TOWARDS PERSONALIZED GASTRONOMY 2050 Project Gastronomía: Towards Personalized Gastronomy 2050

Author: BCCInnovation

Disclaimer This report summarizes discussions held in an informal workshop setting. The views expressed are those of the individual participants who took part, and do not necessarily reflect those of their respective organizations, the Basque Culinary Center nor Project Gastronomía.

2019 All rights reserved by the Basque Culinary Center except as otherwise indicated.

COLABORATORS

EKONOMIAREN GARAPEN ETA LEHIAKORTASUN SAILA

DEPARTAMENTO DE DESARROLLO ECONÓMICO Y COMPETITIVIDAD TABLE OF CONTENT

I. Foreword 6

II. Acknowledgements 8

II. Overview 10 What is Project Gastronomía? 11 Our Previous Events 12 Towards Personalized Gastronomy: Euskadi 2050 13

III. Personalized Gastronomy 14 What is personalized Gastronomy? 16 Benefits of Personalized Gastronomy 18 Omics Sciences: Gut Microbiota in Our Health 21 AI: The New Ingredient 22

IV. Three Major Shifts: How Personalized Gastronomy will change our view of health, our bodies, and food 24 Personalized Gastronomy 26 index Pharmacy-&-Lab-on-a-Chip 29 Revisiting Tradition & Health with Fermentation 31 The Connection between our Genes & Nutrition 32 DNA-tailored Meals & Robots: At Restaurants and Our Kitchens 35

V. Euskadi 2050 Game 36 Methodology 38 Result of the Game 40 Food as a Living Way of Life 47

VI. Next Steps 52

VII. Our Past Gastro-challenge 56

VIII. About 60

IX. Appendix 62 Biographies of Our Invited Speakers 64 Footnotes 70

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If you do not know the Basque Culinary Center, you might In this spirit, “Towards Personalized Gastronomy 2050” think “Why is a cooking school organizing an event with brings together invited experts at the forefront of the scientists, doctors, cultural experts, and technologists?” First research and generating new knowledge in areas such of all, we are not a cooking school. From its very inception, as nutrigenetics, nutrigenomics, public health, artificial we conceived BCC as exemplifying a multidisciplinary intelligence, and more. It is essential that we work together approach to gastronomy. This holistic vision is essential to with key companies, research projects, and different experts the Basque Culinary Center. to listen and produce concrete solutions. Together, these experts help us look for answers and reconsider how we Today over 600 students from over 32 countries are at think about gastronomy. the Basque Culinary Center - many are enrolled in our I multidisciplinary degrees that include cooking, applied I hope all of you will bring home samples of inspiration that sciences, management, and more. We are also a research you can apply in your everyday life. center, a gastronomy-focused technology center within the Basque Science, Technology, and Innovation Network. When Welcome! we started the Basque Culinary Center there was nothing like this at an international level.

Project Gastronomía, an initiative led from our center, imbues this holistic vision and also challenges old ones. Fifteen years ago, gastronomy was fine-dining or haute- cuisine. Today, gastronomy is more democratic and more complex. Initiatives like Project Gastronomía help us explore the complex challenges and possibilities of gastronomy as Joxe Mari Aizega a vehicle to achieve healthier longer lives, environmental Director of the Basque Culinary Center (BCC) sustainability, and tackle climate change.

6 | TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA | 7 ACKNOWL- EDGEMENTS MANY THANKS TO EACH OF OUR EXPERTS WHO PARTICIPATED IN OUR WORKSHOP AND EVENT:

JOXE MARI AIZEGA PROF. DANIEL RAMÓN AITOR MORENO FERNÁNDEZ General Manager at Basque Nutrition & Health R&D Vice DE LECETA, Ph.D. Culinary Center President at Archer Daniels Head of AI at Instituto de Midland Co (ADM) Innovación (I3b) Ibermática. PROF. GUILLERMO REGLERO II Director at Instituto IMDEA DIEGO PRADO MAGDALENA GÓRSKA Alimentación Coordinator BCulinaryLab, BSH Cognitive Technologies, Associate Professor Corporate Innovation Team PROF. JOSÉ MARÍA ORDOVÁS BCCInnovation Member Lab Director of Nutrition and Genomics in BLANCA DEL NOVAL PEDRO LUIS PRIETO USDA Human Nutrition BCulinaryLAB Chef Researcher HONTORIA, Ph.D. Research Center on Aging, BCCInnovation Head of Innovation at Fresh Tufts University Business Perú RAMÓN PERISÉ NICK POPOVICI Mugaritz R&D Chef CEO of Vita Mojo restaurant F. XAVIER MEDINA, Ph.D. Dr. SONIA GAZTAMBIDE Director of the UNESCO SAÉNZ, MD & PhD Chair on Food, Culture & Head of in Endocrinology Development at Universitat and Nutrition at Hospital Oberta de Catalunya Universitario de Cruces

8 | TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA | 9 OVERVIEW II WHAT IS PROJECT GASTRONOMÍA?

Project Gastronomía is an initiative that addresses the food system challenges of the future through gastronomy in ways that are humanistic, sustainable, healthy, and delicious. We believe we best do this by creating a space for multidisciplinary stakeholders to reflect on these challenges and create relevant solutions today. Through our workshops and events, we help stakeholders create images of the future of food, foster network creation, and formulate practical actions to enact change. Project Gastronomía is led by the Basque Culinary Center’s BCCInnovation. BCCInnovation’s mission, as a technology center, is to generate applied knowledge about gastronomy and the culinary experience and transfer it to haute cuisine professionals, the gastronomy value chain, and society as a whole.

