September 4th - 9th, 2012
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Scientific Program | Specific Activities | Biochemistry in Gastronomy

 
 
Biochemistry in Gastronomy

Andoni Luis Aduriz, Chef, Mugaritz

Presented by: Unai Ugalde

Saturday, September 8, 13:30 – 14:30

Venue: Auditorium

Contact person: Unai Ugalde


The world of gastronomy has experienced an unprecedented transformation in the last few decades. From a restrictive and sometimes secretive endeavour it has blossomed into an open field of interest full of innovations.

Among the varied elements influencing modern gastronomy, the scientific study of food and its transformations has provided cooks with molecular insight on preparation processes, which has opened new avenues of creativity. Last but not least, cooks have befriended scientists, and scientists finally discovered a new realm of unprecedented pleasure.

In this session, Andoni Luis Aduriz, chef of Mugaritz, ranked third in the world by Restaurant Magazine, will present six examples which illustrate the process of creation of a new dish in modern gastronomy, and the scientific background underlying the preparation processes. Those attending this session will be offered a gift-box containing four such creations for tasting during the presentation. Practical demonstrations of the preparation processes will also be shown.


 

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7 June
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Key Information


How to Reach Seville - Congress Venue
(Seville Convention Center - FIBES. Avda. Alcalde Uruñuela, 1 - Sevilla)

How to Reach FIBES (address, commuter train to FIBES, bus line...)

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Three Poster Sessions will take place throughout the Congress. To see more information and the detailed calendar sessions, please click here.



Biochemistry in Gastronomy

Saturday, September 8, 13:30 – 14:30
Venue: Auditorium
Andoni Luis Aduriz, Chef, Mugaritz
Presented by: Unai Ugalde
For more information, click here.