SPAIN GASTRONOMY CONFERENCE 2025
TIMELINE
January 31, 2025
Deadline for abstracts submission
February 14, 2025
Notification of abstracts acceptance and allocation (oral or poster)
March 3rd, 2025
Early Bird Registration Deadline
March 4th, 2025
Standard Registration Opens
March 26, 2025
Standard Registration Deadline
March 27-29, 2025
Conference dates
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We are pleased to announce a Special Issue on the "Spain Gastronomy Conference 2025", in the International Journal of Gastronomy (IF 3.2) under the title: SPAIN GASTRONOMY CONFERENCE 2025: REFRAMING GASTRONOMY , (https://www.sciencedirect.com/journal/international-journal-of-gastronomy-and-food-science, ELSEVIER). The Guest Editors for the special issue are Prof. Gregorio Varela-Moreiras and Prof. Teresa Partearroyo. Therefore, the aim of the issue is to bring together from a scientific, academic and professional point of view the new social, economic, psychological, medical and cultural scenario called “Reframing Gastronomy” where the criteria of sustainable production and healthy eating naturally complement the traditional concept of enjoyment associated with gastronomy. We invite submissions from the presenters that participated at the Spain Gastronomy Conference 2025, held in Madrid, Spain (March 27-29, 2025). The submission open date for papers will be April 1, 2025, and final submission deadline will be December 31, 2025.
CONFIRMED SPEAKERS
| SPEAKER | TRACK | |
|---|---|---|
 | Ana Ramirez de Molina (Regional Ministry for Education, Science and Universities, Madrid, Spain) | Madrid as a Hub for Food, Gastronomy and Nutrition Research and Innovation |
 | Javier Aranceta (Spanish Society of Community Nutrition, SENC, President; Royal Academy of Gastronomy) | Scientific Gastronomy in the 21st century |
 | Per Olof Berg (Stockholm University, SWEDEN) | Destination Development in theory and practice |
 | Silvia Gaiani (Ruralia Institute, University of Helsinki, FINLAND) | The Nordic Countries as a sustainable gastronomic region |
 | Martin Lind (University of Lund, SWEDEN) | Enjoy the meal from a cultural and religious perspective |
 | Helena Martin-Gómez (CETT-UB, Barcelona, SPAIN) | Upcycling of food waste for a more sustainable gastronomy |
 | Mari Sandell (University of Helsinki, FINLAND) | Tackling Off-Flavors in Plant-Based Ingredients and products through Gastronomy |
 | Mª José Beriain (Universidad Pública de Navarra, SPAIN) | R&D: From lab to menu |
 | Michael Brimm (INSEAD, France) | The role of the Chef as Artist-Leader |
 | Ole G.Mouritsen (University of Copenhagen, DENMARK) | The role of blue-food gastronomy for the green transition |
 | Tommy Nylander (Lund University, SWEDEN) | Food Matters - From molecular assembly to structure for health and well-being |
 | Carmen Pérez (University of Granada, SPAIN) | Healthy hydration guidelines: new SENC-2025 pyramid |
 | Emilio Martinez de Victoria University of Granada, SPAIN) | Mediterranean Gastronomy |
 | Rafael Moreno Rojas (University of Cordoba, SPAIN) | Popular dishes in different autonomous regions in Spain |
| Fabien Petitcolas (International Academy of Gastronomy, President. Paris, FRANCE) | Networking: the role of the International Academy of Gastronomy | |
| Claude Fischler (French_National_Centre_for_Scientific_Research, CNRS; Paris, FRANCE) | Eating together: A perspective on commensality | |
 | Angel Gil Hernández (University of Granada, SPAIN) | Alterations of taste: importance in Gastronomy |
 | Francesco Visioli (IMDEA Food, Madrid, SPAIN/University of Padova, ITALY) | Bioactive compounds of food: their role in Gastronomy |
 | Josep Bernabeu-Mestre (University of Alicante, SPAIN) | The power of spices: gastronomy and health |
 | Almudena Villegas (University of Córdoba, SPAIN/Royal Academy of Gastronomy) | Food and eating in the Mediterranean: a historical overview |
 | Joxe Mari Aizega (Basque Culinary Center, Director, SPAIN) | Gastronomy Open Ecosytem |
 | Rodrigo de la Calle (Chef, El Invernadero Restaurant, Michelin star, Madrid, SPAIN) | Green cuisine: health and pleasure |
 | Gaspar Ros Berruezo (University of Murcia) | Food additives and their application in Gastronomy |
 | Rafael Ansón Oliart (Ibero-American Academy of Gastronomy) | Global vision of gastronomy in the 21st century: the Spanish model |
 | Eduardo Cotillas (Food for Life-SPAIN) | Food Tech and Gastronomy: can and should understand each other? |
 | Luis Collado Yurrita (Madrid Complutense University, Spain) | El papel de la leche en la salud: beneficios, controversias y perspectivas futuras" |
| Yvonne Colomer (Fundación TRIPTOLEMOS, SPAIN) | The future of gastronomy from a global food system approach | |
| Bernard Lahousse (Foodpairing, Gante, BELGIUM) | Foospairing: revolution and evolution | |
 | Begoña Pérez-Villareal (CEO EIT Food South Europoe) | Agrifood trends: innovation, health and pleasure |
 | Paco Roncero (Chef, 2 Michelin Stars, Paco Roncero Restaurant, Madrid, SPAIN) | Tapas in 21st century gastronomy |
 | Elena M. Yubero Serrano (Instituto de la Grasa, Spanish Research Council, Seville, SPAIN) | Olive oil and the Mediterranean Diet in the treatnment of cardiometabolic diseases |
 | Elena Roura (Fundación ALICIA, SPAIN) | Culinary medicine: concept and application |
 | Charles Spence (University of Oxford, UNITED KINGDOM) | Multisensory experience: food and meals |
Ole Mouritsen
PhD DSc FRS-DK is a physicist and professor emeritus of gastro-physics and culinary innovation at the University of Copenhagen. He is an elected member of the Royal Danish Academy of Sciences and Letters, president of the Danish Academy of Gastronomy and ambassador of Japanese food. He is the author of several scientific books and some 500 scientific articles and reports, as well as having received several prestigious awards for science and scientific communication. He is the author of several scientific books and some 500 scientific articles and reports, as well as having received several prestigious awards for science and science communication. In general, he is interested in the science behind food, flavor and cooking, and has written books on fats, sushi, seaweed, umami, mouthfeel, cephalopods, vegetables, roe, the green transition and Japanese condiments.
