Description

Culinary Science: An Interesting Way to Face the Future of Food After finishing his BSc degree in chemistry, he started his scientific career at the Institute of Food Research (Norwich, United Kingdom). He was interested in the physico-chemical properties of food, studying the fundamental mechanisms that control texture in order to develop strategies for improving sensory, and nutritional properties of foodstuffs. He got his PhD in physical-biochemistry in 2004 by the University of East Anglia, UK, and he worked eleven years as Head of Food Microstructure Group at Azti Food Research Center (Spain). Part of his scientific knowledge was applied to the design of new dishes in haute cuisine by means of the collaboration with different prestigious restaurants. He is currently working as a professor and researcher at the Basque Culinary Center (University of Mondragón, Spain), manager of the Food Industry Program in the bachelor degree of gastronomy and culinary arts, and program director of the master (MSc) in gastronomic sciences. He is Editor-in-Chief of the International Journal of Gastronomy and Food Science, published by Elsevier.