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Future perspectives in food is the dessert on the menu organized by the International Center for Scientific Debate (ICSD) —an initiative of Biocat driven by “la Caixa” Welfare Projects"—, the Technology Museum of l'Empordà and the Girona Regional Government Casa de Cultura, which has been held since mid-October in Girona. The last multidisciplinary chat in the series Science in the kitchen will be held on Friday 18 November with Mònica Mateu, Innovation Ecosystem Manager at Gallina Blanca Star, and Toni Massanés, director of the Alícia Foundation. The session will be moderated by journalist and writer Lluís Freixas. The debate is open to the general public (free of charge).

In recent years, the culinary arts have experienced a revolution of tastes, textures, aromas and products. This revolution has been made possible by the introduction of new scientific knowledge in this age-old art. Scientific research carried out into raw ingredients in order to improve food quality has also been transferred to the kitchen, giving us new dishes that not are not only a pleasure to eat but also have significant health benefits. This series of multidisciplinary lectures offered by the ICSD —to which we have invited scientists, economists, nutritionists, chefs and humanists— proposes a variety of topics for reflection and debate regarding the past and future of human food and its connections with pleasure, creativity, health and breakthroughs in science and technology.

ICSD Director Miquel Martí explains the value of "the essence of this series, in which we propose dialogues between two experts from complementary disciplines, in this case, an economist that has defined and implemented the innovation strategy for a multinational company and a scientist/gastronomist/communicator.” Dialogue is a great way to generate knowledge “and we hope the audience takes an active role by asking questions and participating.”

Date: 18 November 2011
Time: 8 pm
Place: Casa de Cultura • Plaça de l'Hospital, 6 • Girona (Spain)

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