Of the 13 al 16 November is going to be held in the Barcelona town of Sitges the EFFoST Conference, the largest European event on science and food technology. This will be borne by the European Federation of Food Science and Technology and will meet for three days to experts on the subject came from all over the world.
The meeting is organized Elsevier, one of the most important publishers of scientific content worldwide, which through workshops, experiments and roundtables, try to find answers to questions about the relationship between science, gastronomy and food.
In this frame, the presentation of the third volume will also be held “International Journal of Gastronomy and Food Science”, the first scientific publication able to combine in the same universe gastronomy and science, and the restaurant Mugaritz, editor volume, will participate on 14 November in presentation.
The event also collaborate Juan Carlos Arboleya (Basque Culinary Center) Y Dani Lasa (Mugaritz), who offer workshops, demonstrations, round tables and tastings with the participation of the English chef Jozef Youssef, creador de Kitchen Theory, who will talk about gastrophysics, nutrition and food sensory designed for the future, Heloise Vilaseca, from El Celler de Can Roca, who will share schemes collective creativity of your restaurant, Scientific American Larissa Zhou, collaborator of Modernist Cuisine, or investigator Eric Fooladi, University of Volda (Norway), among others.
How can collaborate science and cooking? 📅He 14 November participated, como editores del International Journal of Gastronomy and Food Science, EFFoST conference in @bculinary and @aztitecnalia . Through workshops, experiments, roundtables, etc. and with guests like Heloise Vilaseca, Jozef Youssef, Eric Fooladi or Larissa Zhou explore how these two worlds can interact. 🔬 ¿How can science and gastronomy collaborate? 📅As editors of the International Journal of Gastronomy and Food Science we will be participating in the Effost Conference with Basque Culinary Center and AZTI on the 14th November. Through workshops, experiments, roundtable discussions and together with international participants such as Heloise Vilaseca, Jozef Youssef, Eric Fooladi or Larissa Zhou we will explore how these two worlds can interact. #mugaritz2017 #EFFoST2017 #foodscience #foodtech
Basque Culinary Center, @Mugaritz y @aztitecnalia, editores todos del Journal of Gastronomy and Food Science, la 1ª publicación científica que combina gastronomía y ciencia, estarán presentes en @EFFoST Internacional Conference https://t.co/DqYpDtmX4L pic.twitter.com/A8cHsx6o3V
— BasqueCulinaryCenter (@bculinary) November 11, 2017
Dani Lasa (#mugaritz) y Juan Carlos Arboleya (@JuanArboleya), editores del International Journal of Gastronomy and Food Science, han presentado el trabajo de la revista en @c_interaction. pic.twitter.com/MCeLpa6Mtp
— Mugaritz (@Mugaritz) November 8, 2017
Dani Lasa de @Mugaritz y @JuanArboleya del BCC, en @c_interaction hablando del por qué del nacimiento del International Journal of Gastronomy and Food Science . Las razones de una revista de ciencia y gastronomía. Lavoiser y @Elorges, a la vez, impresionante!!!. pic.twitter.com/WZgeWzDgOK
— Miguel Angel López (@MiguelAng_Lopez) November 8, 2017
— Juan-Carlos Arboleya (@JuanArboleya) October 19, 2017
— BasqueCulinaryCenter (@bculinary) October 4, 2017
— Mugaritz (@Mugaritz) July 27, 2017