AXEL BIDON-CHANAL BADIA
Serra-Húnter Fellow department of Nutrition, Food Science and
Gastronomy, Faculty of Pharmacy and Food Science, University of Barcelona; Barcelona, Spain
Axel Bidon-Chanal Badia has a degree in Chemistry and a PhD in Theoretical and Computational Chemistry from the UB. He is currently a Serra Hunter Associate Professor at the Department of Nutrition, Food Science and Gastronomy of the University of Barcelona, at the Food Campus of Torribera. After a postdoctoral stay at the University of Lorraine (Nancy, France), he redirected his research towards the field of food and gastronomy and in 2013 he moved to the Torribera Food Campus from where he initiated two new lines of research in Computational Gastronomy and Science, Cooking and Gastronomy.
He works in collaboration with the research group of Dr. Davide Cassi, University of Parma, in the study of the relationships between ingredients in recipe sets and has collaborated with several studies with restaurants such as La Bodega de Can Roca and Disfrutar Restaurant. He is the UB Coordinator of the Culinary and Gastronomic Sciences degree at the Torribera Food Campus and directs the UB Chair of Gastronomy and Aromas Chartier World Lab.
Gastronomy, Faculty of Pharmacy and Food Science, University of Barcelona; Barcelona, Spain.
Axel Bidon-Chanal Badia has a degree in Chemistry and a PhD in Theoretical and Computational Chemistry from the UB. He is currently a Serra Hunter Associate Professor at the Department of Nutrition, Food Science and Gastronomy of the University of Barcelona, at the Food Campus of Torribera. After a postdoctoral stay at the University of Lorraine (Nancy, France), he redirected his research towards the field of food and gastronomy and in 2013 he moved to the Torribera Food Campus from where he initiated two new lines of research in Computational Gastronomy and Science, Cooking and Gastronomy.
He works in collaboration with the research group of Dr. Davide Cassi, University of Parma, in the study of the relationships between ingredients in recipe sets and has collaborated with several studies with restaurants such as La Bodega de Can Roca and Disfrutar Restaurant. He is the UB Coordinator of the Culinary and Gastronomic Sciences degree at the Torribera Food Campus and directs the UB Chair of Gastronomy and Aromas Chartier World Lab.