09:30 - 11:00

ORAL COMMUNICATIONS SESSION II
Chairs:
Ana Mª Puga Giménez de Azcárate (CEU San Pablo University, Spain)
Teresa Nestares Pleguezuelo (University of Granada, Spain)

SALÓN DE GRADOS

CO-10. De re coquinaria, the recipe book of Apicius. A model of food in Rome

Almudena Villegas Becerril
(Comillas Pontifical University. Madrid Culinary Campus, Spain)

CO-11. Authenticity in haute cuisine: development and validation of a scale for luxury restaurants

Coral Cenizo Ruiz-Bravo
(San Pablo CEU University, Madrid, Spain)

CO-12. Personalized application of nutrigenetics in the design of dishes tailored to each individual

Isabel Espinosa-Salinas
(GENYAL Platform, IMDEA Food, CEI UAM+CSIC, Madrid, Spain)

CO-13. Artificial intelligence in gastronomy: recipe creation and aroma profiling using chatgpt and gemini chatbots

Efe Kaan Ulu
(Istanbul Bilgi University, Turkey)

CO-14. Nutritional gastronomic analysis. A new tool to empower professionals and consumers

Amanda Fernández-Menéndez
(Pediatric Endocrinology, Medicadiet®, Madrid , Spain)

CO-15. Edible insects on the menu: chefs’ perspectives and gastronomy’s role in acceptance

Celia Rodríguez Pérez
(Department of Nutrition and Food Science, University of Granada, Spain)

CO-16. The revaluation of the mediterranean gastronomic heritage: teaching cooking and eating from the valencian culinary traditions

Maria Tormo-Santamaria
(Carmencita Chair of Gastronomic Flavour Studies. University of Alicante, Spain)

CO-17. Co-creating a social media culinary intervention for catalan university students using social cognitive theory to improve diet quality and cooking self-efficacy

Patricia Jurado-González
(Faculty of Health Sciences, Open University of Catalonia, Spain)

CO-18. Cricketella: a sustainable, insect-based and high protein alternative to nutella consumption

Samuel Candanedo
(Department of Research&Development, CEU Cardenal Herrera University, Spain)

11:00 - 11:30

SPECIAL SESSION

SALÓN DE GRADOS

Plant-Based Nutrition: An Essential Element of Culinary Training

Rosario Barrios
(Le Cordon Bleu Madrid, Spain)
Erwan Poudoulec
(Le Cordon Bleu Madrid, Spain)
Marta Garcés
(Francisco de Vitoria University, Madrid, Spain)
Elisa Errea
(The Wine Studio & The Human Studio, Spain)

11:30 - 12:00

COFFEE BREAK AND VISITS TO POSTERS

LARGE TENT

12:00 - 13:00

SPECIAL SYMPOSIUM

SALÓN DE GRADOS

CULINARY CORPUS OF SWORDFISH AND BLUE SHARK, THE IMPRINT OF THESE FOODS ON GASTRONOMY
AND SOCIETY

The socio-economic importance of seafood products, swordfish and blue shark

Juana Parada Guinaldo (Organización de Productores Guardeses (OR.PA.GU), Spain) Claudio Fernández Ibáñez (Hermanos Fernandez Ibáñez Consignatarios de Pesca, S.L. FIP BLUES project promoters, Spain)

The gastronomic versatility of Swordfish and Blue shark

Zaira Rodríguez Vicente
(Gastronomic consultant and author of Culinary corpus of Swordfish and
Blue shark, Spain)

Dismantling mercury alarms in seafood

José Manuel Avila

13:00 - 13:30

ORAL COMMUNICATIONS SESSION IV
Chairs:
Michael Brimm (INSEAD, France)
Karin Wendin (University of Copenhagen, Denmark)

SALÓN DE GRADOS

CO-22.Performative restaurants: a future scenario for creative gastronomy? Exploring forms of gastro- activism in Mugaritz and the alchemist

Anne-Claire Yemsi Paillissé
(University of Toulouse, ISTHIA, France)

CO-23. Cross-cultural food experiences

Donna Isabella Caroline Sundbo
(Zealand Academy of Technologies and Business, Roskilde, Denmark)

