Food Meets Science is an interdisciplinary project supported by The Best Chef. The main idea of Food Meets Science symposium is an exchange between science and cooking with a view to shedding light on what is really happening in our brain when we eat and how our brain influences food choice.
\n\n
\n\nFood Meets Science tries to find answers to different questions – from general ones: What is the difference between taste and flavor? How smell and taste are interacting together? Why do we like one thing and another is disgusting for us? to more specific ones like: What happens in your brain when you're looking at a food? Is the genetic profile of the diners important in designing gastronomic experiences?
\n\nQuestions like these forms a part of the rich debate that takes place among the experts, with the aim of exploring to what extent science can give a response to the questions that emerge from the chefs' observations in the kitchen and also to what point these observations may give rise to new lines of research. Food Meets Science unites two disciplines: science and cooking.
\n\n
\n\nFood Meets Science is organized and promoted by The Best Chef.
\n\n
\n\nFellow scientists from all over the world collaborate with renewed chefs.
","stylesMapId":"CK_EDITOR_PARAGRAPH_STYLES","linkList":[]},"dataItem-jxw98o2r":{"type":"StyledText","id":"dataItem-jxw98o2r","metaData":{"isPreset":false,"schemaVersion":"1.0","isHidden":false},"text":"Confirmed speakers are fellow scientists:
\n\n
\n\nprof. Charles Spence, creator of the term gastrophysic and head of the Crossmodal Research Laboratory at Oxford University
\n\tdr. Nicola Pirastu representing the University of Edinburgh
\n\tdr. Paul Smeets from the University Medical Center Utrecht
\n\t
\n\nAs well as renewed chefs:
\n\n
\n\nChef Grant Achatz from restaurant Alinea, Chicago
\n\tChef Modest Amaro from restaurant Atelier Amaro, Warsaw
\n\tChef Pia Leon from restaurant Kjolle, Lima
\n\tChef Vladimir Mukhin from restaurant White Rabbit, Moscow
\n\tChef Davide Oldani from restaurant D'O' Davide Oldani, Milan
\n\tChef Joan Roca from restaurant El Celler de Can Roca, Girona
\n\t
","stylesMapId":"CK_EDITOR_PARAGRAPH_STYLES","linkList":[]},"dataItem-jycpj5g4":{"type":"WixVideo","id":"dataItem-jycpj5g4","metaData":{"isPreset":false,"schemaVersion":"1.0","isHidden":false},"title":"FMS 2019 - ULTIMO AGGIORNAMENTO.avi","videoId":"7f55f6_9e117f8e72424268abead39098f93e80","qualities":[{"quality":"480p","width":480,"height":480,"url":"video/7f55f6_9e117f8e72424268abead39098f93e80/480p/mp4/file.mp4"},{"quality":"720p","width":1080,"height":1080,"url":"video/7f55f6_9e117f8e72424268abead39098f93e80/720p/mp4/file.mp4"},{"quality":"storyboard","width":144,"height":144,"url":"video/7f55f6_9e117f8e72424268abead39098f93e80/storyboard/144p/mp4/file.mp4"}],"posterImageRef":"#dataItem-jycpj5g7","opacity":1.0,"duration":34.56,"preload":"auto","artist":{"id":"","name":""},"generatedPosters":["7f55f6_9e117f8e72424268abead39098f93e80f000.jpg","7f55f6_9e117f8e72424268abead39098f93e80f001.jpg","7f55f6_9e117f8e72424268abead39098f93e80f002.jpg","7f55f6_9e117f8e72424268abead39098f93e80f003.jpg"],"hasAudio":true,"fps":"25","adaptiveVideo":[{"format":"hls","url":"site/media/video/7f55f6_9e117f8e72424268abead39098f93e80/b341b118-a51c-4981-b431-28db8ae722ed/repackage/hls"}]},"dataItem-jycpj5g7":{"type":"Image","id":"dataItem-jycpj5g7","metaData":{"isPreset":false,"schemaVersion":"2.0","isHidden":false},"title":"","uri":"7f55f6_9e117f8e72424268abead39098f93e80f000.jpg","description":"private","width":1080,"height":1080,"alt":""},"dataItem-jycplrcw":{"type":"Image","id":"dataItem-jycplrcw","metaData":{"isPreset":false,"schemaVersion":"1.0","isHidden":false},"title":"","uri":"7f55f6_e97b54acbb2b4b28945b990d6cde717d~mv2.jpg","description":"","width":270,"height":270,"alt":"logo estrella.jpg","name":"logo estrella.jpg","link":"#dataItem-jycplrcw1"},"dataItem-jycplrcw1":{"type":"ExternalLink","id":"dataItem-jycplrcw1","metaData":{"isPreset":false,"schemaVersion":"1.0","isHidden":false},"url":"https://www.estrelladamm.com/en","target":"_blank"},"dataItem-jycprjzn":{"type":"Image","id":"dataItem-jycprjzn","metaData":{"isPreset":false,"schemaVersion":"2.0","isHidden":false},"title":"","uri":"7f55f6_7ecfa04f9aef4becba9cff3547a2437c~mv2.jpg","description":"","width":808,"height":928,"alt":"logo TBC.jpg","name":"logo TBC.jpg"},"dataItem-jycpurip":{"type":"Image","id":"dataItem-jycpurip","metaData":{"isPreset":false,"schemaVersion":"2.0","isHidden":false},"title":"","uri":"7f55f6_539cb35369e3418a894a3a8f4426086f~mv2.jpg","description":"","width":482,"height":406,"alt":"67427532_2419544451602313_15833527546659","name":"67427532_2419544451602313_15833527546659"},"dataItem-jycq9vzs":{"type":"FacebookShareButton","id":"dataItem-jycq9vzs","metaData":{"isPreset":false,"schemaVersion":"1.0","isHidden":false},"urlChoice":"Current page","label":"Share","urlFormat":"slash","isHttpsEnabled":false},"dataItem-jycqkkte":{"type":"Image","id":"dataItem-jycqkkte","metaData":{"isPreset":false,"schemaVersion":"1.0","isHidden":false},"title":"FMS-program.pdf","uri":"40d80b8089c8418a961cb75d96d491f7.png","description":"","width":105,"height":141,"alt":"","link":"#dataItem-jycqkkti"},"dataItem-jycqkkti":{"type":"DocumentLink","id":"dataItem-jycqkkti","metaData":{"isPreset":false,"schemaVersion":"1.0","isHidden":false},"docId":"ugd/7f55f6_f3eae6e7b5354042950bd85e36bdd871.pdf","name":"Food-Meets-Science-2019-Barcelona-progra"},"dataItem-jycqly6z":{"type":"StyledText","id":"dataItem-jycqly6z","metaData":{"isPreset":false,"schemaVersion":"1.0","isHidden":false},"text":"