The conference, which will take place from November 13 to 16 in Sitges (Spain), will include a special gastronomy program. More details on the program will follow soon.
Basque Culinary Center
Professor Arbeloya is editor in chief of the ‘International Journal of Gastronomy and Food Science’ and works for The Basque Culinary Center in Spain as a lecturer and researcher. The Basque Culinary Center is a pioneering academic institution, created by seven of the top Basque chefs along with Mondragon University, and with the involvement of eleven of the most influential chefs in the world. The institutions’ activities focus on higher education, research, innovation and promotion of gastronomy and nutrition. The Basque Culinary Center includes the Faculty of Gastronomic Sciences and Centre for Research and Innovation in Food and Gastronomy, which is a unique project in Europe. It is a living faculty where food enthusiasts and catering professional live side-by-side and where exciting activities and events take place.
Daniel Lasa is responsible for research and development at Mugaritz, a two-star restaurant in Rentería, Guipúzcoa (Spain). Mugaritz earned its first Michelin star in 2000 and in 2005, the Michelin Guide awarded the restaurant a second one. It is considered one of the world’s best restaurants by critics and chefs. The driving force behind Mugaritz is Andoni Luis Aduriz, who is considered by many critics to be the natural heir to the title of Spain’s most pioneering chef Ferran Adrià (El Bulli)
Jozef Youssef is the creative force behind Kitchen Theory. His years of experience in London’s most highly acclaimed Michelin star restaurants coupled with his passion for gastronomy, art and science all led to him establishing Kitchen Theory in 2010. Since then Youssef has published his first book; Molecular Gastronomy at Home, and is currently an associate editor at the International Journal of Gastronomy and Food Science. Kitchen Theory is an experimental gastronomy design studio. Working with Oxford University’s experimental psychologist Professor Charles Spence, Jozef Youssef is on a journey to understand the field of gastrophysics; the emerging science of understanding how our senses can alter our perception of flavor.
El Celler de Can Roca
Heloise Vilaseca is responsible for research and development at El Celler de Can Roca, a three-star restaurant in Girona (Spain) which was opened in 1986 by the Roca brothers: Joan, Josep and Jordi. It is regarded very highly by critics: it was ranked the 2nd best restaurant in the world in 2011, 2012 and 2014 by ‘Restaurant’ magazine. In 2013 and 2015, El Celler de Can Roca was ranked as the number one restaurant in the world. The restaurant primarily uses local ingredients from the Catalan area. Simple flavor combinations are combined with molecular gastronomy techniques and unusual presentations of food.
EFFoST International Conference
Every year, the prestigious EFFoST International Conference brings together world-renowned researchers, policymakers and professionals from multidisciplinary food-related fields. The 2017 conference will focus on challenges for the 21st century and will cover topics such as food safety & security, food fraud, waste reduction & sustainability, analytical techniques, novel technologies, functional foods, nutrition & health, gastronomy, and more. Click here for more information on the conference.