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The eight edition of the Premi UB - Ferràn Adrià amb Gallina Blanca brings students closer to nutrition

The winners of this year’s edition with the chef Ferran Adrià, the rector Joan Elias and the manager of Corporate Communication CBfoods, Montse Carbó.

The winners of this year’s edition with the chef Ferran Adrià, the rector Joan Elias and the manager of Corporate Communication CBfoods, Montse Carbó.

Speech by Ferran Adrià.

Speech by Ferran Adrià.

31/10/2017

Acadèmic

On Friday October 27, the ceremony for Premi UB – Ferran Adrià amb Gallina Blanca was held. This year, it reaches its eighth edition, aiming to promote interest in nutrition and healthy foods among the new generations.

Maria Casademont Roca, Olga Bautista Cerecero and Marina Monsó Mas, students of the Institut Angeleta Ferrer i Sensat in Sant Cugat del Vallès, were awarded the Premi UB – Ferran Adrià amb Gallina Blanca for their project La remolatxa: de la cuina al laboratori, in which they focus their research on the application of molecular cooking techniques on beetroot.

The award ceremony took place in the Historical Building of the University of Barcelona. The event had the participation of Joan Elías, rector of the UB, the chef and UB honorary doctorate Ferran Adrià; Montse Carbó, manager of Corporate Communication CBfoods, a group to which Gallina Blanca belongs; Carme Chacón, from the Catalan Public Health Agency, and Maria Izquierdo, vice-dean of the Food and Nutrition Torribera Campus of the Faculty of Pharmacy and Food Sciences of the UB.

During his speech, Ferran Adrià noted “the importance of always linking innovation with the field of business”. Also, during his speech on connected knowledge he told the students that “everyone has to have an innovative attitude but they also have to be entrepreneurs, everything connected to knowledge”.

Then, the rector Joan Elias highlighted “these awards belong to a field of knowledge which is essential in our University: food and nutrition, which have as a key reference the Food and Nutrition Torribera Campus”. He also put emphasis on “the important role these awards have in an essential thing for our university: the relationship between secondary education and the university. These awards help to improve this connection because they create contact between high school students and the world of the university”.

“In Gallina Blanca we are proud to be part of this award and see how year after year, more and more high quality projects are submitted. Since the beginning of these awards, our objective was to promote the interest of youngsters in high schools in the field of nutrition and health through research. Actually, innovation, quality and choosing the best nutrition have been the distinguishing features of our company for more than eighty years”, said Montsé Carbó, manager of FBfoods Corporate Communication.

 

More than two hundred research projects

The Premi UB – Ferran Adrià amb Gallina Blanca was launched in 2009 aiming to promote the studies in the field of food and nutrition among new generations and promote research projects relating sciences with daily cooking activity and gastronomy. During these years, more than two hundred projects have been submitted, which turns this initiative in an important meeting point between food research and the academic world. This year, forty-one projects were submitted, coming from different Catalan high schools.

In this eighth edition, three awards and honourable mentions were awarded to students for their research works within the same field as well as to their schools. The project La llet de vaca: anàlisi i controls de qualitat. Com afecta la mastitis a la llet?, by Abel Benito Guasch, from Institut La Plana (Vic), was awarded with Premi Sent Soví to the best study related to food. Also, Institut Guindàvols (Lleida) was distinguished as the most involved and proactive educational center for having submitted the highest number of quality projects on nutrition and gastronomy.

The Catalan Public Health Agency (ACSA) collaborated with this ceremony awarding the best project covering aspects related to food safety. In this case, the entity awarded the study Arsènic i la seva concentració en productes amb arròs, by the student Pau Arcos Calderón, from Institut Serrallarga (Blanes).

The Food and Nutrition Torribera Campus of the UB, center of reference on research on food and nutrition, offers the bachelor degrees in Food Science and Technology and Human Nutrition and Dietetics, affiliated to the Faculty of Pharmacy and Food Sciences of the UB, as well as the interuniversity bachelor degree (UB-UPC) on Culinary and Gastronomic Sciences with the participation of the School of Tourism, Hospitality (CETT-UB) and Gastronomy and Alicia Foundation.

The Premi UB – Ferran Adrià amb Gallina Blanca offers a gift card for objects, activities or cultural goods worth 1,000 euros for the best project and another worth 500 euros for the tutor.

 

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