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Helena Martín

Director of the cooking and gastronomy research group | CETT-UB
Helena Martín

Biography

PhD in chemistry by the University of Barcelona, with wide experience in research and innovation in gastronomy. She has participated in several national and international projects and is the author of several scientific articles.

Sessions

12:15h
Conference | The Experience - Live Gastronomy

Culinary innovation in academic research

Helena Martín
Helena Martín CETT-UB Director of the cooking and gastronomy research group
Alba Ruiz
Alba Ruiz CETT-UB Researcher and professor in the degree of culinary and gastronomic sciences
Mikel Diez
Mikel Diez CETT-UB Researcher and professor in the degree of culinary and gastronomic sciences

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
Mon 4 12:15h - 13:15h Auditorio Experience Free

Alimentaria & HOSTELCO 2021
Exhibitors and Products Catalogue

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