Session chair: Juan-Carlos Arboleya
Date: Tuesday 14 November 2017
Time: 14:00 -16.00
Location: Main Auditorium
This session would focused on the interaction between Science and Gastronomy as an interesting approach to optimise the high level of the chef creativity to produce rational approaches to food design. The use of new technologies, combined with the gastronomical knowledge can give very promising food designs. This interaction shows also a big potential to integrate new ingredients with new sensory and nutritional properties.