International conference “Tomorrow tastes Mediterranean” gathers scientists and professionals of the restaurant business at the UB
The Historical Building of the UB held the international conference “Tomorrow tastes Mediterranean”, aimed at the industry of the food sector to share the principles of the Mediterranean diet and how to apply it to products in demand by the 21st century consumers. The meeting is one of the first activities in the Torribera Mediterranean Center, an initiative by the UB and The Culinary Institute of America (CIA). The rector of the UB, Joan Elias, and the academic vice-president of CIA, Michael Sperling, participated in the opening.
The Historical Building of the UB held the international conference “Tomorrow tastes Mediterranean”, aimed at the industry of the food sector to share the principles of the Mediterranean diet and how to apply it to products in demand by the 21st century consumers. The meeting is one of the first activities in the Torribera Mediterranean Center, an initiative by the UB and The Culinary Institute of America (CIA). The rector of the UB, Joan Elias, and the academic vice-president of CIA, Michael Sperling, participated in the opening.
The sessions counted on the participation of experts of the restaurant business and gastronomy, as well as expert scientists on nutrition. They treated current issues on research and education within the fields of health, sustainability and culinary culture, tastes and preferences of new generations as well as how to share the Mediterranean cuisine with the rest of the world.
Moreover, the first meeting of the Torribera Mediterranean Center Advisory Board took place on October 15. With its headquarters in the Food and Nutrition Torribera Campus of the UB, this is the first center that uses the Mediterranean diet to connect research with industry and innovation in the culinary world and agriculture.