Science, Cuisine and Future Congress: a unique opportunity to witness the dialogue between chefs and scientists that will shape the gastronomy of tomorrow.

Madrid, October 30, 2025.– The Consejo Superior de Investigaciones Científicas (CSIC) and the and the Mario Sandoval Foundation present the Congress on Science, Cuisine and the Futurean unprecedented meeting that will bring together the biggest names in Spanish science and gastronomy in a series of unprecedented unprecedented dialogues to redefine the way we understand food. During two intense days, on November 3 and 4, avant-garde chefs and leading scientists will share the stage at the CSIC headquarters to reflect, inspire and build together a vision of the future in which gastronomy becomes a useful tool at the service of society. useful tool at the service of society.

The Congress is the result of the collaboration between Marta de Miguela prestigious researcher at CSIC, and Mario Sandovala chef with two Michelin stars and a pioneer in culinary research. Both share a history of working together at the frontier between science and cuisine, which has led to advances such as their patent on hydrolyzed egg proteins. patent on hydrolyzed egg proteinsa milestone that opened up new avenues in healthy and sustainable food.

An appointment to think, feel and transform

Taking this experience as its starting point, the Congress of Science, Cuisine and Future is born with the vocation of becoming a space for space for meeting and thoughtwhere science provides rigor and cuisine awakens emotion. A place where questions arise that can only be solved by working together: How can research improve what we eat? How does gastronomic creativity open new routes for science? What role does food play in health, longevity and human well-being?

During the meeting, six unique dialogues will bring together will bring together some of the brightest voices from both worlds:

• 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
• Leonor Peña and Joan Roca

Each conversation promises to be a milestone, an exchange of ideas that will leave its mark and inspire both academia and contemporary gastronomy. It will be an exceptional occasion to to witness unrepeatable conversationswhere scientific knowledge and culinary creativity intertwine to shape a new food paradigm based on health, sustainability and innovation. health, sustainability and innovation..

Looking to the future

The Congress of Science, Cuisine and the Future wants to be much more than an event: it aspires to become a starting point for the starting point for a permanent collaboration between scientific knowledge and culinary art. Its aim is to promote a conscious gastronomythat unites technique, taste and responsibilityand that inspires a new way of cooking, eating and living.

This meeting is an unrepeatable unrepeatable occasion to witness live how two languages that share the same essence intersect: the search for excellence and the curiosity to improve the world through knowledge and creativity.
Professionals, academics, media and food lovers have the opportunity to be part of a historic moment: the birth of the cuisine of the future.

All those interested in attending the I Congress on Science, Cuisine and the Future can register for free here (registration open until full capacity is reached).