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As part of our mission to bring gastronomy stakeholders together, we have held a number of events GASTRONOMY: EUSKADI 2050 that center on rethinking the possibilities of gastronomy. Our most recent events include: After holding events in London This report includes: While the topics discussed here and Copenhagen in 2018, our • What is Personalized Gastronomy involve many cutting-edge science last event of the year focused and how it will benefit and impact and technologies, this report is not on our home of Euskadi (Basque the public health intended for academic audience Country): “Towards Personalized only. Our report is designed to Gastronomy: Euskadi 2050.” The • Key insights from the talks given be inclusive and engage with the Gastronomy and Interfaces Summit Fine Dining Gastronomy Barcelona Maker two-day event brought together by our invited speakers, among broader public of the Basque Multisensory at Copenhagen Restaurants in & Tech 2050. Faire. A panel multidisciplinary perspectives from the top experts in the world, on Country and the world. Design 2050. Techfest 2018. 2050. A workshop- Exploration of discussion at Maker AI experts to public health experts fermentation to precision nutrition A two-day Capstone activity led event to the impact of Faire moderated and researchers to business • Results from a futures-focused event bringing for the Summit explore how fine technology on by FAB City leaders to explore the future of workshop, involving our invited together chefs, held by Mold dining could gastronomy Global Initiative Personalized Gastronomy in the speakers, to explore key issues food scientists Magazine, where be reinvented, with workshop with Barcelona Basque Country. and possibilities for Personalized to hospitality participants from with experts and participants from Food Hub and Gastronomy for the Basque designers academia, tech, participants from IDEO, MIT Media Aquapioneers. This report introduces the Country in 2050. to discuss design and food Azurmendi (a Lab, and others. novel concept of Personalized multisensory industry developed three Michelin Gastronomy and summarizes the design and the scenarios for star restaurant) to discussions, questions, and insights future of London’s Copenhagen 2035. Moley Robotics. from the two-day event. food system in 2050.

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“The fate of a nation depends on the way that they eat.” - JEAN ANTHELME BRILLAT-SAVARIN (1755-1826)

14 | TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA | 15 WHAT IS PERSONALIZED REVOLUTION IN government’s goal for what it the highest proportion of over- UNDERSTANDING OUR calls the 4S: Segura, Saludable, 65s with 21.7% vs. 18.8% for all of GASTRONOMY? HEALTH, FOOD, AND BODIES Singular y Sostenible (Safe, Spain.3 Basque Statistical Office Personalized Gastronomy is the Healthy, Unique, and Sustainable).1 (EUSTAT) forecasts that its next revolution on what we eat population of over-65s over could We have long known the and how we eat it. It empowers A Critical Moment for Food increase by up to 72% by 2061.4 connection between what diners to take a proactive and Health in Spain and we eat and our health. In the attitude towards their health the Basque Country Despite being the co-originators 18th century Jean Anthelme and enjoyment, through a new Looking into the future, Spain of the Mediterranean Diet, Spain is Brillat-Savarin, a famed comprehension of the unique will face unique challenges as its not immune to chronic diseases. French gastronome, believed characteristics of our bodies. population ages, enjoys longer life Our invited speaker Dr. Sonia that gastronomy should be As discoveries in Personalized spans, and faces threats of chronic Gaztambide Sáenz, the head studied as a science - to Gastronomy continue, it fosters diseases like obesity and diabetes. of Endocrinology and Nutrition better nourish our minds and a new way to think about how Personalized Gastronomy may Services at Hospital Universitario bodies. New understanding we design food experiences, be be a critical tool to address de Cruces, highlighted that over of our bodies, our food, proactive about our health, and these challenges and ensure a 40% of children (6-8 years old) and nutrition are helping us approach precision nutrition. healthy, high quality of life. in Spain are either overweight approach gastronomy more or obese.5 Among those over 18, closely to what Brillat-Savarin Personalized Gastronomy Statisticians forecast that by more than 30% have or will have a originally envisioned. We call can be a supporting tool in 2040 the average lifespan will high risk of developing diabetes.6 this Personalized Gastronomy. Basque Government’s vision exceed 85 years, the longest in While the causes of these chronic for gastronomy. Its ability to the world, while by 2050 the diseases are multifactorial, create new approaches to food over-65s population will be over Personalized Gastronomy can experiences and health can be 34% of the total population2. In provide novel ways of managing leveraged to help achieve the 2017, the Basque Country has our health through healthier foods.

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The possibilities for PERSONALIZED Personalized Gastronomy GASTRONOMY are expansive and CAN HELP US: Proactive Personalized Health & Food & revolutionary. It helps • Enhance gastronomy us explore our complex through highly engineered Omics Sensory and unique relationship foods for health; Sciences Design between our socio-cultural values, our senses, our • Design groundbreaking Personalized food experiences with lifestyle, our genetics Gastronomy (ours and those of our natural ingredients; gut microbiota), our • Lessen the risk of food, and our health. certain illnesses; and, • Achieve personalized and precision nutrition. Integration of New Gastronomy & Technologies: AI, Emerging New Wearables, IoT Precision Food Experiences Nutrition Input Output

