
Register Now: Gastronomic Sciences 360º: A Global Outlook on Human Health and Wellness
The symposium, organized by Basque Culinary Center, together with the Cedars Sinai Medical Center of Los Angeles, an international referent in medicine, will bring together great professionals from the field of medicine, nutrition, sustainability, gastronomy, sociology and food of the future, to explore from different points of view the current food and welfare of society.
Among the speakers are Suzanne Dekvota, Director of Microbiome Research at Cedars – Sinai Medical Center, Leon Fine, Professor of Biomedical Sciences and Medicine at Cedars – Sinai Medical Center and the University of California, David Zilber, chef, fermenter, butcher, and photographer who hails from Toronto Canada, Marc Blazer, Founder, Chairman and CEO of Overture Management, an investment group with interests in food & beverage, hospitality, travel and consumer businesses, David Barber, co-owner of Blue Hill–a working farm, restaurant, and consulting company supporting agriculture that positively contributes to the world’s food system, Eneko Axpe, Postdoctoral Fellow at Stanford University and NASA, and Basque Culinary Center’s and BCC Innovation experts such as Juan Carlos Arboleya, Professor and Researcher at the Basque Culinary Center, Head of the Scientific Area and programme director of the Master (MSc) and PhD in Gastronomic Sciences), Usune Etxeberría, researcher and lead of the Gastronomy and Health area at BCC Innovation, and John Regefalk, researcher chef and coordinator of culinary innovation at BCC Innovation.
DATE: APRIL 27-28
SCHEDULE: from 9.00am to 3:30pm (CEST) on each day.
WHERE: ZOOM
Program
DAY 1
9:00-9:20 Welcome Remarks
Joxe Mari Aizega, Javier Rodriguez
Intro to Day 1– Juan Carlos Arboleya & Suzanne Devkota
9:25-9:50 The Role of Gastronomy in the Transition to a More Sustainable Food System
Stéfani Novoa- BCC
9:55- 10:20 Growing our own roots
John Regefalk- BCC
10:25-10:50 Moving the game from food security to nutrient security
Eric Archambeau- Astanor Ventures
10:50-11:15 Coffee Break
11:15-11:40 Help me help you: Compensatory actions of the gut microbiome during times of chronic nutritional stress
Suzanne Devkota – CSMC
11:45-12:10 Development of high-quality food protein from submerged fermentation of filamentous fungi
Cipriano Carrero- BCC
12:15-12:40 A syimbiotic supper: Entropy and the ecology of fermentation
David Zilber
12:40-2:00PM Lunch
2:00-2:25 Future Foods
Eneko Axpe (NASA)
2:30-3:15 Balancing food security and regenerative agriculture. Panel 1
Moderator: Suzzane Devkota
David Barber, Stefani Novoa, John Regefalk. Eric Archambeau
3:20-3:30 Concluding Comments
Juan Carlos Arboleya- BCC
DAY 2
9:00-9:10 Intro to Day 2
Juan Carlos Arboleya & Suzanne Devkota
9:15-9:40 The first food critic
Leon Fine- CSMC
9:45-10:10 On hearts, history, and sustenance
Michael Nurok- CSMC
10:15-10:40 The present and future of digital gastronomy
Erich Eichstetter – BCC
10:40-11:05 Coffee BREAK
11:05-11:30 The effect of starch-and sucrose-reduced diet accompanied by culinary recommendations on the symptoms of patients with irritable bowel syndrome
Usune Etxeberria- BCC
11:35-12:00 A multi-domain lifestyle intervention study for dementia prevention in the Basque Country
Pablo Martínez Lage -Fundación Cita Alzheimer
12:05-12:30 Understanding the effect of diet on promotion of cancer
Stephen Pandol- CSMC
12:30-2:00PM Lunch
2:00-2:25 A transdisciplinary view on gastronomy
Iñaki Martinez de Albéniz & Juan Carlos Arboleya – BCC
2:30-3:15 Health and lifestyle in post-pandemic world. Panel 2
Moderator: Juan Carlos Arboleya
Panelists: Michael Nurok, David Zilber, Erich Eichstetter Marc Blazer
3:20-3:30 Concluding Comments
Suzanne Devkota- CSMC