The Science, Cuisine and Future Congress has marked a milestone in the dialogue between chefs and scientists.

Madrid, November 4, 2025 – The Spanish National Research Council (CSIC) and the Mario Sandoval Foundation held the Science, Cuisine and Future Congress on November 3 and 4, an unprecedented forum that brought together the biggest names in Spanish science and gastronomy. For two days, the CSIC headquarters in Madrid was the setting for an inspiring exchange between chefs and scientists determined to build together a new vision of the food of the future: healthier, sustainable and committed to society.

The initiative has come from the Mario Sandoval Foundation, the result of more than fifteen years of collaboration between the chef from Madrid and the CSIC researcher Marta Miguel Castro, with whom he has developed pioneering projects in food innovation. Both are authors of the book La ciencia y la cocina ( CSIC-Catarata) and of the patent of a new ingredient based on hydrolyzed egg protein, an innovation that has already been transferred to the food industry.

During the opening of the congress, Mario Sandoval explained that “the most important thing is that our work is not limited only to the kitchen. Making a discovery or creating a new texture is all very well, but if this does not reach society to help it eat better, it remains blurred”. For the chef, scientific research is “a great ally: it is history, culture and knowledge; the language that allows gastronomy to become a vehicle for society”.

Sandoval, who has been collaborating with the CSIC for fifteen years, also emphasized the social nature of this alliance: “We are not talking about future ideas, we are talking about realities. There are already products on the shelves that come from this joint work. Our goal is to transform knowledge into real tools that improve health and quality of life through food”.