Paco Roncero
He is one of the leading representatives of the Spanish culinary avant-garde both within and beyond our borders. A technical and creative avant-garde that
translates not only into a style of cooking but also into the way of offering and understanding gastronomy as a unique sensory experience.
He has won some of the most prestigious gastronomic awards, including the Chef L’Avenir 2005 Award, granted by the International Academy of Gastronomy, and the 2006 National Gastronomy Award from the Royal Academy of Spanish Gastronomy. Paco Roncero Restaurant has been awarded two Michelin stars and three Repsol Guide suns. In 2024 Paco was recognized with three knives, the highest award, on the international list The Best Chef Awards.
He is currently executive chef and director of the Real Casino de Madrid and its restaurant Paco Roncero Restaurante and of Sublimotion, the most advanced and innovative restaurant ever imagined.
Tommy Nylander
Professor Nylander completed his doctorate in Biophysical Technology in Food Technology at the University of Lund with Professor Kåre Larsson in 1987. In 1990 he completed a post-doctorate in Applied Mathematics at the Australian National University in Australia with Professor Barry Ninham. He was promoted to full professor of Physical Chemistry at the University of Lund in 2007. He is a member of the Gastronomic Academy of Scania, a member of the Lund Institute for Advanced Neutron and X-ray Science (LINXS) and, since 2023, he is president of the European Society for Colloids and Interfaces.
The main theme of Professor Nylander’s scientific activity has been to relate the interfacial behavior of surfactant molecules to their behavior in solution. He has focused on molecules of biological origin, such as proteins and lipids, and on the self-assembled structures they form in bulk and at interfaces with relevance for fundamental food structure. His research aims to reveal the relationship between the structure and function of foods as promoters of health and well-being. In his research, he uses a range of advanced techniques based on the scattering of light, X-rays and neutrons. He has published nearly 300 scientific articles and book chapters with many academic and industrial collaborators and has received several awards, including the Norblad-Ekstrand Medal from the Swedish Chemical Society and the 2023 Lectureship (LA) award from the Japanese Chemical Society, Colloids and Interfaces Division.
Angel Gil Hernández
Doctor of Biology, Professor Emeritus of Biochemistry and Molecular Biology at the University of Granada, Spain. Honorary President of the Ibero-American Nutrition Foundation (FINUT). Visiting Professor at the University of Chile, Santiago de Chile, and Distinguished Visiting Professor at the University of Tucumán, Argentina. Doctor Honoris Causa from the University of Nuevo León, Monterrey, Mexico. Former president of the Spanish Nutrition Society (2011-2014). Author of 812 publications, of which 567 are indexed scientific articles, 29 books and 214 book chapters, from 1981 to 2025 (H index = 73), and of 17 patents, all exploited by food or nutrition companies. Director of the 5-volume Tratado de Nutrición (Nutrition Treaty), he has supervised 60 doctoral theses and has received 42 national and international awards, both personal and collective.
Elena Yubero
Dr. Elena M. Yubero-Serrano is a senior researcher at the Instituto de la Grasa (IG-CSIC, Seville).
She is also a member of the Andalusian Academy of Gastronomy and Tourism (AAGT) and holds a PhD in Biochemistry from the University of Córdoba (with honors, Cum Laude). Her scientific activity focuses on the study of the impact of diet, in particular the Mediterranean diet and its components, with an emphasis on the study of olive oil, cardiovascular risk factors and the pathophysiology of metabolic diseases such as type 2 diabetes mellitus, metabolic syndrome
and obesity. She is an expert in the analysis of the biological mechanisms underlying atherosclerosis and aging, with a main focus on the modulation of oxidative stress (advanced glycation end products, AGE) and inflammation.