CO-24. Impact of sedentary lifestyle on food consumption and adherence to the mediterranean diet

Amanda Fernández-Menéndez
(Faculty of Pharmacy, Complutense University of Madrid, Spain)

13:30 - 15:00

LUNCH AND VISITS TO POSTERS

LARGE TENT

15:00 - 16:30

ORAL COMMUNICATIONS SESSION V
Chairs:
Alejandra Carretero Krug (CEU San Pablo University, Spain)
Carmen Morais Moreno (CEU San Pablo University, Spain)

SALÓN DE GRADOS

CO-25. White crowberries as potential nutraceuticals against neurodegeneration

Antonio Canoyra Calero
(Universidad CEU San Pablo University, Madrid, Spain)

CO-26. Current culinary techniques in Spanish households: challenges for home cooking

Beatriz Beltrán de Miguel
(Faculty of Pharmacy, Complutense University of Madrid, Spain)

CO-27. Sustainable plates and mindful palates: a two-phase approach to teaching food ethics

Efe Kaan Ulu
(Istanbul Bilgi University, Turkey)

CO-28. Assessing food literacy in Spanish adults over 65 years old. The myfood4senior project

Cristina Álvarez
(Faculty of Pharmacy, CEU San Pablo University, Spain)

CO-29. Diabetes health and wellness coaching service: improving self-management for type 2 diabetes in ealing, London

Amalia Tsiami
(London Geller College of Hospitality and Tourism, University of West London, UK)

CO-30.The recipe similarity network: a new powerful algorithm to extract relevant information from cookbooks

Axel Bidon-Chanal Badia
(Torribera Food Campus, Barcelona University, Spain)

CO-31. Policy narratives of sustainable entrepreneurship in the food sector

Beate Stålsett
(Department of Economics, Geography, Law and Tourism (EJT), Mid Sweden University. Östersund, Sweden)

16:30 - 17:00

COFFEE BREAK AND VISITS TO POSTERS

LARGE TENT

17:00 - 18:30

ORAL COMMUNICATIONS SESSION VI
Chairs:
María Tormo-Santamaría (University of Alicante, Spain)
Ángel Gil Hernández (University of Granada, Spain)

SALÓN DE GRADOS

CO-32. Forgotten or occasional dishes in the gastronomy of the different autonomous communities of Spain

Carmen Pérez Rodrigo
(Spanish Society of Community Nutrition, SENC, Bilbao, Spain)

CO-33. Culinary education and gastronomic heritage as tools for health promotion

Luisa Andrea Solano-Pérez
(Faculty of Biomedical and Health Sciences, Universidad Europea de Madrid, Spain)

CO-34. The lost taste from the lab to the table

Pedro José Robledo Saenz
(Hospital MD Anderson Cancer Center Madrid, Oncology Service, Spain)

CO-35. Tapas in company

Sandra Sanz Martin-Villamuelas
(CMSC Villaverde, Madrid Salud. Ayuntamiento de Madrid, Madrid, Spain)

CO-36. Monitoring the spanish food and beverage market: TABULA™, a new branded food composition database

Teresa Partearroyo
(Faculty of Pharmacy, CEU San Pablo University, Spain)

CO-37. Does emotional state influence adherence to a healthy mediterranean diet pattern?

Ana Montero Bravo
(Faculty of Pharmacy, CEU San Pablo University, Spain)

CO-38. Monitoring the impact of food reformulation in the spanish food and beverage market: evolution of the diet of spanish teenagers

Teresa Partearroyo
(Faculty of Pharmacy, CEU San Pablo University, Spain)

CO-39. Sustainability in the framework of higher education in gastronomy: formal contents and hidden curriculum

Barbara Cassetari Sugizaki
(Faculty of Arts, University of Coimbra, Portugal)

20:30

CONFERENCE DINNER
Not included in registration fees

Cornamusa Restaurant by AZOTEA, Palacio de Cibeles

12:00 - 12:30

COFFEE BREAK AND VISITS TO POSTERS

LARGE TENT