13 September 2018, Basque Culinary Center - Donostia (Spain)
Project Gastronomia: towards Personalized Gastronomy 2050
Project Gastronomia: towards Personalized Gastronomy 2050 where researchers, chefs, multidisciplinary experts and business leaders will gather to explore possibilities for the future in the Basque Culinary Center (San Sebastian, Spain).
We’d like to invite you to join us on September 13th, 2018, to this symposium that’s set to explore and discuss the future of personalized gastronomy, from multidisciplinary perspectives with backgrounds as various as:
- omic sciences
- advanced analytics
- food innovation
all through the lenses of health and wellbeing.
8:30h: WELCOME! General Reception
9:00h: Project Gastronomía introduction - Joxe Mari Aizega, General Manager at Basque Culinary Center
09:20 New tech driver towards gastrnomy's transformation - Prof. Guillermo Reglero, Director at IMDEA.
09:45 Nutrigenetics, a scientific field on the rise - Prof. José María Ordovás. Lab Director of Nutrition and Genomics in USDA- Human Nutrition Research Center on Ageing, Tufts University.
10:15 Case studies of applied genetics in the catering industry -Nick Popovici, CEO Vitamojo restaurant
10:45 Q&A Session
11:15 Coffee Break
12:00 Metabolic diseases and food - Mª Sonia Gaztambide Saénz, MD and PhD, Specialist in Endocrinology and Nutrition at Hospital Universitario de Cruces
12:30 Gut microbiome, obesity & probiotics - Prof. Daniel Ramón, Nutrition & Health R&D Vicepresident at Archer Daniels Midland Co (ADM)
13:00 Fermentation, a healthy culinary technique - Diego Prado, Blanca del Noval (Bculinary Lab) & Ramón Perisé (Mugaritz)
13:30 Q&A Session
14:00 Lunch break
15:30 Gastronomic culture as source of healthy habits - F. Xavier Medina, PhD, Director of UNESCO food, culture & development programme at Universidad Oberta de Catalunya (UOC).
16:00 Data, a new ingredient - Aitor Fernández de Leceta, PhD, Head of AI at Instituto de Innovación (I3b) Ibermática.
16:30 Digital Gastronomy, a near future - Magdalena Gorska, BSH.
17:00h Trends & Innovation for a healthy gastronomy - Pedro Prieto Hontoria, PhD, Head of Innovation at Fresh Business Perú.
17:30 Q&A Session
18:00 NEXT STEPS Find out how to keep involved
**Prof. José M. Ordovás
José M. Ordovás, Ph.D., (born in Zaragoza, Spain) is Professor of Nutrition and a Senior Scientist at the USDA-Human Nutrition Research Center on Aging at Tufts University in Boston, Massachusetts where he also is the Director of the Nutrition and Genomics Laboratory. Professor of Genetics and Pharmacology at the Sackler School of Biomedical Sciences and the Medical School at Tufts University. He is a Senior Collaborating Scientist at the National Center for Cardiovascular Research (CNIC), and IMDEA Food in Spain.
Dr. Ordovas was educated in Spain at the University of Zaragoza where he completed his undergraduate work in Chemistry and received his doctorate in Biochemistry. He did postdoctoral work at MIT, Harvard, and Tufts.
Dr. Ordovas' primary research interests focus on the genetic and epigenetic factors predisposing to age-related chronic diseases (i.e., cardiovascular disease, obesity, and diabetes) and their interaction with environmental and behavioral factors with particular emphasis on diet. He is considered a pioneer and one of the most distinguished world experts in gene-diet interactions pertaining to cardiometabolic traits. Moreover, he has trained in his laboratory over 60 scientists, and his current network involves populations and investigators from all Continents.
Throughout his career, Dr. Ordovas has received multiple honors for his scientific achievements.
Dr. Ordovas was a member of the Food and Nutrition Board of the National Academies and the FDA National Toxicology Center Advisory Committee, and he currently serves on multiple national and international steering committees, scientific peer review committees, advisory and editorial boards.
*Prof. Daniel Ramón Vidal
Archer Daniels Midland Co
Major and PhD in Biological Sciences at Universitat de València. He did post-doctoral work in the Industrial Microorganisms Section of the Department of Genetics at Wageningen University (Holland). He was a professor for Food Technology at Universitat de València and Research Professor at the Agrochemistry and Food Technology Institute (IATA) from the Upper Council of Scientific Research (CSIC).