18 | TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA | 19 THE SCIENCE & TECHNOLOGY THAT 8 OMICS Which is more likely to raise blood in people . Essentially, this bacteria ENABLES PERSONALIZED GASTRONOMY sugar levels: sushi or ice cream? activates the reward-section of our SCIENCES Conventional thinking would say ice brain and encourages us to eat more! cream, but that’s not always true. While some microbes encourage THE SPECIAL ROLE A study by the Weizmann Institute gluttonous behavior, there are others OF GUT MICROBIOTA IN OUR HEALTH found that for some people, their that may discourage obesity. Prof. blood sugar levels rose more from Daniel Ramón, vice-president of BASED ON TALKS FROM OUR eating sushi than from ice cream! R&D in health & nutrition for Archer INVITED SPEAKERS PROF. JOSÉ MARÍA ORDOVÁS AND PROF. Daniels Midland, has identified the DANIEL RAMÓN UNDERSTANDING HOW WE TASTE WEARABLES AS HEALTHCARE TOOLS The study found that given a bacteria Bifidobacterium animalis We are learning more about how we taste and sense Today’s wearables, like the Apple Watch, can person’s particular health and dietary is one such microbe.9 In a recent food. New techniques are allowing us to manipulate detect heart issues like atrial fibrillation. Future history, physical activity, and - most study by Prof. Ramón, participants flavors at the molecular level, such as creating devices will monitor for life-threatening illness, interestingly - gut microbes, each who took pills with this bacteria on more flavorful sugar while reducing the amount. communicate with restaurants on your diet person’s blood sugar level would average reduced their waist size by requirements, and even administer medication. respond differently to certain foods.7 nearly ~2 centimeters and significantly Weizmann Institute study is one improved their body mass index of many that illustrate the role of (BMI). gut microbes, better known as gut microbiota, in our health. While further studies are needed, Prof. Ramón hopes that we can NEW UNDERSTANDING OF HEALTH As part of omics sciences, this study soon INCORPORATE these types of WITH OMICS SCIENCES ARTIFICIAL INTELLIGENCE- of gut microbiota has highlighted beneficial microbes - commonly called Omics sciences is a wide field of sciences that POWERED BREAKTHROUGHS important connections to our health probiotics - into everyday foods. He studies the molecular-level structure, functions, Behind the recent breakthroughs in and even our behavior. Our invited has been involved with successful and dynamics of and between organisms. Omics genetics and wearables is our ability to speaker Prof. Jose María Ordovás, lab tests to include this bacteria into Sciences explore many new areas of human health, store massive amounts of data (Big Data) director of nutrition and genomics at foods like yogurts and sports drinks. such as the influence of gut microbes on our health and use artificial intelligence to aid in new Tufts University, shared that indole, (see “Omics sciences: Gut Microbiota in Our Health”, genetic and health discoveries, as well as, a chemical made by bacteria in the p. 21) and the relationship between our genes smarter and earlier medical diagnosis. gut, encourages “hedonistic eating” and how we taste and react to certain foods.

20 | TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA | 21 AI: IMPACT 01 IMPACT 02 IMPACT 03 Personalization: Health Preference Enabling Omics sciences Automating Healthcare Systems THE NEW to Emotional State Big Data and AI play a critical role Today, Ibermática builds intelligent INGREDIENT While other invited speakers spoke in the fields of omics sciences. software that helps doctors and of foods personalized for our genetic Omics sciences examine the health-related scientists develop BASED ON A TALK BY OUR INVITED SPEAKER AITOR MORENO profile, our gut microbes, and our structure, function, and dynamics a holistic understanding of their FERNÁNDEZ DE LECETA, PH.D. health goals, Moreno Fernández de of organisms at the molecular level. patients and identify patterns Aitor Moreno Fernández de Leceta, a Leceta suggested that emotion could It includes the study of genomics, among patients. The system can leading expert in artificial intelligence be another factor. metabolomics, and other fields. Given analyze patterns of patients who at Ibermática, has worked with data the complexity of omics sciences, respond well to specific treatments and AI - from machine learning Restaurants may offer Big Data and AI are required to help or new types of illness across all to expert systems - through the recommendations based on our scientists manage and analyze the of its patients and identify them entire gastronomic ecosystem. We emotional state. AI-powered data. Without these tools, research immediately. share some of his thoughts on how cameras may detect that a guest is in genetics, gut microbes, and other data and AI impact Personalized tired (needs coffee?), sick (immune areas would not be feasible. With at-home sensors like Amazon Gastronomy. boosting foods?), or excited Echo to wearables like Apple Watch, (perhaps champagne to celebrate?). it is possible that in the future these The purpose, Moreno Fernández data will be linked directly to a de Leceta added, is for a chef to doctor’s computer. Based on one’s know you like your own mother. She physical activity and behavior, an knows just exactly what sort of food advanced healthcare AI system you want when she sees you. can perform early diagnosis and recommended specific treatments based on each person’s background. (See: “The Healthcare System Becomes Disrupted by Apps?” for more)

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CHANGE OUR VIEW OF HEALTH, OUR

BODIES, AND FOOD.

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SHIFT 01 Proactive Personalized SHIFT 03 PREEMPTING AND Health & Food & MORE HEALTHY, MINIMIZING RISK MORE DELICIOUS OF ILLNESSES Omics Sensory DINING sciences Design EXPERIENCE Personalized Gastronomy

Integration of New Gastronomy & Technologies: AI, Emerging New Wearables, IoT Food Experiences Precision Nutrition

SHIFT 02 PERSONALIZED DIETS FOR YOU & YOUR BACTERIA

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Personalized Gastronomy Wearables today can already PHARMACY Wearables are quickly moving People over 65 years old are The research on medical could help foster a world monitor our physical activity from an accessory for the particularly at risk for atrial wearables is continuing. that focuses on your health. and our heart. Future devices & LAB ON tech-obsessed to a significant fibrillation, which can lead to Newcastle University piloted Instead of once-a-year promise much more, from A CHIP health tool. In late 2018, Apple stroke or heart failure. It is the use of wearables to detect medical check-ups, AI- monitoring for signs of an enabled its ECG-monitor in its expected that by 2050, one Alzheimer’s and identify powered wearables will infection and administering Apple Watch 4. A few weeks in three Spaniards will be over early signs of the disease.12 monitor and help manage medications as needed. Future after, a 46-year old American’s +65 years of age.11 For the More ambitious is the hope your health around the clock. wearables will communicate Apple Watch detected an Basque Country, which will that wearables can be like Early detection of risks for directly to our doctors and undiagnosed atrial fibrillation likely age more than Spain, “pharmacy-&-lab-on-a-chip” diseases like osteoporosis use AI to get a picture of our that was later confirmed by wearable technologies will be that works with doctors and AI or heart illness will help our health, immediately identify doctors.10 a critical tool in maintaining to rapidly detect, predict, and ability to better manage health risks, and recommend the quality of life and quality of treat diseases. illnesses and reduce their early prevention techniques. health services. occurrence.

