Food chemistry: science vs culture

Authors

  • Josep Alfonso Canicio Institut Químic de Sarrià. Universitat Ramon Llull
  • Pere Castells Fundació ALÍCIA (Alimentació i Ciència Alimentària)
  • Olga Martín Escola Tècnica Superior d’Enginyeria Agrària. Universitat de Lleida
  • Claudi Mans Campus de l’Alimentació de Torribera. Universitat de Barcelona
  • Josep Obiols Associació Catalana de Ciències de l’Alimentació (ACCA). Institut d’Estudis Catalans (IEC)

Abstract

On November 15th 2011,within the framework of the trade fair Expoquimia 2011, the Associació Catalana de Ciències de l’Alimentació (Catalan Association of Food Science) and the Societat Catalana de Química (Catalan Society of Chemistry) organised a scientific meeting called “Food chemistry: science vs culture”. The main ideas introduced in the four presentations that took place are presented in this article.

KEYWORDS: Food chemistry, extropy, food sustainability, cooking,
gastronomy, food vocabulary, EFFoST.

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Published

2012-05-30

How to Cite

Alfonso Canicio, J., Castells, P., Martín, O., Mans, C., & Obiols, J. (2012). Food chemistry: science vs culture. TECA: Tecnologia I Ciència Dels Aliments, 46–53. Retrieved from https://revistes.iec.cat/index.php/TECA/article/view/54830

Issue

Vol. 13, Núm. 2 : desembre 2011

Section

Articles

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