CSIC and the Mario Sandoval Foundation join forces in the Congress on Science, Cuisine and the Future: Uniting Research and Gastronomy to redefine the food of tomorrow

Madrid, October 9th – The Consejo Superior de Investigaciones Científicas (CSIC) and the Fundación Mario Sandoval present the Congress of Science, Cuisine and Future, a pioneering event that aims to become a space of reference where science and gastronomy come together to shape the food of tomorrow.

This first edition has as its main objective to establish a modern conscience with a view to the future where to apply the best methods, measures and tools to apply it in gastronomy intertwined with science.. It also wants to make reflect and establish conclusions on two fundamental pillars: How research and knowledge can work together to develop the richness of today’s gastronomy and also how creativity applied in the kitchen opens interesting lines of work in the world of research.

Throughout this congress we will witness unique conversations between representative figures of the Spanish gastronomy and science scene where unprecedented synergies will be created, a point of inflection and inspiration will be established for the figures of both sectors and for our future as a society. A unique opportunity to be part of the establishment of the foundations of the gastronomy of the future.

The conference is structured in six dialogues between the following prominent personalities from the world of science and cuisine: Daniel Ramón and Paco Morales; María José Alonso and Albert Adrià; Juan Luis Arsuaga and Eneko Atxa; María Llorens and Ángel León; María Vallet and Begoña Rodrigo; and Leonor Peña and Joan Roca.

A forum for reflection and innovation

The main objective of the Congress is to establish a modern consciousness with a vision of the future, applying the best scientific methods and tools to the culinary art. It also invites reflection on two key pillars:

Research and scientific knowledge are the driving forces to enrich today’s gastronomy and to benefit our health with a healthier and longer life.

Culinary creativity as a source of new lines of work and inspiration for the scientific field.

Unpublished conversations between key players

The conception of this congress arose from the alliance between Marta de Miguel, a prestigious researcher at the Spanish National Research Council, and the multi-award-winning chef Mario Sandoval, whose joint career has been consolidated over the years in the field of research applied to gastronomy. As a result of this collaboration, in 2013 they developed and patented an innovative product obtained by egg hydrolysis: a 100% pure protein source that stands as a healthy alternative to dairy and vegetable products, a product enriched with calcium, has a high content of quality proteins with the presence of the nine essential amino acids. In addition, it contains no lactose, gluten, fat, cholesterol, carbohydrates or added sugars. A milestone in the history of world gastronomy.