28 | TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA | 29 SHIFT REVISITING TRADITION PERSONALIZING & HEALTH WITH DIETS FOR YOU & FERMENTATION YOUR BACTERIA 02 Humanity has used fermentation, studies indicate during the BCCInnovation research chefs have like in dry sausages to kimchi and fermentation process of doenjang, created a novel way to reduce food yogurt, to preserve foods and a Korean soybean paste, beneficial waste in restaurants, specifically old Our invited speakers Prof. José As we better understand our Today, companies like DNAfit develop new flavors. Recent studies metabolites are created that bread. Using Japanese fermentation María Ordovás, Prof. Daniel microbiome and how it affects and Viome are offering analysis on fermentation are revealing new function as antioxidants.13 Other techniques, they have transformed Ramón, and Prof. Guillermo our health, chefs and scientists of one’s genetic profile, ways this ancient culinary technique studies suggest that probiotics old bread into a bread-version of Reglero have highlighted will work together to design microbiome, and generating may help improve our physical and certain fermented foods can soy sauce. This is one example of the how our genetic profile and foods that both incorporate recommendations for a and mental health. Chefs working positively influence a person’s exciting possibilities being unlocked microbiome shape our health (probiotic) and feed (prebiotic) personalized diet for under a alongside scientists may soon perceived stress and anxiety.14 Future at BCCInnovation. Through the work and nutritional needs. (See: microbes and the compounds thousand euros. However, we design new fermented foods to chefs may incorporate specific that Prado and Del Noval are doing “Gut Microbiota in our Health”, they produce (postbiotic or are still in the early stages of create healthier meals and unique microbes and compounds to create in fermentation, they are helping p. 21) Using this knowledge, metabolites) in our body that what scientists hope to achieve. flavors. new healthy, fermented foods that create a new palette of flavors for chefs will have critical roles in promote health. (See: “Revisiting address particular disease risks and creating innovative foods - with developing food that considers Tradition & Health with Fermented foods can impact our even mental states. added benefits of possible health each person’s genetic profile Fermentation”, next page) health by containing: benefits and tackling ecological and their microbiome. • beneficial microbes (probiotics); In the Basque Country, Ramón Perisé of Mugaritz with sustainability. • compounds that encourage good BCCInnovation researchers Diego microbes to grow (prebiotics); Prado and Blanca del Noval are • compounds from fermentation exploring ways to apply different (metabolites) that improve our methods of fermentation from health; around the world to create new food experiences. Through their research, • increases the bioavailability of they have been investigating certain nutrients in food. fermentation processes from Old bread koji With metabolites, for example, countries like Indonesia to Japan.

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BASED ON TALKS BY OUR INVITED SPEAKERS PROF. GUILLERMO REGLERO & PROF. JOSÉ MARÍA ORDOVÁS.

Cultures everywhere seem to has accelerated since the 1980s. of nutrition and genomics at Genetics also influences how our understand the influence of Prof. Reglero highlighted that the USDA, conducted a study bodies respond to food (called food in our health. Within omics certain essential oils, such as that indicates how the diet nutrigenetics). Prof. Ordovás notes sciences, we are beginning those from herbs like oregano influences how specific genes, a recent study that indicates our to understand that deeper and cilantro, influence genes associated with cardiovascular sensitivity and perception to bitter links exists between the two. that help manage toxins in the diseases, are expressed. People foods may be partly genetic. 17 In the field of nutrigenomics body.15 This finding is a powerful who carry these high-risk Unfortunately for some, bitter and nutrigenetics, scientists example of nutrigenomics, genes were able to reduce their foods, such as endives and olive are researching how the which studies how nutrients risk significantly by adopting oil, are considered an essential relationship between our diets affect how genes are expressed the Mediterranean Diet. Prof. part of the Mediterranean Diet. and genetics shape our health. in the human body. Ordovás estimates that if we While the Mediterranean Diet has Our invited speaker Prof. In the intersection between can apply this learning, Spain many benefits that can help offset Guillermo Reglero, director at the Mediterranean Diet, 16 could prevent over 9000 genetic risks, our very perception Instituto IMDEA Alimentación, genetics, and health, Prof. strokes per year. of the Mediterranean Diet is also shared that research in this area José Ordovás, lab director influenced by our genetic profile.