With more than 25 years of research experience, she has completed several international research stays and trained with renowned research groups, such as the National Institute on Aging (NIA) in Baltimore (NIH, USA) and the Mount Sinai School of Medicine in New York (USA). Elena has published more than 120 scientific articles in high-impact journals in her field. She has presented numerous contributions at national and international conferences, has collaborated on three intellectual property titles and has been the principal investigator in several research projects and
research and development projects funded by national and European public calls.
In addition to her research work, Elena is a reviewer for several scientific journals and a member of evaluation panels for calls for scientific grants.
She is a member of the CIBER of Physiopathology of Obesity and Nutrition (CIBEROBN).
She maintains a close and continuous collaboration with leading national and international groups in the study of nutrition and metabolic diseases, including the group of Dr. José López Miranda (Lipids and Atherosclerosis Unit, Reina Sofia University Hospital, Cordoba, Spain), Dr. José María Ordovás (Laboratory Director and Senior Scientist, Nutrition and Genomics Laboratory, Tufts University, Boston, USA), and Dr. Gary E. Striker and Helen Vlassara (Geriatrics and Palliative Medicine, Experimental Diabetes and Aging, New York, USA). USA), and Dr. Gary E. Striker and Helen Vlassara (Geriatrics and Palliative Medicine, Experimental Diabetes and Aging, New York, USA).
Emilio Martínez de Victoria Muñoz
Emeritus Professor of Physiology. University of Granada
Master’s Degree in Biology. Doctorate in Physiology. University of Granada. Director of the Institute of Nutrition and Food Technology (INYTA). University of Granada. Former coordinator of the Master’s Degree in Advances in Gastronomic Sciences. Member of the Spanish Academy of Nutrition and Food Sciences. Member of the Spanish Nutrition Foundation. Member of the Spanish Society of Community Nutrition (SENC) and the Spanish Society of Enteral and Parenteral Nutrition (SENPE). Member of the Andalusian Academy of Gastronomy and Tourism. “Gregorio Marañón” Award from the Royal Spanish Academy of Gastronomy (2015). Research: Nutrition and health. Health aspects of extra virgin olive oil. More than 200 articles in JCR journals and 40 books or book chapters. Coordinator at the University of Granada of the EuroFIR NoE and of the Spanish Food Composition Database (bedca.net) and expert in nutritional assessments of populations. Advisor and member and chairman of the Research Committee of the Spanish Agency for Food Safety and Nutrition.
Joxe Mari Aizega
Director General of the Basque Culinary Center
Degree in Business Studies and Law and Doctor of Law from the University of the Basque Country. He has worked as a professor in the Faculty of Law at the University of the Basque Country and in the Faculty of Business Studies at Mondragon Unibertsitatea, also serving as Vice-Chancellor of the latter university.
He has held positions as head of legal and tax advice at the Corporate Center of Mondragón Corporación and at Banco Guipuzcoano respectively. He is currently the general director of the Basque Culinary Center, a world-leading institution that forms a unique ecosystem where training, innovation, research and entrepreneurship coexist with the aim of developing and promoting gastronomy. Since its launch, he has been the driving force and director of this center, which was created with the support of public institutions, the most important chefs at an international level, private companies and Mondragon Unibertsitatea. The Basque Culinary Center includes the Faculty of Gastronomic Sciences, affiliated to Mondragon Unibertsitatea, and a Technology Center, BCC Innovation.
Luis Collado Yurrita
Doctor of Medicine and Surgery.
Specialist in Internal Medicine.
Director of the Department of Medicine at the Complutense University of Madrid.
Director of the Extraordinary Chair UCM/Central Lechera Asturiana of Training and Research in Nutrition and Education for Health.
Director of the Translational Research Group in Microbiota and Health (GINTRAMIS) at the Complutense University of Madrid.
Mari Sandell
Professor of Sensory Food Science at the University of Helsinki (Department of Food and Nutrition) and Vice-Dean responsible for social interactions and innovations (Faculty of Agriculture and Forestry). Part-time professor of sensory perception at the University of Turku (Faculty of Medicine, Nutrition and Food Research Center). Leader of the senses and food research team (Finland). Previously, affiliated scientist at the Monell Chemical Senses Center (USA). Recipient of the Polak award for young researchers and the Academy of Finland award for social impact. President of the Sensory Sciences Division of the Finnish Society for Food Science and Technology and of the Southwest Finland Food Culture Society. Active member of the European Society for Sensory Sciences. As a researcher, he is very fascinated by individual differences in multisensory perception related to eating behavior and experiences, as well as sensory food education for children and adults.
María Jose Beriain Apesteguía
Doctor of Pharmacy (PharmD). Professor of Nutrition and Food Science at the Public University of Navarra. She has taught various subjects in the field of food science and technology. Her research has been funded by more than 65 regional, national and European projects with public funding and also by industries with which she works closely to improve product quality. She has published around one hundred scientific and technical publications, book chapters and more than one hundred articles in national and international conferences. She has supervised 13 doctoral theses. She was director of the Office for the Transfer of Research Results (OTRI Navarra) for five years (1999-2004). She was director of the Institute for Innovation and Sustainability in the Food Chain (IS-FOOD) at the Public University of Navarra (2016-2020). WoS Researcher ID: AAA-7466-2020; ORCID0000-0002-6662-6394; h-index: 24.
