On January 23rd, in the context of the international event Madrid Fusion we celebrated the encounter between science and nutrition. From developments in food of NASA astronauts from the hand of Dr. Grace Duglas, the future of burgers made from stem cells by Dr. Mark Post, nutrigenomics presented by Dr. José María Ordovas and the hungry neurons of Dr. Javier Cudeiro. We enjoyed eight fantastic talks and two debates: "The Tapa as the engine of the brand Spain" and "Is our pantry in danger?"
Dr. Manuel Campo Vidal: Presenter and moderator
Manuel Campo Vidal Journalist (UAB), Industrial Technical Engineer (UPC) and Doctor in Sociology (UCM). Has presented more than 2,000 news reports and programmes on Spanish Television and on Antena 3, as well as the programme Hora 25 on the radio station Cadena Ser. He chaired the first televised election debate in 1993 between Felipe Gonzalez and Jose Maria Aznar; in 2008, the debate between Jose Luis Rodriguez Zapatero and Mariano Rajoy; and in 2011 the only televised debate between Alfredo Perez Rubalcaba and Mariano Rajoy. He is President of the Television Academy, Author of the books “¿Por qué los españoles comunicamos tan mal?” (Random House Mondadori), “¿Por qué los profesionales no comunicamos mejor?” (RBA) and “Adolfo Suárez. El presidente inesperado de la Transición” (RBA). He cooperates with RNE (Spanish National Radio) in the section "Comunica que algo queda" of the programme "No es un dia cualquiera).
Dr. Mario Alonso Puig: Food for thought
Medical Doctor specialist in General and Digestive Surgery, Fellow of Harvard University Medical School and member of the New York Academy of Sciences and the American Association for the Advancement of Science. Has worked as a surgeon for 26 years. Trained in the field of Human Intelligence at the Higher Faculty of Education of Harvard University, in Mind Body Medicine and in Positive Psychology at the Mind Body Institute of Harvard University, in Leadership at the Technological Institute of Massachusetts and the Law Faculty of Harvard University. Has trained as a teacher in the international field at IMD in Lausanne, Switzerland.
Javier Cudeiro: The mystery of the hungry neurons
Professor of Human Philosophy of the University of La Coruña. Director of the Center for Noninvasive Brain Stimulation of Galicia.Coordinates the area of neurological illnesses at the Biomedical Institute of La Coruña and the Neuroscience and Motor Control Laboratory (NEUROcom), where he carries out three lines of work: Neurophysiology and neuropharmacology of the visual system. Neuromodular systems of thalamus. Parkinson's disease and neurorehabilitation therapy. Has received the 2001 National Research Award APMIB Foundation, Infanta Cristina Award (Imerso) 2004 in the section for R+D+i and 2nd Prize from the Spanish Federation of Parkinson's Disease 2009.
Dra. Grace Douglas: NASA, astronaut food
With 10 years experience in food science, space food systems, probiotic and microbiological genome, doctor Douglas has contributed extensively to these fields. She has numerous publications to her name on the potential of lactobacilli through food genome engineering for long-term space travel resistance. She currently supervises NASA's "Advanced Food Technology Project" as part of NASA's "Human Research Programme".
Dr. José Miguel Mulet: Mom, I've eaten something transgenic!
Ph.D. specialising in Biochemistry and Molecular Biology (2001). From 2003 to 2006 he worked at Biozentrum of the University of Basel (Switzerland) studying the mechanisms that control cellular growth. Since 2008 he has been professor of Biotechnology at the Polytechnic University of Valencia (UPV) and leads the line of research into cellular growth and abiotic stress at the Institute of Molecular and Cell Biology of Plants, a joint centre of the Higher Council of Scientific Research and the UPV, involved in developing new varieties tolerant to cold and drought.
Dr. Jose M. Ordovás: Nutrigenomics. The future of mankind
Internationally renowned Spanish researcher, expert in Genetics. Director of the Laboratory of Nutrition and Genetics, and Professor of Nutrition and Genetics at the University of Tufts (Boston). He studied at the University of Zaragoza where he undertook his Ph.D. His post-doctoral work was carried out in Massachusetts Institute of Technology (MIT) and at the Universities of Harvard and Tufts. Dr. Ordovas' lines of research focus on genetic factors that predispose one to cardiovascular disease and their interaction with environmental factors. He is presently carrying out multiple studies to determine the cardiovascular disease risk groups on different populations throughout the world.
Dra. Pilar Pallarés: How to do away with our pantry: only the tin will be left of the tuna
Assistant Executive Secretary of ICCAT (International Commission for the Conservation of Atlantic Tunas), entity that manages and preserves the tuna fishing resources and where an ample spectrum of scientific follow-up and research activities are carried out. Her work includes the coordination of research programmes, compiling fishing statistics, preparing reports and coordination with sister organisations.
Josep María Pinto: Eating with reason
Collaborator of Ferran Adria since 1997 and responsible for the Creativity area of Ferran Adria Chair in the University Camilo Jose Cela where he has taught since it started. He has worked hand in hand with Ferran Adria in the publication of all the El Bulli books. Author of the collection of poems El Ilast de les abelles (DVD - L'lllot, 2002) and of the collection of literary essays Combray, de Iluny (Acontravent, 2010) as well as co-author of the book Catorce veces ochomil (Planeta, 2011) together with Edurne Pasaban. Since 2009 has been translating into Catalan "À la recherche du temps perdú" by Marcel Proust, from which have been published the volumes Combray (Viene, 2009), Un amor d'en Swann (Viena, 2010) and A l'ombra de les noies dn flor l (Viene 2012).
