SPAIN GASTRONOMY CONFERENCE 2025

CALENDARIO

AMPLIADO EL PLAZO DE PRESENTACIÓN DE RESÚMENES AL 7 DE FEBRERO

21 de febrero de 2025
Notificación de la aceptación y asignación de los resúmenes (oral o póster)

25 de febrero de 2025
Fecha límite de inscripción anticipada

26 de febrero de 2025
Apertura de la inscripción estándar

26 de marzo de 2025
Plazo de inscripción estándar

27-29 de marzo de 2025
Fechas de la conferencia


Para mantenerse informado sobre la Spain Gastronomy Conference envíe un correo electrónico a spaingastronomyconference2025@mastercongresos.com

PROGRAMA

PONENCIAS  CONFIRMADAS

TÍTULO DE LA PONENCIAPONENTES
Gastronomic Destination Development in theory and practicePer Olof Berg (Stockholm University, SWEDEN)
The Nordic Countries as a sustainable gastronomic regionSilvia Gaiani (Ruralia Institute, University of Helsinki, FINLAND)
Enjoy the meal from a cultural and religious perspectiveMartin Lind (University of Lund, SWEDEN)
Upcycling of food waste for a more sustainable gastronomyHelena Martin-Gómez (CETT-UB, Barcelona, SPAIN)
Tackling Off-Flavors in Plant-Based Ingredients and products through GastronomyMari Sandell (University of Helsinki, FINLAND)
R&D: From lab to menuMª José Beriain (Universidad Pública de Navarra, SPAIN)
The role of the Chef as Artist-LeaderMichael Brimm (INSEAD, France)
The role of blue-food gastronomy (thalassogastronomy) for the green transitionOle G.Mouritsen (University of Copenhagen, DENMARK)
Food Matters - From molecular assembly to structure for health and well-beingTommy Nylander (Lund University, SWEDEN)
Mediterranean GastronomyEmilio Martinez de Victoria (University of Granada, SPAIN)
Popular dishes in different autonomous regions in SpainRafael Moreno Rojas (University of Cordoba, SPAIN)
Networking: the role of the International Academy of GastronomyFabien Petitcolas (International Academy of Gastronomy, President. Paris, FRANCE)
Multisensory experience: food and mealsCharles Spence (University of Oxford, UNITED KINGDOM)
Eating together: A perspective on commensality Claude Fischler (French_National_Centre_for_Scientific_Research, CNRS; Paris, FRANCE)
Alterations of taste: importance in GastronomyÁngel Gil Hernández (University of Granada, SPAIN)
Scientific Gastronomy in the 21st centuryJavier Aranceta Bartrina (Spanish Society of Community Nutrition, SENC, President/Royal Academy of Gastronomy)
Bioactive compounds of food: their role in GastronomyFrancesco Visioli (IMDEA Food, Madrid, SPAIN/University of Padova, ITALY)
The power of spices: gastronomy and healthJosep Bernabeu Mestre (University of Alicante, SPAIN)
Food and eating in the Mediterranean: a historical overviewAlmudena Villegas (University of Córdoba, SPAIN/Royal Academy of Gastronomy)
Gastronomy Open EcosytemJoxe Mari Aizega (Basque Culinary Center, Director, SPAIN)
Green cuisine: health and pleasureRodrigo de la Calle (Chef, El Invernadero Restaurant, Michelin star, Madrid, SPAIN)
Food additives and their application in GastronomyGaspar Ros Berruezo (University of Murcia)
Global vision of gastronomy in the 21st century: the Spanish modelRafael Ansón Oliart (Ibero-American Academy of Gastronomy)
Food Tech and Gastronomy: can and should understand each other?Eduardo Cotillas (Food for Life-SPAIN)
AI opportunities and challenges in GastronomyCecilia Tham (Futurity Systems, Spain)
El papel de la leche en la salud: beneficios, controversias y perspectivas futuras"Luis Collado Yurrita (Madrid Complutense University, Spain)

SPAIN GASTRONOMY CONFERENCE 2025

CALENDARIO

AMPLIADO EL PLAZO DE PRESENTACIÓN DE RESÚMENES AL 7 DE FEBRERO

14 de febrero de 2025
Notificación de la aceptación y asignación de los resúmenes (oral o póster)

25 de febrero de 2025
Fecha límite de inscripción anticipada

26 de febrero de 2025
Apertura de la inscripción estándar

26 de marzo de 2025
Plazo de inscripción estándar

27-29 de marzo de 2025
Fechas de la conferencia


Para mantenerse informado sobre la Spain Gastronomy Conference envíe un correo electrónico a spaingastronomyconference2025@mastercongresos.com/