Website: https://www.unavarra.es/pdi?uid=105
Martin Lind
Martin Lind is a Swedish theologian, born in 1944, PhD in Systematic Theology from the University of Lund in 1975, assistant professor at the University of Lund since 1976. Professor of Theology at the Theological Seminary of Tamilnadu
(India), 1978-1981. Bishop of the Church of Sweden 1995-2011, Bishop of the Lutheran Church
Church of Sweden 1995-2011, Bishop of the Lutheran Church in Great Britain 2014-2019. Member of the Swedish Academy of Gastronomy since 1997. Secretary General of the International Academy of Gastronomy (A.I.G.).
Michael Brimm
Michael Brimm is Professor Emeritus of Organizational Behavior at INSEAD. He has worked as a researcher and consultant in the design of strategies to improve individual and organizational performance. In recent years, he has focused on leadership and organizational transformation in large multinational companies. His current research ranges from studies on organizational change to a project focused on leadership and innovation to achieve organizational excellence in outstanding French restaurants.
Professor Brimm has been a leader in designing innovative processes to link organizational change with leadership activities. He has worked with companies, as well as in consortium programs at INSEAD and the University of Michigan, and has been actively involved in the development of active learning and other new pedagogical methods. He has also received several awards for teaching excellence, including the INSEAD Dominique Heau Award for his exceptional dedication to INSEAD’s educational mission: reflecting a lasting passion for program delivery, pedagogical innovation and mentoring leaders in different contexts and at different career stages.
Professor Brimm was born in the United States and has a doctorate from Harvard University. He has lived in France for the last forty-five years, with the exception of a three-year period when he was a founding professor at the Jerusalem Institute of Management. He has also taught at the University of Bordeaux and, before leaving the United States, at Northeastern University and Harvard Business School. Before starting his academic career, he worked as a division general manager at Cerro Corporation. Professor Brimm advises various business, culinary and government organizations on leadership and transformation issues. He also acts as a coach for several senior company executives.
Per Olof Berg
Professor Emeritus of Marketing at Stockholm University, and previously Executive Director of the Stockholm School of Entrepreneurship and Professor of Strategic Management at the Copenhagen Business School. Berg was President of the Swedish Academy of Culinary Arts and Food Sciences 2022-24 and President of the Stockholm Gastronomy Conference 2023. He was responsible for the Stockholm Program of Place Branding (STOPP) research program and one of the initiators of the International Place Branding Association (IPBA).
One of his lines of research has focused on place branding and regional development, for example, “Branding Chinese mega cities” (Berg, P.O. and Björner, E. 2014), and “City branding” (Lucarelli, A. and Berg, P. O. 2011), as well as on the sensory and affective elements in the branding of places through food and gastronomy (Berg PO, Sevón G 2014). His current research focuses on the development of gastronomic destinations from a strategic perspective.
Rafael Ansón Oliart
President of the Royal Academy of Gastronomy of Spain for 40 years, he is currently President of the Ibero-American Academy of Gastronomy, Honorary President of the International Academy and Co-President of the European Community of New Gastronomy.
He has collaborated with educational institutions as a teacher, advisor and project director, such as the Chair of Gastronomy at the Alfonso X el Sabio University, the Code of Ethics for Gastronomy Professionals at the Francisco de Vitoria University and the IE Gastronomy project at the Instituto de Empresa. Founder and Secretary General of the Spanish Nutrition Foundation, he has spent years promoting healthy, supportive, sustainable and satisfying eating (the New Gastronomy of the “four S’s”).
Author and co-author of several books on gastronomy such as “La Cocina de la Libertad”, “La comida saludable” and “Los cocineros del vino”. He maintains a constant presence in events and the media.
Most of his professional activity has been dedicated to the field of communication and political consultancy, being General Director of RTVE during the Transition and advisor to President Adolfo Suárez.
Rafael Moreno Rojas
University Professor of the Department of Food Science and Nutrition at the University of Córdoba.
Director of the Chair of Mediterranean Gastronomy.
Director of the Master’s Degree in Advances in Gastronomic Science at the University of Córdoba.
Member of the Royal Academy of Gastronomy and secretary of the Academy of Gastronomy of Córdoba. Corresponding academic of the Royal Academy of Veterinary Sciences of Eastern Andalusia and of the Royal Sevillian Academy of Veterinary Sciences.
Almost 200 scientific articles published, more than 60 books or book chapters and 24 doctoral theses directed.
More information: http://rafaelmorenorojas.es/
Silvia Gaiani
Silvia Gaiani is a senior researcher at the Ruralia Institute of the University of Helsinki, where she is currently directing a five-year research project on innovation and entrepreneurship for a sustainable transition of the food system. She directs several international and national projects related to Nordic food systems and food entrepreneurship.
She also teaches a course on food entrepreneurship, sustainability and innovation in Africa and Finland within the framework of UNIPID, the Finnish University Association for International Development.