32 | TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA | 33 ROBOTS & DNA-TAILORED SHIFT MEALS: AT RESTAURANTS AND MORE HEALTHY, OUR KITCHENS MORE DELICIOUS BASED ON OUR TALKS FROM OUR INVITED SPEAKERS NICK POPOVICI 03 DINING EXPERIENCE AND MAGDALENA GÓRSKA Our advancing knowledge now feature vegan parmesan Among traditional ingredients, From our favorite restaurants to our fats, micronutrients, and specific you attend a cooking class remotely about the chemistry of taste using cashews and coconuts food scientists are also kitchens at home, we are beginning ingredients (based on how your in real-time. Through Mykie, the chef and our organoleptic receptors to ahi tuna sashimi made from identifying how certain to see the possibilities of how genes may influence how you taste). instructor will be able to help you (sensory receptors) is helping Roma tomatoes. These are sensations can help us feel more Personalized Gastronomy will shape cook a new recipe. create new ingredients and potentially early examples of satiated, helping us control our lives. In London, a new kind But what about at home? Magdalena creative applications of healthy processed foods that our food intake. Copenhagen of restaurant offers personalized Górska of BSH presented how new While not discussed by Górska, we traditional ones to enhance reinterpret traditional foods for University has studied how hot meals according to your DNA. At technologies can change the way we can imagine that the technologies flavors without over-relying a healthier and more sustainable spices like cayenne peppers in Vita Mojo’s restaurants, each meal is cook at home. BSH is the German developed by Vita Mojo may also on fat, sugar, or salt. Food living. food can make people feel more tailored based on one’s health goals, company behind leading brands like find its way to a personal kitchen scientists and chefs may soon satiated, reducing their food lifestyle, and genetic information. Bosch, Siemens and local Spanish assistant like Mykie, helping you stay reinvent processed foods as In 2018, Nestlé released a new intake. 19 In other studies, food Nick Popovici, the founder of Vita brands like Balay. healthy based on your health goals healthy and nutritious, unlike form of sugar, molecularly textures have been found to Mojo, is testing these personalized and health profile. their reputation today as a restructured, that enables their influence food consumption rate dishes at his restaurants and expects BSH is developing a personal cheap source of empty calories. Milkybar to taste as sweet as and feelings of satiation. 20 to help other restaurants adopt this kitchen assistant named Mykie. The its regular Milkybars but with technology. endearing Mykie, which stands for Invited speaker Dr. Pedro Luis 30% less sugar.18 New methods Continuing collaboration “my kitchen elf,” sits on the kitchen Prieto Hontoria, innovation of processing ingredients will between research chefs and food Vita Mojo’s partnership with DNAFit, counter and assists its human manager of Fresh Business challenge today’s assumptions scientists will lead to new foods a personal genomics company, throughout the cooking process. Perú, shares that many chefs that natural means healthier. We that are interesting, delicious allows DNAFit customers to share It can suggest recipes based on and food scientists today are may see more food products and contain fewer amounts of health and food-related genetic what you have in your smart fridge, redesigning foods to be more that have the salt, fat, and sugar- elements like salt than expected. information with Vita Mojo’s chefs. preheat your oven, and walk you environmentally sustainable and based flavors we crave but with Based on one’s genetic profile and through each step of the cooking vegan-focused. Supermarkets fewer health repercussions. health goals, chefs at Vita Mojo process. As a social robot, Mykie’s in Australia to the United States will adjust the particular amount of “virtual social cooking” feature lets

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Along the breathtaking cliffs of the Basque Coast, there’s the Flysch. This “Great Book of the Earth” catalogs millions of years of geographical history written in successive rocky strata.

TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA | 37 METHODOLOGY

For the second day of the Using our food systems game, event, we brought together the experts explored the various our experts to imagine the interconnections and disruptive possible impact of Personalized events that occur throughout Gastronomy on a future Basque the supply chain from the Country of 2050. How might producer to the consumer. The we imagine a Basque Country – use of a game allows for open with its deep-rooted and fervent collaboration and exploration of gastronomic culture – be like in these complex topics. 2050? How might Personalized Gastronomy shape that future, The European Union and the especially concerning food and International Red Cross & Red health? Crescent are among the many organizations that use futures focused games to address challenging interdisciplinary questions.

38 | TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA | 39 RESULT OF THE GAME EUSKADI 2050: SNAPSHOTS OF A POSSIBLE FUTURE WHAT IF…

How might Personalized Gastronomy 1. THE HEALTHCARE SYSTEM to analyze medical and health influence the future of Euskadi 2050? BECOMES DISRUPTED BY APPS? data in real-time, we may even What challenges might we face 30 As the Basque Country moves see exponential breakthroughs in years from now? What decisions might into the mid-21st century, the scientific knowledge. Traditional we have to make? What changes could healthcare system will be radically clinical trials will be obsolete. we see through the entire supply chain transformed by apps on your Doctors and scientists will use and adjacent sectors and issues? phone or wearable. Using your AI software to compare medical wearable, you can view real- histories between millions of Below are some imagined possibilities time diagnosis and treatment people in seconds and develop new by our invited speakers and our own recommendations suggested by insights and knowledge. insights that were developed during your AI-virtual doctor - or if you Automated, real-time health the second day of our event. To help prefer at a higher cost a human monitoring and diagnosis will not our experts think more creatively, in doctor. Medical AI software will only help ensure higher-quality of a more open and systemic way, we generate these diagnoses using life but also decreased healthcare encouraged them to explore broader medical sensors in your watch, cost. Our invited speakers believe topics, like privacy issues and personal clothing, or even implanted inside that Basque Country could see freedom, that are not immediately you. life-expectancies reaching 110 years connected to Personalized driven in part by Personalized Gastronomy. Human doctors, hospitals, and Gastronomy. In any case, advances clinics will still exist of course. in healthcare automation and These are not predictions, but rather a However, for the majority in the medical wearables will be critical way to think about what might happen. Basque Country, their healthcare as the Basque Country will age It is also a chance to ask ourselves: experience is with their wearables significantly by 2050. The Basque What are possible future challenges? or other medical devices, not at the Gov’t forecast that the over-65 What considerations and decisions do hospital. population will increase up to 72% 4 we need to make? Is this sort of future With doctors and scientists able from 2016 to 2061. desirable or to be avoided?

