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TOURISM&CREATIVE INDUSTRY WORKSHOP
Sustainable tourism, cultural tourism, creative tourism, culinary tourism, heritage & tourism
175
1
Food Technology Departament, Building 8E,
Access F
Cno. de Vera s/n, Universitat Politècnica de
València
46022 Valencia
pugarse@tal.upv.es
2
Food Design S.L. Spin-off UPV. C/ González
Martí, 7, 46008 Valencia
info@food-design.es
3
Departamento de Organización de empresas,
edificio 7D
Cno. de Vera s/n, Universida Politècnica
46022 Valencia
jalbors@doe.upv.ess
Innovation in Gastronomy
García-Segovia
1,2
, P., Martínez-Monzó
1,2
, J., Albors-Garrigos
3
, J.
Keywords:
innovation; gastronomy; research; food science; chefs
Spaniard chefs, especially Ferran Adrià, have had a big impact on the global
culinary trends during last decade. They positioned a way of cooking based
on the use of non-traditional appliances, techniques and ingredients, at the
summit of the haute cuisine worldwide, and as a consequence, the name
of Spain at the top of the gastron-omy universe. Nowadays, this is a well-
established discipline in Spain, with a number of research groups covering
related topics, several companies commercializing appli-ances and additives
worldwide and renowned international chefs and many restaurants and
companies committed to the collaboration with scientists for facing the future of
gastronomy. Spain has been one of the few countries in which most and main
re-searchers involved in these topics, have been linked through a collaborative
network (“INDAGA: Research, innovation and development applied to
gastronomy”). The application of science and technology as a global area, has
evolved in Spain during the last 15-20 years, and now is currently facing the
future. In this context, connecting science and cooking through technological
developments and innovation processes, Food Design (FD) was born. FD is a
spin-off company that provides development and design outsourcing for food
companies with a high qualified team which include creative chefs, nutritionist
and food engineers. FD was created like a laboratory of ideas and co-creation
around gastronomical and new food experiments. The goal is accompany SME
in all the steps that go from “Idea” to “Final Product”. FD Team start identifying
the best ideas according to consumer’s needs, work on the details and define