that demands more sustainable gastronomy and food adapted to new realities.

The congress has the potential to address the major benchmark and inspiration for the gastronomy and gastronomic sector potraviny, the demands of great professionalization of the shops and for the population who demand more sustainable gastronomy adapted to the new realities.

The congress has the potential to become the main benchmark and inspiration for a gastronomy and gastronomic food sector that demands greater professionalisation of the trade and for the population that demands more sustainable gastronomy adapted to the new realities.

Aula Magna

8:00 a.m. | Collection of accreditations and reception

9:00 a.m. | Welcome and official presentation of the Congress

Dr. Joan Guardia (Rector of the University of Barcelona), Teresa Jordà. Councillor of the Department of Climate Action, Food and Rural Agenda, Montserrat Ballarín Representative of the Barcelona City Council, Representative of the Barcelona Provincial Council, Ferran Adrià (President of the Scientific Gastronomic Committee of the Congress), Davide Cassi (University of Parma and Vice-President of the Congress) and Pere Castells (President of the Congress) who will make a brief presentation of the SCWC BCN 2022. They will explain the importance of the development of the MANIFESTO SCIENTIFIC GASTRONOMY BARCELONA 2019.
INTRODUCTION TO Congress Harold McGee as Honorary President of the SCWC. I have presented the spening speech by Joan Roca (La Bodega de Can Roca)

Sowing the future. Project of La Bodega de Can Roca. Juan Roca

Ingredients and society

Coordinator: Florence Egal (MD, MPH, Household Food Security/Nutrition/Sustainable diets). Introduction. Tradition and innovation for sustainable territorial development

Ingredients for change, chefs as advocates of food systems transformation

Ian Shepherd, EAT Forum

Waste prevention and social protection: the role of the hospitality sector

Moez El Shohdi, Co-Founder y CEO de la Egyptian Food Bank y el Food Banking Regional Network.

Chefs in depopulated rural areas: reconciling tradition and innovation for social and territorial transformation

Nicolo Fenú, SARDARCH

12:00h | Brunch Science and Cooking

1:00 p.m. | SCWC Ingredients. Cuisines of the world

Coordinates: Jordi Tresserras. Expert in heritage management and cultural tourism. UB. Member of the UNITWIN Network of the UNESCO Chair.

Introduction to the culture of world cuisines.

The ingredients in the evolution of Turkish cuisine. Vedat Basaran and Fatih Tutak SCWC Barcelona Delegation- Turkey Delegation
Ingredients in Patagonian cuisine (Ushuaia). Lino Adillon. Restaurant Back Delegation SCWC Barcelona-Ushuaia (Argentina)
Ingredients in the kitchen of the Amazon. A mythical product: Manioc tuber. Denise Araújo. Cook and gastronomic researcher and SCWC Barcelona-Amazonia delegation.
Academic Approach to the Ingredients and Traditions of Cuban Cuisine. Mª Esther Abreu Delegation SCWC Barcelona-Havana (Cuba)
Ingredients in Galapagos. Transformation model in local production. Luciana Bianchi. SCWC Barcelona-Galapagos Delegation (Ecuador). Galapagos Foundation.

Presentation of new Delegations.

The ingredients in the evolution of Turkish cuisine

Vedat Basaran and Fatih Tutak SCWC Barcelona-Turkey Delegation.

Ingredients in Patagonian cuisine (Ushuaia)

Lino Adillón. Restaurante Volver Delegación SCWC Barcelona-Ushuaia (Argentina)

Ingredients in the Amazonian cuisine

A mythical product: Manioc tuber. Denise Araújo. Cook and gastronomic researcher and SCWC Barcelona-Amazonia delegation.

Ingredients and tradition in Cuban cuisine

Mª Esther Abreu Delegación SCWC Barcelona-La Habana(Cuba)

Ingredients in Galapagos. Transformation model in local production

Luciana Bianchi. SCWC Delegation Barcelona-Galápagos (Ecuador). Galápagos Foundation.

15:30h | Coffee tea Break Science and Cooking

4:00 p.m. | SCWC Ingredients. Research

Coordinates: Marta Miguel (CSIC) Introduction to the importance of research in food ingredients.

Gastronomic-scientific research

Marta Miguel and Marta Garcés (iLike Food Innovation)

Note by Note

Dr. Dao Nguyen and Pasquale Altomonte (Kitchen Lab)

NXT Plan Base Chocolate

Marike van Beurden, Josep Mª Ribé (Calebaut)

Science and Cooking Cours. Harvard Lab Reserche.

Pia Sorensen (Harvard University)

9:00 | SCWC Ingredients. Gourmetization and food industry

Coordinated by: Puri Garcia (UPV) and Pere Castells.

Introduction to the importance of companies that rely on gastronomy as an essential element for their evolution.

Enzymes. A new gastronomic ingredient with a great food future.

Marc Jordana (Gastrocultura Mediterránea) and David Gil (I+Desserts).

