How can collaborate science and cooking?

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 y reunirá durante tres jornadas a expertos sobre la materia venidos de todos los rincones del mundo.

El encuentro lo organiza 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, se llevará también a cabo la presentación del tercer volumen del “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.

En el evento también colaboran 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
A shared publication Mugaritz (@mugaritz) he 7 Nov 2017 to(s) 8:43 PST

Basque Culinary Center, @Mugaritz Y @aztitecnalia, editores todos del Journal of Gastronomy and Food Science, 1st scientific publication that combines gastronomy and science, will be present in @EFFoST Internacional Conference https://t.co/DqYpDtmX4L pic.twitter.com/A8cHsx6o3V

— BasqueCulinaryCenter (@bculinary) November 11, 2017

Dani Lasa (#mugaritz) and Juan Carlos Arboleya (@JuanArboleya), editores del International Journal of Gastronomy and Food Science, They have presented the work of the magazine @c_interaction. pic.twitter.com/MCeLpa6Mtp
— Mugaritz (@Mugaritz) November 8, 2017

Dani leaves @Mugaritz Y @JuanArboleya BCC, in @c_interaction talking about why the birth of the International Journal of Gastronomy and Food Science . The reasons for a magazine of science and gastronomy. Lavoiser there @Elorges, both, Awesome!!!. pic.twitter.com/WZgeWzDgOK
— Miguel Angel López (@MiguelAng_Lopez) November 8, 2017

How colour affects flavour perception? Jozef Youssef from @KitchenTheory explaining this and more!! at @bculinary. Awesome chef! pic.twitter.com/gyMm60qBtt
— Juan-Carlos Arboleya (@JuanArboleya) October 19, 2017

Investigation, scientific and technological innovation in gastronomy and food, 2Edition Master in Gastronomic Sciences, #MastersBCC pic.twitter.com/wALYYvWbwb
— BasqueCulinaryCenter (@bculinary) October 4, 2017