Scientists from the Institute of Chemical Research are organizing the outreach activity “The Biophyzza Connection: Molecular Cuisine“. An activity aimed at the university community, free of charge (until full capacity is reached), which will take place on Friday, March 24, between 12:30 and 16:00, in the Center’s Degree Hall.
The objective? To familiarize attendees with the scientific basis that supports many of the everyday recipes in the kitchen, as well as to make known the possibilities that science offers to gastronomy in order to explore new culinary horizons.
The event “The Biophyzza Connection: Molecular Cuisine”, coordinated by Dr. Alejandra Guerra Castellano, will consist of a round table on the relationship between Science and Cuisine, which has commonly been called Avant-garde Cuisine, Designer Cuisine or Molecular Gastronomy, ignoring the scientific basis on which it is based. The session will begin with a brief presentation of the history of Molecular Cuisine as a prelude to the round table itself, which will feature the participation of Prof. Miguel Ángel De la Rosa, (Vice President of the Royal Seville Academy of Sciences), Prof. Noureddine Khiar El Wahabi (Director of cicCartuja) and Dr. José Manuel Monje Moreno (professor of the area of ​​Culinary Technology and Sensory Analysis at the Pablo de Olavide University).
The meeting will end with a relaxed time with the speakers tasting a selection of pizzas, courtesy of Domino’s Pizza.
Biophysics Week, 20-24/03/2023
This event is part of the International Biophysics Week (https://www.biophysics.org/biophysics-week#/), which in Spain is coordinated by the Biophysics Society of Spain with the sponsorship of Domino’s Pizza (www.sbe.es/biophyzza).
Biophysics Week is an annual event, which began in 2016, whose objective is to raise social awareness about the relevance and interest of Biophysics in the development of daily life in the developed world.

Para más información, contactar con:
Dra. Alejandra Guerra Castellano, coordinadora
Email: