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After A Brief History of Food. The Miracles of the Motel (14 October) and Food and Health (21 October), Genes and Food is the second course on this menu organized by the International Center for Scientific Debate (ICSD) —an initiative of Biocat with support from "la Caixa" Welfare Projects—, the Technology Museum of l'Empordà and the Girona Regional Government Casa de Cultura, which will be held on Friday 11 November in Girona. Like the other events in the series, this debate is open to the general public (free of charge).

The event will feature Pere Puigdomènech, research fellow at the CSIC and director of the Center for Research in Agricultural Genomics, and Pere Planagumà, head chef at the Les Cols restaurant in Olot. Adela Farré, Biocat director of Communication and External Relations, will moderate the conversation.

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.

The last lecture in the series will be Future Perspectives in Food, on 18 November, and will feature Mònica Mateu, Innovation Ecosystem Manager at Gallina Blanca Star, and Toni Massanés, director of the Alícia Foundation. The session will be moderated by Lluís Freixas, journalist and writer.

Date: 11 November 2011
Time: 8 pm
Place: Casa de Cultura • Plaça de l'Hospital, 6 • Girona (map)

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