Experts, professionals and students gathered in Burjassot to debate about gastronomic tendencies, haute cuisine, marketing and new applied technologies in the sector.
The 8th Gastronomic Sciences Conference of ACIGAS was held on March 3 and 4 2026, at the Faculty of Pharmacy and Food Science of the Universitat de València on the Burjassot campus.Organized by ACIGAS (Student Association of Gastronomic Sciences of the Universitat de València), the meeting gathered specialists, professionals and students around gastronomic multidisciplinarity. The organization highlighted its inclusive spirit: “An event that brought together experts, professionals, and students from the sector to explore the latest trends in gastronomy and culinary innovation¨.
A program featuring leading figures and educational activities
Over the course of the two days, the congress offered a diverse program that combined presentation, round tables, workshops and tastings. The content will address key issues in the sector, like gastronomic marketing, high-end catering and the latest challenges of the hospitality industry.
Among the speakers were well-known professionals, like Mauel Alondo, chief of the Casa Manolo restaurant with one Michelin star and two Soles Repsol; Ricard Camarena with two Michelin stars and three Soles Repsol, and Francisco Cano and Cristina Figueira, of the El Xato restaurant. They also interviewed specialists in food innovation, gastronomic communication and creation of cooking content.
The program included experimental activities, among others, a workshops with tequila tasting and emotional pastry livecooking, that complemented the technical parts of the event. A round table discussion was held with former students and also the winner of the Sapiña Award was presented before the closing ceremony.
Commitment to training and culinary excellence
With this edition, ACIGAS, reassured its commitment with a promotion and development of the gastronomic science, driven by innovation, sustainability and excellence. Just as it says the association itself: ¨ACIGAS is an association of students at the Universitat de València committed to promoting and developing the culinary arts¨.
The congress consolidated its role as a space of meeting and learning for the university community and for the professionals in the gastronomic field, reinforcing the presence of the UV n the sector with constant evolution.