She is co-organizer of Food Days, an annual event that aims to raise awareness of food innovations in Finland and support Finnish and Nordic entrepreneurial culture.
It is a member of the Helsinki Institute of Sustainability Science (HELSUS), the Sustainable Change Research Network (SUCH) and the Finland-China Food and Health Network.
It is part of the UNA EUROPA Sustainability Committee, representing the University of Helsinki at EU level.
Before joining the Ruralia Institute, Silvia worked for the FAO, the Food and Agriculture Organization of the United Nations, at its headquarters in Rome (Italy), and for the WMO, the World Meteorological Organization of the United Nations, in Geneva (Switzerland), mainly conducting research on food loss and waste.
Susanne Højlund
Susanne Højlund is an associate professor of anthropology at the University of Aarhus. She is the director of FOCUS (Center for Food Culture Studies), the initiator of Creative Tastebuds (www.creativetastebuds.dk) and co-editor of two books (with Carole Counihan): Making Taste Public (2018) and Chefs, Restaurants and Culinary Sustainability (2025). She has carried out fieldwork in Danish culinary schools, studying how cookery students interpret flavor and sustainability. For seven years she has been a partner of Taste for Life/Smag for Livethttps://smagforlivet.dk. Her current project, The Vegetable Transition, explores how chefs in Danish university canteens work to develop their culinary skills, to cook with more vegetables and less meat.
Helena Martin-Gómez
Helena Martín is director of research in culinary arts and gastronomy at the School of Tourism, Hospitality and Gastronomy of Barcelona (CETT-UB). She is a professor in the bachelor’s degree in culinary and gastronomic sciences at CETT-UB. She has a PhD in Chemistry from the University of Barcelona. She has developed projects in the field of food waste recovery, collaborating with companies and institutions in the sector. She is the author of several scientific publications and has participated in various projects at a national and international level. The research group focuses on the upcycling of food waste and by-products to turn them into delicious products. The main objective is not only to reduce waste, but also to contribute to a more sustainable gastronomy. Another line of research is dedicated to improving the well-being of patients through the therapeutic potential of gastronomy, taking advantage of her scientific experience to explore the intersection between food and health.
Yvonne Colomer
She has developed her professional career around the food system, in its different approaches: areas of research and development of new products, quality control, marketing and consumption, market research, international trade and education.
She is an Agricultural Engineer (University of Lleida-Spain). She has a European Doctorate in Industrial Organization Systems (Institut National Polytechnique de Lorraine, Nancy-France) and an MBA in International Management of Food Companies (ESSEC Business School -Paris). She studied piano at the Liceu Conservatory of Music in Barcelona.
She is Co-chair of the UNESCO TRIPTOLEMOS-UNED Chair: Science and Innovation for Sustainable Development: Global Food Production and Food Safety. She directed the first MBA in International Management of Food Companies in Spain for 17 editions. She is an international consultant, member of various institutions and juries and speaker at different universities and national and international conferences, including the European Parliament. She is the author of several articles and book chapters. She has an intellectual property registration on valuation methodology and consumer brands. She is a member of the Alimentaria Foodtech Scientific Committee and of the jury for the Alimentaria Innoval Awards. She is a member of the board of directors of IFAMA (International Food Agribusiness Management Association). She is an associate professor at the Polytechnic University of Catalonia (UPC) and an honorary professor at the National University of Distance Education (UNED). She has been the director of the Triptolemos Foundation since 2002.
Elena Roura
Dra. Elena Roura is a dietitian-nutritionist, food technologist, and holds a PhD in Nutrition and Bromatology from the University of Barcelona. She is currently the Scientific Director of the Alícia Foundation, where she has been leading food and health projects for over 20 years alongside a multidisciplinary team of food scientists and chefs.
Charles Spence
2006 – University Professor in Experimental Psychology, Oxford University. Fellow of Somerville College
1997-2006 – University Lecturer in Experimental Psychology, Oxford University. Fellow of Somerville College
Key gastronomy books:
Spence, C., & Piqueras-Fiszman, B. (2014). The perfect meal: The multisensory science of food and dining. Oxford, UK: Wiley-Blackwell.
Spence, C. (2017). Gastrophysics: The new science of eating. London, UK: Viking Penguin.
Francesco Visioli
Francesco Visioli earned a degree in Pharmacy and Pharmaceutical Chemistry from the University of Milan and a PhD in Biotechnology from the University of Brescia (based on work performed at the Louisiana State University Neuroscience Center). After being Full Professor of physiopathology at the Université Paris 6 “Pierre et Marie Curie”, where he directed the “Micronutrients and cardiovascular disease” unit and being Senior Investigator at the Madrid Institute for Advanced Studies (IMDEA)-Food, he is now Professor of human nutrition at the University of Padua, Italy. Formerly involved in neurochemistry, Dr. Visioli’s research currently concerns essential fatty acids, namely those of the omega 3 series, and polyphenols, as related to atherosclerosis and cardiovascular disease. In particular, the Visioli group discovered the biological and pharmacological properties of phenolic compounds from olive oil, including hydroxytyrosol. In addition, Dr. Visioli is studying some bioactive components of plant foods, including lycopene from tomato and biophenols from wild greens. His research ranges from in vitro studies of bioactivity (test tubes, cell cultures) to in vivo tests, performed on laboratory animals and/or humans. Nutrigenomics and precision nutrition are current topics of Francesco Visioli’s research.