Ingredients and Circular economy

Mark Serice, Vice Presidente Global Culinary Griffith Foods

Ingredients and utensils

New healthy and sustainable fats: Omega 3 and cultured fats

Andrés Montefeltro (Cubiq Foods)

Ingredients and Innovation. From the Earth to the moon

Angélica Vitali (Gastrô Brasil)

11.00h Healthy and sustainable solutions

Paula Pesse, Nicole Ferrada and Bernardo Moltedo (Not Co).

12:00 | Brunch Science and Cooking

13:00 | SCWC Ingredients. Nutrition and health

Coordinator: Anna Paré. Dietician, nutritionist and pharmacist

Introduction. Nutrition, Ingredients and Gastronomy. A brief commentary on olive oil and its importance in the diet of Abel Mariné.

Cocoa ingredient. Nutrition and research

Rosa Maria Lamuela. University of Barcelona.

Ingredients in sports nutrition. Avoid injuries from the kitchen

Victoria Pons Head of the Physiology and Nutrition Department of the CAR of Sant Cugat del Vallès (Barcelona).

Polyphenols: scientific arguments about the healthy effects of consuming local fruits and vegetables

Gerard Aragonès (URV) y Xavier Roget (Parc a taula).

The challenge of the masses WITHOUT wheat

Mariana Koppmann Biochemist, expert in food safety and gastronomy. SCWC Barcelona-Buenos Aires (Argentina).

The ingredient is water

Miquel Paraira, director de Calidad de Agua d’ Aigües de Barcelona

15:30 | Coffee tea Break Science and Cooking

16:00 | SCWC Ingredients. Cake shop

Coordinated by Christian Escribà and Patricia Smith.

Introduction to pastry ingredients.

Vegetable ingredients, the great revolution in pastry

Sosa Ingredientes

Ingredients in Chemistry Two Bowls

Joyce Galvao (A química dos bolos)

Elements of Desserts

Francisco Migoya (Pastry researcher)

Pastry flours

Antonio Bachour (Bachour Bakery and Restaurant)

9:00 a.m. | SCWC Ingredients. Training

Coordinators: Davide Cassi (University of Parma) and Axel Bidon-Chanal (University of Barcelona).

Introduction. Training in Science and Cookery. Creation of academic structures. Development of the SCWC Barcelona 2019 Manifesto: International Summer School of Scientific Gastronomy, SCWC Course and training activities SCWC and CETT-UB.

Eight years of Gastronomic Engineering.

José Miguel Aguilera SCWC Barcelona- Chile ON LINE Delegation.

Comparison of ingredients in modern cuisine (elBulli and El Celler de Can Roca) versus traditional cuisine

David Casacuberta (UAB) , Marco Bellonzi (UAB) and Axel Bidon-Chanal (UB) (In collaboration with Marta Vila).

The importance of training to build ``Gastronomy``.

María Martínez Culinary Barcelona Hub.

Bread from “MESA TABLE”. Ingredient for the transmission of gastronomic-scientific knowledge

Ramón Garriga Comunicador del Pan Panadero Artesanal MasaMadre (Gluten Morgen).

11:00 a.m. | SCWC Ingredients. Projects

Coordinated by Mariana Koppmann Biochemist, expert in food safety and gastronomy. SCWC Barcelona-Buenos Aires Delegation (Argentina).

Introduction to the importance of scientific-gastronomic projects.

Local and sustainable economy model applied to collective restoration

Pablo Gómez and Senén Barral (Innovation – Infrastructures. INDITEX)

Ingredients. Designs test using the science of foodpairing

Bernard Lahousse

12:00h | Brunch Science and Cooking

1:00 p.m. | SCWC Ingredients. Projects

The algae revolution

Antonio Muiños (Puerto Muiños)

Gastrosonic, gastrovibrotactile and gastrovirtual ingredients

Bruno Mesz (Instituto de Investigaciones en Arte y Cultura de la Universidad Nacional de Tres de Febrero (IIAC-UNTREF) and Jean-Christophe Sakdavong, Laboratoire CLLE, Université Toulouse Jean Jaurès, France.

Ingredients and Artificial Intelligence

Mario Garcés (MindKind Project)

Discover the spirit of the place in the gastronomy: the indigenous ingredients of Canada

Chef Stéphane Modat, restaurante Le Clan, Ciudad de Quebec, Canadá.

Control of microorganisms in fermentations

Asun López y Daniel Asensio (RPD)

15:30h | Coffee tea Break Science and Cooking

4:00 p.m. | SCWC Ingredients. Closure

Coordinators: Patricia Jurado and Pere Castells. Introduction to the final presentations and the Sferic Award.

Ingredients and the preservation of Africa's culinary heritage

Selassie Attadika. Restaurante Midunu (Accra Ghana)

Enhance and magnify the synergy between the ingredients thanks to the attractive power of the aromatic science of Molecular Harmonies

François Chartier (Chartier World Lab Barcelona)

Ingredients in Harold McGee's books

Harold Mc Gee Honorary President of the SCWC.