Currently, he is the Vicepresident of R&D in Health & Nutrition for Archer Daniels Midland Co. The technological outputs of his research are protected by over a hundred national and international patents, most of them have been transferred and are in use. Likewise, Prof. Daniel has over 150 publised articles in international journals and has been awarded various awards of great prestige.
He's the Secretary of the Spanish Society of Biotechnology and member of the Scientific Comitee of “Microbial Resource Research Infraestructure”. He's a member of the Board of Directors of the Bio-Based Industries Joint Undertaking of the EU and the Steering Comitee of the Board of Governors of Scientific Research. Aditionally, he's the Vicepresident of the Board of Directors for the spanish Biotechnology companies association ASEBIO.
*Prof. Guillermo Reglero
Instituto IMDEA Alimentación
PhD in Chemical Sciences (1985). Professor of Food Sciences of the Universidad Autónoma de Madrid (1999) and Scientific Researcher of the Board of Governors for Scientific Research. Investigador Científico del Consejo Superior de Investigaciones Científicas (on leave). Currently, he's the director of Instituto IMDEA Food.
Between 2002 and 2006 he was the Manager of the Food Science and Technology area of the National Technology Plan of R&D and Innovation. His line of research focuses on design and validation of food products of specific use for health purposes.
He has directed various Regional, National and European projects funded both by public and private sector. He's also the author of over 250 international indexed publications, that have been quoted over 4.000 times and veces and 3 patents. In 2001, he was awaded the “Archer Daniels” prize, granted by the American Oil Chemists Society. In 2008, he received the Prize of the Spanish Gastronomy Society to Best Researcher in Food Science. Medal of Honor for the Promotion of Invention 2015 of the García Cabrerizo Foundation.
Blanca del Noval
Basque Culinary Center
Spanish born. After finishing her bachelor’s degree in Gastronomy and Culinary Arts at Basque Culinary Center (San Sebastian), she had worked at different renowned restaurants in the world like IndeWulf (Belgium) and Central (Peru). She is currently working at BCulinaryLAB as a Chef researcher, a kitchen/laboratory mainly focus on innovation and creativity driven by techniques and products like fermentation and wild plants. Taking sustainability as the core of every research and development, using new techniques to use “food waste” from product development with gastronomical value. BCulinaryLAB is part of BCCINNOVATION, research and development department at Basque Culinary Center. A pioneer faculty and research center driven dedicated to promote the socioeconomic potential of gastronomy through education, research and innovation.
Basque Culinary Center
Currently chef researcher in BCCINNOVATION, research and development department in Basque Culinary Center in San Sebastian, Spain. A pioneer faculty and research center driven dedicated to promote the socioeconomic potential of gastronomy through education, research and innovation. Coordinator of BCulinaryLAB a kitchen/laboratory mainly focus in innovation, creativity driven by techniques and products like fermentation and wild plants, taking sustainability as the core of every research and development, using new techniques to use “food waste” from product development with gastronomical value.
Chilean born, studied in DuocUC in Santiago de Chile, starts his career in Boragó (Santiago, Chile) currently nº2 in Latin America’s 50 best restaurants (San Pellegrino`s 50 best) being sous chef in the R&D department, after pass a time at Noma (Copenhagen, Denmark) starts his own studio in Santiago, Prado.Taller in Santiago de Chile
Dr. Aitor Moreno Fernández de Leceta
Aitor Moreno Fernández de Leceta is the director of the Department of Smart Systems & Management at Ibermática. He manages projects related toimplementation of control systems based on neuronal networks, genetic algorithms, diffuse logic systems & expert systems through big data analysis (DataMining) and relevant information spotting (semantics, ontology and LinkedData).
He's involved in the management of European and National R&D projects in AI implementation. He has worked as an alalyst on PeopleSoft and SAP in Cegasa Internacional. He's a specialized professor in BigAnalysis for the masters program in Big Data and Business Intelligence at Deusto University and PhD in Artificial Intelligence.
Dr. F. Xavier Medina
Universitat Oberta de Catalunya
PhD in Social Anthropology at Universitat de Barcelona. Co-director and professor of the Food Systems, Culture & Society Department at the Health Sciences Faculty in Universitat Oberta de Catalunya (UOC), and director of UNESCO's “Food, Culture, Development” programme.
Lead researcher of “FoodLab. An interdisciplinarian group in food, nutrition and health". President of the International Commission on the Anthropology of Food and Nutrition (ICAF). Member of the Food Council of Catalunya (Consejería de Agricultura de la Generalitat).
