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Conference

Culinary innovation in academic research

The Experience - Live Gastronomy

Monday 04, 12:15h - 13:15h | Auditorio Experience Free
04-04-2022 12:15 04-04-2022 13:15 Europe/Madrid Culinary innovation in academic research

The Research Group of Cooking and Gastronony at CETT-UB works in three main areas; innovation and creativity, sustainability and gastrohealth. The aim of this talk is to show the projects that are being carried out, such as the development of culinary techniques and processes to revalue products derived from food waste and non-edible parts of fish and legumes to transform them in new products and ingredients. It will be shown how to make cookies or waffles with fish bones and fermented foods derived from legume by-products. Sensory perception and gastrophysics will be discussed, and how them play an important role in gastronomy.

Auditorio Experience

The Research Group of Cooking and Gastronony at CETT-UB works in three main areas; innovation and creativity, sustainability and gastrohealth. The aim of this talk is to show the projects that are being carried out, such as the development of culinary techniques and processes to revalue products derived from food waste and non-edible parts of fish and legumes to transform them in new products and ingredients. It will be shown how to make cookies or waffles with fish bones and fermented foods derived from legume by-products. Sensory perception and gastrophysics will be discussed, and how them play an important role in gastronomy.

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