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Mikel Diez

Researcher and professor in the degree of culinary and gastronomic sciences | CETT-UB
Mikel Diez

Biography

Senior technician in catering and master's degree in management and innovation in restaurant business. He has worked in several haute cuisine restaurants, being part of the R&D team such as the Enoteca de Paco Pérez, among others. 

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

The list of exhibiting companies is provisional and is updated constantly, so it is subject to change.

 

For this reason, we recommend you to check it frequently.

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