URJC | The science of gastronomy
Places availables
Organizer
Time
Viernes 26 de septiembre, de 10:00h. a 19:00h.
Venue
Edificio del Hospital San Carlos (C/ Capitán Angosto Gómez Castrillón, 91), Campus de Aranjuez, URJC
Collaborators
Today's gastronomy is constantly evolving and its progress is closely linked to science and research. This activity will reveal the science behind recipes, culinary techniques, and menu creation, with the support of the university's scientific community—including chemists, food technologists, historians, and nutrition experts.
This activity is coordinated by the Scientific Culture and Innovation Unit of the Vice-Rectorate for Research, Doctoral Studies, and Library (URJC), and is supported by the Spanish Foundation for Science and Technology (FECYT) – Ministry of Science, Innovation and Universities.
This activity is coordinated by the Scientific Culture and Innovation Unit of the Vice-Rectorate for Research, Doctoral Studies, and Library (URJC), and is supported by the Spanish Foundation for Science and Technology (FECYT) – Ministry of Science, Innovation and Universities.
Reservation
starting septembre 15 at 09:00
starting septembre 15 at 09:00
Email:
investigacion.ucci@urjc.es
