2019 Edition | Tomorrow Tastes Mediterranean

October 15-16, 2019

UNIVERSITY OF BARCELONA

Translating research-based evidence into culinary practice for healthier, more sustainable, more delicious food for the future.

ABOUT

Tomorrow Tastes Mediterranean is an industry leadership conference organized by the Torribera Mediterranean Center (TMC), a joint project of the University of Barcelona and The Culinary Institute of America.

Tomorrow Tastes Mediterranean aims to help the restaurant, foodservice industry and affiliated sectors better understand and transfer the healthful, sustainable, and cultural principles of the Mediterranean Diet into menus and products suited to the demands of 21st century consumers.

The Mediterranean Diet is unquestionably one of the world’s healthiest, not to mention delicious, ways to eat. Its benefits to our physical and mental health are settled science, as leading researchers from all over the globe, from Harvard to the University of Barcelona, have been proving for decades.

TORRIBERA MEDITERRANEAN CENTER

About The Torribera Mediterranean Center (TMC): The Torribera Mediterranean Center is a joint project of the University of Barcelona and The Culinary Institute of America, located at the UB’s Food and Nutrition Torribera Campus in Santa Coloma de Gramenet.

It is the first center in the world to take the Mediterranean Diet as starting point to connect leading-edge food and nutrition research with culinary, agricultural, and business innovation.

TMC is open to Mediterranean, European, and other international partners.

REGISTER NOW

PROGRAM

OPTIONAL 2019 ACTIVITIES

TUESDAY, OCTOBER 15

*free morning activity* Spanish Extra-Virgin Olive Oil Guided Tasting, organized by Olive Oils from Spain: A unique opportunity to identify olive oil aromas and flavor and to understand the different olive oils available on the market, their health benefits, and their nutritional properties.

Spain’s olive oil expert, Alfonso Fernández-López, oleologist, nutritionist, and founder of Sabor de España, will discuss all of this, plus using four different varieties of Spanish extra-virgin olive oils in the kitchen and in food pairings. 9h-11h, BCN Kitchen @ La Boqueria (Rambla 91 – Mercado de La Boqueria, Edificio Administrativo, 3rd floor), free.

*activitad gratis de la mañana* Cata magistral de Aceite de Oliva Virgen Extra Español, organizada por Aceites de Oliva de España: Una oportunidad única para identificar aromas y sabores de los aceites de oliva virgen extra españoles; para entender los distintos tipos de aceites de oliva que existen en el mercado; conocer los beneficios saludables, las propiedades nutricionales de los aceites de oliva virgen extra, sus usos en la cocina y los mejores maridajes, de la mano del experto español, Alfonso Fernández-López, catador, nutricionista y fundador de Sabor de España, que guiará una cata organoléptica de cuatro diferentes variedades de AOVEs de España. Organizada por Aceites de Oliva de España. 9h-11h, BCN Kitchen @ La Boqueria (Rambla 91 – Mercado de La Boqueria, Edificio Administrativo, 3a Planta), gratis.

*free afternoon activity* Guided Tour of the University of Barcelona’s Historic Building, with special viewing of 14th and 15th century cookbooks from the university non-public library. 15h30-16h30. Free.

2019 SCHEDULE

*please download the 2019 program below*

*por favor, descargue el programa de 2019 a continuación*

Wednesday, October 16, 2019

08:30 – 09:00 Registration
09:00 – 09:45 Opening remarks
10:00 – 11:30 General sessions
11:30 – 12:00 Break
12:00 – 14:00 General sessions
14:00 – 15:00 Lunch
15:00 – 17:05 General sessions
17:05 – 17:30 Break
17:30 – 19:15 General sessions

DOWNLOAD PROGRAM

PRESENTERS

Confirmed presenters include Joan Roca, Ramon Estruch, Antonia Trichopoulou, Maira Bes Rastrollo, Fabio Parasecoli, Aglaia Kremezi,
Angelo Bonamici, Greg Drescher, Jean-Xavier Guinard, Chris Koetke, Aglaia Kremezi, Rosa Mª Lamuela-Raventós, Maria Llamas,
Isma Prados, Sara Roversi, Lluis Serra Majem, Ana Sortun and Tara Stevens.