Dr. Mark Post: Stem cell burgers, when the cow is not necessary
Professor and doctor Mark Post has taught at the Universities of Utrecht, Harvard, Dartmouth College, Maastricht and Eindhoven University of Technology. His main interest is tissue engineering for medical and food applications. Food-related tissue engineering has led to the development of beef made from skeletal muscle stem cells in an effort to complement and perhaps transform the traditional production of meat through livestock. He plans to present the first "engineered" meat burger at the beginning of 2013.
Sonia Riesco y Begoña Pérez: AZTI Tecnalia
THE FOOD MIRROR: international cast of food-trend hunters. Social and business profile project that seeks to promote the culture of innovation in the food and gastronomy sector, combining the identification and study of trends through the creation of a global community of food-watchers, with the aim of activating the design of innovative products and services which generate economic and social value, attending to the demands of the consumer today and in the future.
Jesús Vega de la Falla
Jesus Vega was one of the main executives of the fashion distribution group Inditex, the largest textile distribution group in the world, responsible for ten fashion chains (Zara, Pull & Bear, Massimo Dutti, Bershka, Stradivarius, etc.). In the group Zara-Inditex he carried out the functions of Human Resources and International Expansion. He is the author of "La Empresa Esnsual" (The Sensual Company) currently published in more than 20 countries and translated into 9 languages.
Juan Mari Arzak
He is one of the most important award-winning chefs in the world. From the middle of the 1970s he began to receive awards and accolades which converted Arzak Restaurant into a national and international benchmark of gastronomy. In 1989 he received his third Michelin star. In 1976 he attended the first gastronomic contest organised by the Club de Gourmets Magazine, in the presence of Paul Bocuse. From this encounter came the idea of creating a new Spanish cuisine, of which Maria Arzak became the principal representative until the appearance of Ferran Adria.
From San Sebastian aged 42 he is the great moderniser of Basque cuisine. He grew up surrounded by cooking pots in the Bodegon Alejandro, a popular bohemian restaurant where his mother and aunt cooked traditional Basque food. This is where he began and today has his own farmhouse-restaurant which bears his own name. It has received innumerable awards and three stars from the renowned Michelin Guide. He has had four books published («La joven cocina vasca», «El mercado en el plato», «Mis recetas de siempre» and «Calendario de nuestra cocina tradicional, hecha para las gentes de hoy»), the first two shared with his best disciples: David de Jorge, Andoni Luis Aduriz and Bixente Arrieta.
D. Carlos Falcó, Marqués de Griñón
Carlos Falcó, Marqués de Griñón, is considered one of the most prestigious wine-makers in the country and one of the pioneers in the modernisation of Spanish viticulture. An Agricultural Engineer from the University of Leuven (Belgium) and later graduated from the prestigious University of California-Davis, a campus of the California university specialising in agricultural research. It was only after finishing his studies in the 1970s that he decided to "make a small revolution using advanced technology" in the 13th century family estate situated in Malpica de Tajo (Toledo) where at the present time "universal quality" wines are made and exported to more than 50 countries.
D. Fernando Francés
Fernando Frances, Director of the Contemporary Art Centre of Malaga is considered one of the 500 most influential people in Spain according to the ranking published by El Mundo. He appears in the top 25 art list together with artists such as Antoni Tapies, Miquel Barcelo, Eduardo Arroyo and Antonio Lopez and art critics, museum curators and directors such as Francisco Calvo Serraller, Ana Martinez de Aguilar, Director of the Reina Sofia Museum, Miguel Zugzaz, Director of the Prado Museum and Guillermo Solana, Director of the Thyssen-Bornemisza Museum.
Ramon Freiza is one of the most brilliant chefs in the country. In 2009 he came to Madrid where he set up his restaurant Ramon Freiza Madrid which in a few months time received its first Michelin star and in 2010 the second. His cuisine is very personal in which he reveals his innovative character and his mastery of technique but also his clear passion for the product, for tastes (his great obsession) and Mediterranean aromas. His dishes, though traditionally based with an original and inventive presentation, denote a very defined flavour, recognisable by the public and provoke sensations to the diner of surprise or a reuniting with childhood. In 2012 he opened his restaurant in Cartegena de Indias (Colombia).
At the age of eighteen he joined the Catering School of Malaga "La Consula". For the first three years he learned the basics of national gastronomy. His idea of cooking changed in 1996 when he began as apprentice in the restaurant of the Basque chef Martin Berasategui. After this he went on to join the kitchen staff in various restaurants in Malaga. In 1998 he inaugurated his first restaurant "El tragabuches" in Ronda which in 2000 was awarded a Michelin star. In 2005 he opened the restaurant "Calima", which was awarded its first Michelin start in 2007 and the second in 2011. Showing signs of an innate business acumen, in 2010 he created a successful line of franchise restaurants denominated Lamoraga. He also leads BiBo Andalusian Tapas & Brasserie, the new concept of Dani García.
Carlos Pérez Tenorio
Carlos Perez Tenorio is the general director of Restalia, a leading company in Eurorestauracion. He worked as a radio reporter for ten years (1978-1987) in Cadena SER (Radio Algeciras) specifically in areas of programming and formats. In 1988 came the turn in his professional career, dedicating himself to the integral management of Commercial Centres. In 2004 he took on the general direction of Restalia, franchising company of the brands 100 Montaditos and La Sureña.