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2. BACTERIA COULD MAKE specially-designed microbes 3. RESTAURANTS BECOME (See: “More Healthy, More DRUGS OBSOLETE? inside an implanted “living- SPOTIFIED? Delicious Dining Experience”, p. As we better understand how pharmacy-on-a-chip” could also With changing values and 34) bacteria and other microbes produce medicines as needed. better technology, we are play a critical role in keeping demanding better and more The chef will tinker with us healthy, how might it In 2017, the biotechnology personalized experiences. the ingredients of the dish change medicine and drugs company Synlogic began The music streaming to adjust to your specific in the future? Breakthroughs clinical trials of pills filled platform Spotify exemplifies genotypes (genetic traits), in genetic engineering and with genetically modified personalization, which designs which affect your perception of other technologies may mean the common E. coli bacteria. unique musical experience for taste (such as bitterness). that future drugs could be Synlogic modified the bacteria each of its 180 million users. made within our bodies, using to live in the gut and help 22 The same experience will Moreover, just as Spotify relies modified bacteria and other remove toxic ammonia in people happen in restaurants. on algorithms to predict what microbes. with certain metabolic liver music you like, future chefs diseases.21 While today Synlogic When visiting a restaurant, your will use algorithms and AI to Scientific-breakthroughs could is delivering these therapeutic health wearable may transmit imagine new dishes. These allow chefs to create a new bacteria using pills, our invited your nutritional needs to the new dishes could be based class of pharmaceutical foods, speakers imagine new methods chef based on its real-time data on information on previous where microbes help create such as bacteria-producing of vital signs. No matter what orders at other restaurants. the required pharmaceuticals implants or incorporating such you order, the chef will adjust Empowered with this data in your body. Alternatively, modified microbes in our food. your meal to make sure the and AI assistants, chefs may right combination of nutrients experiment with unusual are in your dish. Specialized ingredient combinations that ingredients will help achieve the only the specific restaurant same desired flavors, without guest would enjoy. compromising one’s health.

42 | TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA | 43 WHAT IF… WHAT IF… 4. THE CHEF-LED Nanotechnology will allow 5. BETTER HEALTH MEANS In such a world, it might be a REINVENTION OF FOOD flavor compounds and nutrients SACRIFICING FREEDOM? social status to drink and eat CREATES A CULINARY to be designed at the nano- Medical wearables hold freely; the rich could pay the RENAISSANCE? level to provide specific flavors promise as potentially vital extra-taxes for over consuming The better understanding and bioavailability (available tools to help us proactively or eating “forbidden” bad of how we taste and how nutrients that can be absorbed). manage our health. It can foods. On the other hand, this ingredients affect our And experiments, like those by also monitor for what it also means the poor will pay perception of food will BCCInnovation, are creating considers an inappropriate less taxes and will be generally radically transform our health new foods and experiences amount of alcohol, sugars, healthier. and how we eat. Processed by creatively applying new calories, and other substances foods will be reinvented and ancient fermentation that we consume. Could the There may be a future debate and allow everyone to enjoy techniques. government impose higher if higher taxation on unhealthy nutritious, delicious, and taxes (effectively penalties) for lifestyles would mean less affordable foods. Today’s We envision a possible future those who consume too much personal freedom or greater concern about nutrition will be where chefs will create new, of “bad” foods? social justice? obsolete, while new culinary unique culinary styles and techniques will flourish. dishes while meeting our These “bad behavior” taxes nutritional needs. Delicious could be justified as certain The future will see the maturing foods can express many foods are more harmful to of redesigned ingredients different kinds of flavors without the environment, costly to the and reimagining traditional being devoid of nutritional healthcare system, and costly ingredients. Food scientists are value or sacrificing health. Given to our health. However, would already developing new ways to Basque Country’s rich culinary such monitoring and taxation maintain the sweetness of real tradition and pride, the future mean a loss of our personal sugar while using less of it (See: may be an exceptionally exciting freedoms? “More Healthy, More Delicious for Basque chefs. Dining Experience”, p. 34). TAXES

44 | TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA | 45 FOOD AS A LIVING WAY WHAT IF… OF LIFE 6. PERSONALIZED Health-focused taxation and GASTRONOMY TRANSFORMS personalized approaches to BASED ON THE TALK BY OUR INVITED SPEAKER F. XAVIER MEDINA, PH.D. BASQUE TRADITIONAL FOODS? health and gastronomy may make As the Basque Country ages traditional Basque foods luxury Our invited speaker F. Xavier Medina, The Basque Country has If Personalized Gastronomy in population and an influx items enjoyed by high-paying Director of the UNESCO Chair on experienced many such changes. transforms food – personalizing of new immigrants arrive, tourists. The traditional food will Food, Culture and Development at The Basque were among the first for our health and favorite flavors what will Basque identity not disappear entirely, it will just the Universitat Oberta de Catalunya Europeans to adapt to food from – what would Basque food look look like in 2050? Our invited be reserved for special occasions. (UOC), is an advocate for exploring the Americas. Basque foods like talo like? Would we recognize it as speakers agreed that euskera We can see hints of this today. the relationship between culture and (tortilla-type bread) and tolosako Basque? Medina believes that the (the Basque language) and The Basque delicacy of angulas food. Dr. Medina takes inspiration babarrunak (Tolosa bean) trace “the capacity to transform different Basque gastronomy will be the (baby eels) began as common from writer Manuel Vázquez their origin to South America. elements and nutrients into food is fundamental components for Basque food, but prices today Montalbán’s maxim: “A people that More recently in the 1970s, French what makes us human.” And if that maintaining the Basque identity. (around €500/kg) make them a does not drink their wine or eat nouvelle cuisine influenced the is true, we can be sure that Basque But if our concept of food specialty item reserved for special their cheese, has a serious identity development of the New Basque food will continue to evolve and still radically changes by 2050, what occasions.23 problem.” Cuisine. be Basque at the same time. will Basque culture look like? Will people still enjoy Gildas In recent years, UNESCO has Basque chefs will likely play in Donostia or will its famed declared many food traditions, a critical role in maintaining pintxos be transformed by food such as the Mediterranean Diet and the Basque identity through that is better personalized French Gastronomy, as intangible Basque restaurants, at txokos according to one’s personal cultural heritage. But does intangible (gastronomic societies), and health? These could be the types mean unchanging? Medina remarks our kitchens. Chefs will have to of questions asked among chefs that food culture changes: “Today, wrestle with keeping Basque in the Basque Country. we don’t eat like we used to 50 culinary traditions while also years ago. And in 2050, we will not personalizing food to improve our eat like we eat today.” health.

