What happens when Food and science meet? Grab a seat at the Food Meets Science symposium on 23 September at The Old Estrella Damm Brewery in Barcelona and discover!
Some of the greatest minds in food science and gastronomy are set to converge in Barcelona where the audience will be treated to a meeting of intellectual and gastronomic creativity onstage.
Prof. Charles Spence, creator of the term gastrophysic and head of the Crossmodal Research Laboratory at Oxford University will present on "Gastrophysics: The new science of eating" as well as Dr. Nicola Pirastu representing the University of Edinburgh and dr. Paul Smeets from the University Medical Center Utrecht.
Renowned chefs will also be taking to the stage, to discuss the crossover between food and science, namely:
Chef Grant Achatz from restaurant Alinea Chicago
Chef Modest Amaro from Atelier Amaro Warsaw
Chef Pia Leon from restaurant Kjolle Lima will present a multisensory experience - food "We need to think of innovative ways to build experiences so that they may never feel like a previous one or like another one that may come in the future. It should be unique"
Chef Vladimir Mukhin from restaurant White Rabbit Moscow
Chef Davide Oldani from D'O' Davide Oldani Milan
Chef Joan Roca from restaurant El Celler de Can Roca, Girona
Pick up tickets here.
The Best Chef Awards
On 24 September there will also be the third edition of @THEBESTCHEFAWARDS at the University of Barcelona
Chefs and other experts like foodies, food critics, sommeliers, social managers, digital creatives will present new trends in gastronomy, service, discuss different strategies behind success in social media, as well as answer the questions of young chefs.
The Best Chefs awards ceremony will take place in the evening before the event finishes with a standing dinner prepared by El Celler De Can Roca.