Dr Visioli has a publication record of over 450 papers and book chapters, which have been cited over 20,000 times (H-index: 76 according to Scopus). He gave invited lectures in over 140 meetings.
Dr. Visioli was a member of the Board of Directors of the International Society for the Study of Fatty Acids and Lipids (ISSFAL). Currently, Dr. Visioli is the Editor-in-Chief of PharmaNutrition, Associate Editor of Prostaglandins, Leukotrienes and Essential Fatty Acids, in addition to being a member of the Editorial Board of several other journals. Currently, Dr. Visioli is the leader of the “Fats and Human Health” division of Eurofed Lipid and was a member of the EFSA GMO Panel. According to the Stanford ranking he is the top Italian researcher in Nutrition & Dietetics n(c-score: 4.02). In 2023 he received the Federation of European Nutrition Societies (FENS) Award, the most prestigious one in Europe.
Full profile at: orcid.org/0000-0002-1756-1723
Almudena Villegas Becerril
Writer and PhD in History. A specialist in Ancient History and Food History, she won the National Gastronomy Research Award in 2001 and the International Gastronomy Award in 2008. She is the author of more than 40 books, winning national and international awards, and has written numerous articles in scientific and specialized journals and in the press.
PhD in Ancient History. Specialist in Food History.
Associate Professor at the University of Cordoba. Department of Bromatology and Food Technology, Faculty of Veterinary Medicine.
Professor at the Universidad Pontificia de Comillas, Madrid, at MACC (Madrid Culinary Campus). History of Food.
Full member of the Royal Academy of Spanish Gastronomy. Séneca Chair.
Member of the research group: City, territory and socioeconomic structures in Roman Baetica. Andalusian Research Plan PAI HUM 0342, Córdoba, Junta de Andalucía.
Member of the research group: Local institutions, civic religion and urban elites in Roman Egypt (2nd-4th century A.D.) UCO-FEDER Project 20.1380044-F.
National Gastronomy Research Award, granted by the Royal Academy of Gastronomy, 2002, for the publication “Roman Gastronomy and Mediterranean Diet”.
Award of the International Academy of Gastronomy, 2008, for the publication “Saber del Sabor. Manual of Gastronomic Culture”.
Josep Bernabeu-Mestre
PhD of Medicine, Professor of History of Science and Academic Director of the Carmencita Chair of Gastronomic Flavour Studies at the University of Alicante. In the field of research, his work stands out in the field of the history of community nutrition and, more recently, the history of gastronomy and the recovery of traditional culinary and gastronomic heritage. Among his most recent publications, the two monographs published in collaboration with María Tormo Santamaría stand out: Alimentación, gastronomía y nutrición en el camino de la sostenibilidad. Historia de una convergencia (Publicaciones de la Universitat d’Alacant, 2021) and Cuineres del territori. La memòria dels menjars de les comarques de la Marina en l’obra del folklorista Francisco G. Seijo Alonso (1925-2013) (Edicions Onada, 2021), work that received the VI Cookbook, Health and Sustainability Award from the Benicarló City International Awards.
Gaspar Ros Berruezo
Gaspar Ros Berruezo, born in Almeria and Murcia by adoption, has been working in the Region of Murcia for almost 40 years. He holds a degree in Veterinary Medicine from the University of Cordoba and a PhD from the University of Murcia, where he is currently Professor of Nutrition and Bromatology. He completed postdoctoral training as a Fullbright scholar at the University of Tennessee, USA.
In the field of university management, he has held various positions of responsibility, including Director of the Department of Food Technology, Nutrition and Bromatology, Dean of the Faculty of Veterinary Medicine of Murcia (2016-2024), General Coordinator of Research and Vice Rector of Research and Internationalization. At the national level, he has been President of the Scientific Committee of the Spanish Agency for Food Safety (2017-2019) and, at the international level, he is a member of the European Committee of Veterinary Education (ECOVE) in the EAEVE, participating in the evaluation of Veterinary training programs in Europe.
He is a Full Member of the Royal Academy of Veterinary Sciences of Eastern Andalusia (RACVAO) and of the Spanish Academy of Nutrition and Food Science (AEN), as well as a Corresponding Member of the Academy of Gastronomy of the Region of Murcia. He is also a member of several scientific and professional associations, including SEDCA, SEÑ, SENC, SENPE and AVESA.
He leads the Chair of Food Safety and Sustainability of the Fuertes Group and collaborates with various companies in the food sector as an advisor on food, nutrition and food safety. His research work focuses on the Mediterranean Diet and other sustainable food models, promoting its recognition as Intangible Cultural Heritage of Humanity and highlighting its impact on health and the environment. He is a strong advocate of the One Health approach, integrating human, animal and environmental health to address global challenges in food security and sustainability. He has worked on improving the nutritional profile of foods, especially on the quality of animal protein, seeking to optimize its functionality and its integration into balanced and healthy diets.
