‘It is a pleasure that the Universitat de València gives you an award to the innovation as a reward for the trajectory and the daily effort’ has explained José Manuel Miguel. More than twenty years of experience and formation have turned him into one of the most recognised and awarded chefs of the Valencian Community, currently the responsible for the restaurant ‘Beat’ in Calpe. He is the first Spanish that, along his career, has been granted a Michelin Star both in France and in Spain.

For its part, the ‘Top Chef España’ winner Begoña Rodrigo has highlighted the woman’s role in the kitchen: ‘I think that it is very accurate to visualise the role of women in a sector like the kitchen.’ Begoña Rodrigo counts with a wealth experience in gastronomy and since 2005 she is in charge of ‘La Salita,’ an exclusive restaurant in Valencia in which Begoña experiments with local products to provide them with a global concept. 

The dean of the Faculty of Pharmacy, Juan Carlos Moltó, has been the one to grant the prizes. The objective of the congress is to reflect about the different study areas that exist around the Gastronomical Sciences through workshops, talks and presentations organised by the experts on the field: ‘What differences this degree is its scientific approach, giving more importance to the management, the food safety and other areas of gastronomy’ the dean of the Faculty has explained.

The first day of seminar stands out the workshop of product design and the making of distilling given by Pere Mercado from Bodegas Vegamar, the showcooking Diego Laso, cook in ‘Momji’ and with wine from DO Valencia. In the second day of seminar stands out the conference given by José María Nácher, who has tried to answer the following question: Do Valencian people want to work in Gastronomy?; the field of gastronomic research and the entrepreneurship in the sector have been analysed, among other themes. 

The congress was inaugurated on Wednesday, the 3rd of April, by the dean of the Faculty of Pharmacy, Juan Carlos Moló, the professor and honour member of the ‘Academia Española de Nutrición y Dietética,’ José Miguel Soriano, the president of the ‘Asociación de Ciencias Gastronómicas,’ Claudia Arroyo, and the secretary of the ‘Asociación de Ciencias Gastronómicas,’ Salud Pina.

About the Degree in Gastronomical Sciences

The ‘Asociación de Ciencias Gastronómicas’ (ACIGA), belongs to the Universitat de València and has organised the second edition of the congress. The students from the degree in Gastronomical Sciences acquire a global formation in catering. A degree that celebrates its fourth anniversary dealing with the gastronomical issues in a new way: including the whole process. From the sea or the land, until the home of the establishment where you eat it.

The degree educates professionals with a scientific, technological, sanitary and corporate basis so that the future experts will be able to manage every gastronomical service. All of it from a holistic perspective and with the capability to research in order to adapt themselves to the new necessities of the market.