• We Are What We Eat: a scientific approach to gastronomy. 7 Edition.
• 2 credits
• From 25 October to 10 November 2010.

Coordinators:

• Daniel Ramón (Universitat de València)
• Fernando Sapiña (Universitat de València)

Lecturers:

• Pere Castells (El Bulli Taller Alícia Foundation). Chemistry Professor of secondary education and Responsible of the Scientific Department of the ElBulli Taller Alícia Foundation, where he develops the application of science and technology to the innovation in gastronomy. His most recent investigation focuses on the food gelling agents that generate new textures.
• Jaume Fábrega (Universitat Autònoma de Barcelona). Professor of gastronony and Director of the Oenology Course of the Universitat Autònoma de Barcelona. He is also an art critic, the author of more than 30 books and collaborator in La Vanguardia, El Punt and El Temps, among other media.
• Daniel Ramón (Universitat de València).  Full University Professor of Food Technology in the Universitat de València and Researcher in the Food Agrochemistry and Technology of the CSIC. Member of the Advisory Committee on Ethics in Scientific and Technological Research of the FECYT. Awarded with the Juan de la Cierva National Investigation award in 2007. His research field is the biotechnological improvement in the wine production, the biotechnological production of agri-cultural concerned food additives and the study and impact of transgenic food.
• Fernando Sapiña (Universitat de València). Professor of the Inorganic Chemistry and Researcher of the Institute of Material Science (ICMUV). He gives lessons in different courses related to environmental and culinary chemistry. He frequently collaborates with Mètode and Saò magazines with articles about scientific dissemination. His research field is focused on the preparation of materials with industrial applications.
• Claudi Mans (University of Barcelona)

Objectives:

We are what we eat. From this point of view, in the last decades we have made a major progress in the comprehension of this fundamental aspect of our nature.  The history of gastronomy has escalated as a respectable academic field which teaches us that the change is inevitable. The recent radical transformations in our eating habits are a consequence of the history acceleration. Science has entered into kitchens of homes and restaurants by the hand of molecular gastronomy. This discipline can be defined as the application of the scientific principles to the comprehension and improvement of food preparation. The technology of food, developed focusing on the industrial transformations of food, keeps providing kept food with new features, and promises new advances in the applications of genetic engineering. The final synthesis among tradition, science, technology and innovation carries out in the kitchens of some restaurants. The programme will develop through a journey to the history of gastronomy, the molecular gastronomy and food technology.

Programme:

• Science in cuisine: an introduction to molecular gastronomy, by Fernando Sapiña. From 25 to 29 October. 4 p.m.
• The culinary laboratory: scientific concepts applied to cuisine, by Pere Castells. 27 and 28 October. 4 p.m.
• Science’s bar: The science of cuisine and the cuisine of science. 27 October. 7 p.m.
• New techniques, new products. Last improvements in food technology, by Daniel Ramón. 9 and 10 November. 4 p.m.

The course is open to any first, second and third cycle degree student, professionals or people interested in communication and science dissemination.

• Places: 40
• Location: Colegio Mayor Lluis Vives (Lluís Vives Hall of Residence).
• Av. Blasco Ibáñez, 23 – Valencia.

Price: 30€