Award Presentation

Jordi Cruz chef at Abac, Angle and Atempo. Evolved and restless cuisine.

SFERIC AWARD 2021. WORLD SCIENCE AND CUISINE COMMISSION:

Pere Castells, Davide Cassi, Mariana Koppmann, Claudi Mans y Luciana Bianchi

Winning explanation. Ana Rôs, chef at the Hisa Franko restaurant.

Presentation of the award Montserrat Rivero President of ACCA.

Paranimf

10:00h : Paranimf Inaugural Conference. Cesar Vega

Concept of ‘eatizenship’ that explores the rights and obligations we have when we eat.

10:15h : Restaurants in Barcelona. Innovation and tradition.

Tradition: Can Culleretes, 7 Portes and Los caracoles

Tradition and innovation: Dos Torres, Cinc Sentits and Fonda España

Innovation: Disfrutar, Abac and Manairó

12:00h | Brunch Science and Cooking

13:00h : Sustainability, between innovation and tradition

Coordinated by Sergio Gil and Luís Riera (Saia)
Round table with sustainable restaurants in Barcelona.

14:00h : Ingredients. Sustainability, Innovation and Plant Based. Sponsored by Motif Food.

Moderator NotCo

MOA FoodTech, Innomy, Calebaut, Ecoprolive, NotCo, Be Better my Friend, Cubiq Foods y Escata Food.

10:00 | Evolution of ingredients in patisserie.

Coordina: Sosa Ingredients

Miguel Guarro, José Mª Guasch, Antonio Bachour, Francisco Migoya, Joyce Galvao and Jordi Bordas

11:00 | Ingredients and training. To be planned

Ingredients in cookery school training. Their influence on the current culinary movement and what objectives are being set for the future.

Round table with representatives of cookery schools.

12:00 | Brunch Science and Cooking

13:00 | SCWC Ingredients. Delegations

Existing delegations and presentation of new delegations. Moderated by Luciana Bianchi

Round Table with delegations already established in 2020-21

Presentation of new delegations

  • World Congress of Science and Cuisine Barcelona-Mexico: José Burela, Roberto Iborra y Eduardo Rukos.
  • World Congress of Science and Cuisine Barcelona- Syria/Middle East: Mohammat Orfali
  • World Congress of Science and Cuisine Barcelona-UK: Belen Aloisi
  • World Congress of Science and Cookery Barcelona-Colombia: Claudia Bibiana Valderrama
  • World Congress of Science and Cuisine Barcelona-France: Jean-Christophe Sakdavong, Laboratoire CLLE, Université Toulouse Jean Jaurès

10:00h : Disruptive ingredients

Coordinated by Alexandra Pera

Cali Terpenes, Abstoss World Gastronomy, , La casa de la Kombucha, iLike Food Innovation and others to be confirmed.

11:00h : Ingredients. Producers, chefs and the gastronomic industry. Past, present and future.

Coordinated by Ramón Guardia

Global introduction of the Ramón Guardia triad.

Producers Chefs Gastronomic Industry

Round table of producers. Moderator: Salvador Garcia Arbós

Llorens Llop (Verit Fruit)

Albert Roca (Augustus-Forum)

Marc Castells. Marisc Mediterrani. New concept of oysters.

Antonio Muiños. Seaweed

And others to be confirmed.

12:00h | Brunch Science and Cooking

13:00h : Ingredients. Producers, chefs and the gastronomic industry. Past, present and future. CONTINUATION

Connecting producers – chefs – gastronomy industry

Round table. Moderator: Salvador Garcia Arbós

Annette Abstoss (Abstoss World Gastronomy)

Fabián Martín. New concept of pizza

Angélica Vitali (Gastrô Brasil)

Jordi Guillem (Chef-ice-cream maker-gastronomy industry)

And others to be confirmed

Forum Lab

Humanity-Sustainability

Coordinators: Pere Planagumà (SCWC) and Juanjo Roda (Fòrum)

10:30 am Sustainability and the aromas of garum

Harold McGee, Pere Planagumà and Ricard Camarena.

11:30 a.m. Humanity, Sustainability and Innovation in Victor Quintillà restaurants (Restaurant Lluerna)

Victor Quintillà (Lluerna Restaurant)

12:45 p.m. Sustainability and Innovation in Pastry.

Joyce Galvao, Francisco Migoya, Antonio Bachour and others to be specified

1:30 p.m. Sustainability and humanity in the kitchens of the world.

Denise Araujo (SCWC Barcelona-Amazonia Delegation)

Ma Esther Abreu and Ariel Mendoza (SCWC Barcelona-Cuba Delegation)

Lino Adillon (SCWC Barcelona-Ushuaia Delegation)

Roberto Iborra .SCWC Barcelona-Mexico Delegation

Vedat Basaran i/o Fatih Tutak (SCWC Barcelona-Turkia Delegation)