As a member of the Scientific Gastronomy working group of the Academy of Gastronomy of the Region of Murcia, he has published several studies on Mediterranean gastronomy, analyzing its evolution from a cultural, historical and nutritional perspective. His acceptance speech at the Academy was dedicated to the broad bean in food, culture and literature, highlighting its relevance in the Mediterranean tradition. In the field of gastronomic innovation, she researches the use of additives in gastronomy, evaluating their impact on consumer perception and their application in molecular gastronomy to improve the texture, stability and organoleptic properties of food. He also explores the role of artificial intelligence in gastronomy, applying it to the development of new products, the optimization of culinary processes and the personalization of food.
Diana Diaz
Diana Diaz, chef de cuisine and chef Rodrigo de la Calle’s right-hand woman, is part of a new generation of vegetable chefs who continue to value the green on the plate.
Born in Toledano, Diana Diaz grew up under the culinary influence of her mother and grandmother, who taught her not only how to cook but also the secrets of the vegetable garden that supplied the family.
He studied at the Escuela de Hostelería de Adolfo and the Universidad Laboral de Toledo, and laid the foundations of his vegetable cooking with Koldo Rodero, with whom he worked for ten years. From there, he went on to work with Rodrigo de la Calle at El Invernadero, where he also directs the creative process and manages the day-to-day running of this restaurant, currently the second best in the world for its vegetable dishes.
He has won numerous cooking awards, such as the International Prize for Cooking with Extra Virgin Olive Oil (AOVE) – Jaén Paraíso Interior in the San Sebastian Gastronomika Euskadi Basque Country 2022.
Ana Ramirez de Molina
Ana Ramírez de Molina (Madrid, 1975) has a PhD in Biochemistry and Molecular Biology from the Autonomous University of Madrid (2002, special award). She has developed her scientific career studying the relationship between metabolism, nutrition and cancer, having worked in the Translational Oncology Unit CSIC-UAM-Hospital La Paz, with long stays at the Royal Marsden Hospital in London and the Memorial Sloan Kettering Cancer Center in New York. She has published more than 120 high-impact scientific articles in the field (including in journals such as Lancet Oncology, Nature Communications, Cancer Research and Genome Biology, among others), several book chapters and 6 patents assigned to industry. One of these patents led to the creation of TCD Pharma, a spin-off of the CSIC, where she was R&D&I director for 3 years (2006-2009), taking a “first in class” drug to Phase I clinical trials for cancer patients.
In 2010 she joined IMDEA Food under the Ramón y Cajal program, where she established the Precision Nutrition in Cancer program and participated in the creation of the GENYAL Platform for clinical trials in nutrition, genetics and health, serving as its scientific director for more than 10 years. She has also participated in the creation of the center’s Innovation and Communication Unit, coordinating the participation of IMDEA and the Autonomous University of Madrid in the European program EIT Food. In 2012 she was appointed Director of the Precision Nutrition and Cancer Research Program, and in 2014 she became Deputy Director of the center. During this period she has directed 8 national and 4 international projects, and has been a scientific promoter of two spin-off companies from IMDEA Food and the UAM recognized as knowledge-based companies, as well as having participated in 20 projects with companies and hospital networks in the Community of Madrid. In 2022, in an international competitive call for applications, she was selected as director of IMDEA Food. She has received several research awards, including the MSD award for young researchers, the International John Kidney Award, and the March 8th distinction from the Community of Madrid as an outstanding woman in science.
Begoña Pérez-Villarreal
Begoña Pérez-Villarreal is the director of EIT Food for Southern Europe, whose objective is to boost innovation with the participation of the agents of the Mediterranean area. The main activity is related to the construction of a dynamic ecosystem developing collaborative projects and activities in business creation, education, innovation and communication programs to develop products and services that contribute to a healthy lifestyle and a sustainable circular bioeconomy.
Graduated in Pharmacy (Univ. Navarra), DESS-Microbiologie des Aliments (Univ. Lille-Institut Pasteur), DEA-Business management of food companies (Instituto Int. San Telmo), she has been involved in R&D&I activities in the food industry, in quality issues, product development, traceability, authenticity and sustainability of the food chain for 25 years, coordinator of several European projects, published 75 articles and co-author of 5 new patents for food products. She collaborates with different organizations and government departments on strategic research and development plans for the food industry.
Eduardo Cotillas
Agri-food Engineer and Msc in Food Science and Technology at Politechnical University of Madrid. Besides, he has got Advanced Studies Doctorate Diplomma in the field “Food Science, Technology and Engineering”.
His track record of more than 25 years in Research, Development and Innovation projects on the Agri Food/FMCG sectors, both in public bodies and private consulting companies.
His experience at CDTI (Spanish Innovation Agency) for more than 15 years deserves to be highlighted. There he developed very different positions such as manager, evaluator, and sectorial manager regarding both Spanish and international environments, well focused on Europe and LATAM.
Since April 2019, he´s developing his role as Research, development and Innovation Senior Manager at SPANISH FOOD AND DRINK INDUSTRIES FEDERATION BEBIDAS (FIAB) (FIAB) and as General Secretary of the Food for Life-Spain Technological Platform, the biggest Spanish technological platform of the Agri Food/FMCG sector, promoting hundreds of RDI projects.
