Gastronomy and science, from the laboratory to the plate

Every day the work of the cook is more linked to innovation, knowledge and in some cases even science …

The third edition of this gastronomy and science training event returns to the capital of Spain with a clear message, “From the laboratory to the plate”.

The place chosen to give the lectures will be in the classrooms and function rooms and kitchens of the previous training centers. During the next days 12 and 13 of September.

The Science and Gastronomy Conference 2017 They are organized by the Cultural Federation of Associations of Cooks and Confectioners of Spain (FACYRE), Le Cordon Bleu of Madrid and the Francisco de Vitoria University of Madrid.

With a clear focus on professionals in the hospitality sector, be they cooks, chefs or gastronomy students, they are also an excellent presentation of culinary trends and innovations for professionals in the gastronomy media and blogs.

The main objective of these conferences is to promote the need for collaboration between scientists and chefs to improve and update knowledge in gastronomy and food sciences. +

Something is moving in gastronomy

A program that will lead us through the enormous impact that science and technology have had on gastronomy in recent years, which we will be able to see in different presentations at the gastronomic event.

The world of cuisine will be filled with sustainability with the presentation of Diego Gallegos, Chef de Sollo and the marine biologist Juan Antonio Sánchez, as well as the false belief of the world of nutrition about cold sauces and their nutritional contribution, as well as the importance of organic foods in our varied diet.

Among the different workshops that will be taught, we highlight:

• The molecular kitchen.
• The maceration of meats
• The seven flavors of cheese
• The influence of yeasts on the taste of wine.

Here is the link to register for the Science and Gastronomy Conference 2017.