Beforehand, and for 18 years, he was a Full Researcher and responsible for Projects on Mediterranean Cultures, Universities and Research at the European Institute of the Mediterranean (IEMed) of Barcelona (1991-2009). He has been awarded various prizes and distictions, such as the Andrés de Irujo prize granted by the Basque Government for his doctoral thesis, and he has been granted 5 times the GormandBooks prize, in different modalities.
Dr. Pedro Luis Prieto Hontoria
Fresh Business Perú
Pedro Luis Prieto Hontoria is the Innovation Manager in Fresh Business Peru, where he develops healthy foods based on the rich peruvian biodiversity.
He's a PhD in Food, Physiology and Health at Universidad de Navarra, a European master in Nutrition and Metabolism at Universidad de Navarra, and major in Food Science and Technology and Human Nutrition and Dietetics at Universidad San Pablo CEU.
He has worked as Director of Graduate programs and Research at Universidad SEK (Chile) for 4 years and Professor Researcher at Universidad Internacional SEK (Ecuador). He's a member of diverse comitees such as ACHIPIA Scientific Network, Chile Vive Sano Foundation part of Revolución Saludable, Gastronomy Advisory Comitee of National Culture Council of Chiliean Government. Consultant and Advisor for agro-food innovation for businesses in Peru, Chile and various public programmes. Member of evaluation panels for food innovation in various latinamerican countries.
Magdalena Górska is part of Corporate Innovation team of BSH. They are specialized in cognitive technologies which means their projects are related to AI, natural language processing, computer vision and data science with focus on cooking domain.
Magdalena has a large experience in Robotics, she graduated from faculty of Mechatronics and worked before in areas related to smart homes and artificial intelligence, as for instance in Samsung. She is also interested in brain-computer interfaces and she is currently working on this topic in her PhD at Warsaw University of Technology. Part of her research I was doing at Auckland University of Technology at Aukland University of Technology (Knowledge Engineering and Discovery Research Institute).
Mª Sonia Gaztambide Sáenz, PhD
Hospital Universitario de Cruces
Sonia Gaztambide, PhD in Medicine from the University of the Basque Country (UPV-EHU), specialized in Endocrinology and Nutrition. She completed her basic clinical training with stays at University Hospital in Cardiff (Wales, Dr. Scanlon), Massachusetts General Hospital in Boston (USA, Dr. Klibanski) and Anderson Clinic in Houston (USA, Dr. Sherman). She has worked in the field of neuroendocrinology and diabetes, with special focus on complications, genetic aspects and education, and has been a national representative in D.E.S.G. (Education group of the European Association for the Study of Diabetes). She has published more than 100 articles and 200 national and international communications, book chapters and research projects. She is currently Head of the Endocrinology and Nutrition Service at the University Hospital of Cruces, Professor of Medicine at UPV-EHU, member of the Endocrinology, Metabolism, Nutrition and Renal Diseases research group of the IIS Biocruces Bizkaia, member of the CIBERDEM, where she has participated in the study of di@betes and CIBERER. She has been President of the Spanish Diabetes Society, Vice President of the Spanish Society of Endocrinology and Nutrition and is currently President of the Foundation of the Spanish Diabetes Society and a member of Jakiunde.
Nick is passionate about transforming the restaurant industry through innovative technology. In January 2016, he founded Vita Mojo, a SaaS platform for the restaurant industry. He believes that when it comes to food, everyone is different. We have different tastes, appetites, goals and DNA. Vita Mojo platform empowers customers to personalise their experience and food around their unique needs. While behind the scenes it is focused on automating human repetitive tasks via intelligent algorithms and robotics. Before Vita Mojo Nick spent 8 years in finance as a Portfolio Manager for BlackRock and most recently for Schroders
Ramón Perisé leads creativity and research projects in Mugaritz and from its R&D department, he works in proposals that goes from the gastronomy-health duo to the latest technologies applied to multisensory experiences. He has also been experimenting with with fermented products since 2011.
Perisé was born in Tremp, a small town in the Catalan Pyrenees, and although initially his future was directed to Agriculture Engineering, before he finished his career, he decided to change to the gastronomy world, his passion.
After working in several establishments, he was enrolled in the "Escuela Universitaria de Hostelería Sant Pol de Mar" and in 2009 Mugaritz entered his life. Once he finished his intership in Mugaritz, he became part of its kitchen team and, in 2011, he started working in the R&D department. He currently participates in a great variety of projects between science, gastronomy and art.