Since November 2021, he´s the current co-coordinator of the NFTPs network that involves the National Food Technological Platforms of Europe.
He participates as a speaker in conferences and seminars, courses and postgraduate masters.
Javier Aranceta
Bachelor and Doctorate in Medicine (MD), EHU-UPV. Doctorate in Nutrition (PhD), University of Perugia, Italy. Specialist in Preventive Medicine and Public Health. Advanced Specialization in Dietetics and Human Nutrition (University of Nancy, France). Master in Nutrition (UB). Director of the Community Nutrition Unit, Department of Health and Consumer Affairs, Bilbao City Council (1985-2013).
Professor of Community Nutrition, Department of Food Science and Physiology, University of Navarra (1991-2021). Accredited Associate Professor (ANECA). Clinical Director of the Nutrition Research Foundation (FIN). President of the Scientific Committee of the Spanish Society of Community Nutrition (SENC).
Combining professional activity and academic teaching, he has developed an outstanding research career that has contributed to the construction of the field of knowledge of community nutrition. We highlight the studies on the epidemiology of obesity in Spain in the context of the NAOS strategy, the SEEDO study on the prevalence of obesity in adults in Spain and, more recently, the ENPE study, for their academic and social importance and impact.
Current research activities: Food, lifestyles and CVRF (2021-); Dietary and lifestyle changes during the lockdown due to the COVID-19 pandemic in Spain (2020-) (PI) Spanish Society of Community Nutrition (SENC); Food and social structure. Analysis of Food Inequalities in Spain (DESALI) (2016-2018); Nutritional Study in the Adult Population of Spain (ENPE Study).
Study of Nutritional Assessment, Energy Balance and Anthropometry of the Spanish Population (ANIBES) (2012-2017). Analysis of the impact of the economic crisis on access to food, in collaboration with Action Against Hunger (2013-2014) and State of the Child 2019 on food and nutrition for UNICEF. Coordinator of the PERSEO project (AESAN, 2006-2012).
Visiting Professor, Department of Preventive Medicine and Public Health, University of Las Palmas de Gran Canaria (ULPGC). Professor, Dr. Javier Aranceta Chair in Food and Nutrition, Autonomous University of Mexico (UAM). Professor of the International Chair of Hydration (ULPGC); Project Director for Latin America (-2023). Academic researcher at the Department of Physiology, Faculty of Medicine, UPV/EHU (2018-2023).
Director of the Gastronomy and Nutrition HUB (HUB Gastrofood) ULPGC (2019-2023). Director (2021) of the Study “Diet, Lifestyle and Cardiovascular Risk Factors in the Spanish Population” Spanish Heart Foundation (FEC). President of the Food Sciences Section of the Academy of Medical Sciences of Bilbao (-2021). Full Member President of the Royal Academy of Medicine of the Basque Country. President of the Spanish Academy of Nutrition and Food Sciences (2020 – ). Full Member of the Royal Basque Society of Medical Associations of the Basque Country. Full Member of the Royal European Academy of Physicians. Corresponding Member of the Royal National Academy of Medicine, the Royal Academy of Physicians of Spain and the Royal Spanish Academy of Dental Sciences (2023-). Full Member of the Royal Academy of Gastronomy (2019). Honorary Member of the Portuguese Academy of Fibromyalgia (2025). Scientific Director of the journal “Dieta Sana-FIT”. Director of the Spanish Journal of Community Nutrition. Contributor to the gastronomic supplement Jantour. El Correo newspaper. Vocento.
Group.
Member of the Scientific Committee of the Spanish Nutrition Foundation; Cardiovascular Research Foundation; Spanish Heart Foundation (FEC); GADEA Foundation for Science. Researcher at CIBERobn (Pathophysiology, Obesity and Nutrition), Carlos III Institute. President of the Scientific Committee of the NGO “Nutrition without Borders”.
Carmen Pérez Rodrigo
Degree and Doctor in Medicine, specialist in Preventive Medicine, Nutrition and Public Health; Degree and Doctor in Communication Sciences (Social Communication), she was admitted to the Royal Academy of Medicine of the Basque Country on September 29, 2022.
She has developed most of her professional career in the City Council of Bilbao in the field of Community Nutrition. She is currently head of the Health Promotion Section, in the Health and Consumer Affairs Area.
She has also developed teaching and research activity in the Department of Physiology of the Faculty of Medicine of the University of the Basque Country, between 2017 and 2021. President of the Spanish Society of Community Nutrition (2012-2022) and Vice-President of the European Academy of Nutritional Sciences between 2004 and 2009.
SPAIN GASTRONOMY CONFERENCE 2025
TIMELINE
Deadline for abstract submission has expired
February 21, 2025
Notification of abstracts acceptance and allocation (oral or poster)
March 3rd, 2025
Early Bird Registration Deadline
March 4th, 2025
Standard Registration Opens
March 23, 2025
Standard Registration Deadline
March 27-29, 2025
Conference dates
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