Barcelona Culinary Hub promotes the congress that connects science and gastronomy
The sixth edition of the Science & Cooking World Congress 2025 has begun in Barcelona and will run until November 12, bringing together some of the most influential voices in culinary and scientific innovation. The opening conference, led by Ferran Adrià and Joan Roca, kicked off a program featuring leading figures such as Harold McGee, Victoire Gouloubi, Pia Sörensen, François Chartier, and Massimiliano Alajmo, among others.
Barcelona Culinary Hub, a patron of the SCWC Foundation, is actively participating in the congress, reaffirming its commitment to education, knowledge transfer, and the promotion of young talent. Fermina Pérez and Daniel Jordà, professors at the Higher School of Gastronomy of Planeta Formación y Universidades, are taking part alongside Anna Torrents, the center’s head of communications, who is coordinating a panel on chefs and bartenders with scientific training. In addition, this morning, the center’s students presented a comparative project on crema catalana and custard from a scientific perspective.
To mark the opening of the congress, Barcelona Culinary Hub also hosted a themed cocktail dinner prepared by its own students, featuring a menu inspired by this edition’s theme: “Aromas and Flavors.” The proposal combined technique, creativity, and sensory reflection through dishes such as meat cannelloni with foie, nitrogen salmon, raspberry and piquillo pavlova, and citrus rice pudding ravioli.
The congress explores topics such as sustainability, neuroconfectionery, artificial intelligence, and sensory perception, connecting universities, chefs, scientists, and students around a shared vision of the future of gastronomy.