46 | TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA | 47 WHAT IF… WHAT IF… 7. BETTER HEALTH REQUIRES Emerging new technologies that 8. THE BASQUE LIFESPAN such technologies have matured SACRIFICING OUR HEALTH help enable better privacy, from EXCEEDS 110 YEARS? and are in widespread use. Our PRIVACY? quantum-resistant encryption Our invited speakers speculated speakers speculate that the new The benefits of Personalized to blockchains, may allow us that breakthroughs, like technologies may push our active Gastronomy – healthier living, to better protect and control Personalized Gastronomy, and working age up to 80 years old, longer life, and reduced how our data is used. However, new medical technologies could instead of the expected 65 of health cost – will require new regulations and safety help us expand our lifespan to today. sharing extensive data about measures will need to be placed 110 years. Speakers anticipated our personal health with to protect against discrimination that an aging, but longer-living How we live will need to be doctors, restaurants, and based on genetic background Basque population will also redesigned for the longer-living the government. Who will and health history. Explorations generate major changes in and aging Basque society. The own our genetic information, and discussions on possible how we view aging, work, and household will be managed physical activity history, and new forms of discrimination community. through automated and robotic health history? Who will have and exploitation and how to home assistance, including access and what is our role in protect against them need to be The new lifespans of 110 years, virtual nurses to automated food deciding how others use it? discussed today. exceeding today’s 85.8 years, will shopping. More dramatically, How do we safeguard against be realized by new technologies we will see the reinvention of the danger that this data, that will allow us to change the pueblo modelo (the village either legally or maliciously major organs with organic model) with an emphasis on gathered, may generate new synthetic organs supplemented intergenerational living spaces. forms of discrimination and by cyborg-like technologies. 24 From txokos to apartment social stigma. Today, companies like Samsung buildings, they will be reinvented have developed exoskeletons to allow for stronger community to assist the elderly, while the relationships between the young use of lab-grown organs have and the old. undergone clinical trials in animals in 2018.25 By 2050, in thirty years, it is hoped that

48 | TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA | 49 WHAT IF… 9. PRECISION FOOD as needed (at the individual plant will be made this way. Yet, such PRODUCTION IN EUSKADI IS level). Waste will be minimized as technologies will allow us to make THE NORM farmers will be better informed fresh food on-demand, further Technology plays a critical role of consumer demand and reducing food wastage compared in what and how we eat. From middlemen, will need to evolve to the amount of ready-made- plant breeding and fermentation their role in the food supply food that goes unsold today. to aeroponics, humans have long chain. Instead, supermarkets will Integrated with this production experimented and adopted new shed its stores to be a digitally- process, nanotechnologies would ways of growing and processing enabled distribution platform, be applied to create ingredients food. Our invited speakers have delivering food directly to and compounds with higher explored ways new technologies people’s homes. In this scenario, bioavailability, increasing the can make radical changes the producers - the farmers - will nutritiousness of food. that make a more efficient, be able to more efficiently sell sustainable, and nutritious food directly to consumers with better system. profitability.

Maturing technologies - from New tools for processing sensors, artificial intelligence, food will produce foods more and robotics - will allow farmers efficiently and with less waste. to farm more efficiently by Food robotics, such as 3D monitoring the health of plants printers, could further disrupt and precisely applying nutrients food distribution. Not all food

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52 | TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA | 53 01 02 03 CO-CREATE CO- PARTICIPATE A BETTER EXPLORE For more details on IN OUR the Gastro-Challenge FOOD BETTER please contact us at: GASTRO- FUTURE FUTURES [email protected] CHALLENGE Take part in the Future Partner with our Partner with us for a of Gastronomy at Describe a day in the food multidisciplinary food experts public or private Project ProjectGastronomia.org production sector in Euskadi at BCCInnovation. Work Gastronomía event to better 2050, based on the Future with our food scientists, understand food challenges For more information of Food Report. Does the multisensory researchers, and opportunities, such or specific requests, farmer still exist as a figure? and R&D chefs to create new as new ways of thinking contact us at: What skills does a farmer food-related techniques, about the food system [email protected] have? Has it been redefined? products, processes, and to new food-related How is it organized? What businesses that help create business projects. does seasonality mean a better food system. in Euskadi 2050?

The winning prize will be published, alongside your photo and biography, in our next report!

54 | TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA | 55 OUR PAST VII GASTRO- CHALLENGE

56 | TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA | 57 GASTRO-CHALLENGE WINNER: KAII TU’S 32ND BIRTHDAY DINNER AT ALMANAC

About Kaii Tu PREVIOUS GASTRO- Among the many responses we received, we are CHALLENGE FOR thrilled to feature Kaii Tu’s artifact from the future: Kaii Tu is a product designer whose work LONDON IN 2050 a menu for a Londoner’s birthday dinner in 2050. blending analytical thinking and craft reaches across boundaries: from furniture and consumer In our Future of Food This menu explores the concept of food as an products in market today, to interactive Report for 2050, which experience of time, allowing us to revisit moments experiences and systems of tomorrow. He has was developed from our of our past and help us prepare for the future. Tu’s collaborated with both startups and Fortune Gastronomy & Multisensory work also examines what it means for a child today 500 companies. Kaii graduated from Harvard Design event in London, to have their entire lives captured on social media. University, and studied design at Design we challenged our readers Academy Eindhoven and California College of to explore and respond You can view Kaii Tu’s 32nd Birthday the Arts. On the side, he writes about his eating, to this question: Dinner at the Almanac at our website: cooking, and travel adventures as a Californian http://ProjectGastronomia.org/en/ living in Spain at www.pickledelisquare.com What will a healthy, Gastro-Challenges/London2050 sustainable and delicious menu in London We thank Kaii and everyone who 2050 look like? participated in our gastro-challenge!

58 | TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA | 59 ABOUT BASQUE CULINARY CENTER’S PROJECT BCCINNOVATION GASTRONOMÍA VIII BCCInnovation’s mission is to generate Project Gastronomía aims to face applied knowledge about gastronomy food system challenges of the and culinary experience with the aim future through gastronomy and of transferring it to both haute cuisine address these challenges in ways professionals and to the gastronomy that are humanistic, sustainable, value chain and society as a whole. healthy, and delicious. We do this by sharing and creating images of Another of its objective is support the future through conversations, for the creation of new initiatives and network creation and practical business projects in the sector. actions to empower stakeholders to enact change. We aim for a Networking is a fundamental healthier and more sustainable premise for the development of the future, with a systems-thinking BCCInnovation technological center. approach: from farm to table.

60 | TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA TOWARDS PERSONALIZED GASTRONOMY 2050 PROJECT GASTRONOMIA | 61 APPENDIX BIOGRAPHIES OF OUR INVITED IX SPEAKERS & FOOTNOTES

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Blanca del Noval Sonia Gaztambide Sáenz, MD & Ph.D. Magdalena Górska F. Xavier Medina, Ph.D. BCCInnovation Hospital Universitario de Cruces BSH Home Appliances Universitat Oberta de Catalunya

Blanca del Noval is a chef researcher at the BCulinaryLAB, where she Sonia Gaztambide, MD & Ph.D. is the head of the endocrinology and Magdalena Górska is part of the Corporate Innovation team at BSH. F. Xavier Medina is a co-director and professor of Food & Nutrition explores and develops products through techniques and products like nutrition service at the University Hospital of Cruces and the professor They specialize in cognitive technologies, which includes projects Department at the Health Sciences Faculty at the Universitat Oberta fermentation and wild plants. Incorporating sustainability as the core of medicine at UPV-EHU. She is a member of the Endocrinology, related to AI, natural language processing, computer vision, and data de Catalunya (UOC). He is the director of the UNESCO Chair on Food, of every research and development, Del Noval uses new techniques to Metabolism, Nutrition and Renal Diseases research group at IIS science as applied to the area of cooking. Culture, Development at the same university, and the lead researcher transform “food waste” into products with gastronomical value. Biocruces Bizkaia. Additionally, Gaztambide is a member of CIBERDEM (PI) of the FoodLab, an interdisciplinary group in food, nutrition, society and CIBERER, and participanted in CIBERER’s [email protected] study. Górska has a significant background in robotics. She graduated from and health. Del Noval received her undergraduate degree in Gastronomy and the faculty of Mechatronics and previously worked with smart homes Culinary Arts at the Basque Culinary Center. Since then, she had worked Dr. Gaztambide has worked in the field of neuroendocrinology and and artificial intelligence for companies like Samsung. Previously, Medina led the Projects on Mediterranean Cultures, at renowned restaurants in the world, such as IndeWulf (Belgium) and diabetes with a particular focus on complications, genetic aspects, Universities, and Research at the European Institute of the Central (Peru). and education. She is a national representative in D.E.S.G. (Education In addition, Górska researches brain-computer interfaces as part of her Mediterranean (IEMed) of Barcelona (1991-2009). He has been awarded group of the European Association for the Study of Diabetes). She has Ph.D. at Warsaw University of Technology. She has performed part of various prizes and distinctions, such as the Andrés de Irujo prize BCulinary LAB is part of BCCINNOVATION, research, and development published more than 100 articles and 200 national and international her research at the Knowledge Engineering and Discovery Research granted by the Basque Government for his doctoral thesis and five-time department at Basque Culinary Center. A pioneer faculty and research communications, book chapters, and research projects. Institute based in the Auckland University of Technology. recipient of the GormandBooks prize. center driven dedicated to promoting the socioeconomic potential of gastronomy through education, research, and innovation. Dr. Gaztambide received her Ph.D. in medicine from the University of Medina holds a doctorate in social anthropology from the Universitat de the Basque Country (UPV-EHU), with a specialization in endocrinology Barcelona. He serves as the president of the International Commission and nutrition. She completed her basic clinical training with at on the Anthropology of Food and Nutrition (ICAF) and is a councilor University Hospital in Cardiff (Wales, Dr. Scanlon), Massachusetts of the Food Council of Catalunya (Ministry of Agriculture and Food, General Hospital in Boston (USA, Dr. Klibanski), and Anderson Clinic in Autonomous Government of Catalonia). He is also a member of Eusko Houston (USA, Dr. Sherman). Ikaskuntza, The Society for Basque Studies.

Dr. Gaztambide is currently President of the Foundation of the Spanish Diabetes Society and a member of Jakiunde. She was previously the president of the Spanish Diabetes Society, vice-president of the Spanish Society of Endocrinology and Nutrition.

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Aitor Moreno Fernández de Leceta, Ph.D Prof. José M. Ordovás Ramón Perisé Nick Popovici Ibermática Tufts University Mugaritz Vita Mojo

Aitor Moreno Fernández de Leceta is the director of the Department Prof. José M. Ordovás is a professor of nutrition and a senior scientist Ramón Perisé leads creativity and research projects in Mugaritz. From Nick Popovici founded VIta Mojo, a SaaS platform for the restaurant of Smart Systems & Management at Ibermática. He manages projects at the USDA-Human Nutrition Research Center on Aging at Tufts its R&D department, he works on projects related to gastronomy and industry. Vita Mojo is based on the belief of the need for personalized related to the implementation of control systems based on neuronal University in Boston, where he also is the Director of the Nutrition health to the latest technologies applied to multisensory experiences. food based on different tastes, appetites, goals, and DNA. networks, genetic algorithms, diffuse logic systems and expert systems and Genomics Laboratory. He is also a professor of genetics and He has experimented with fermented products since 2011. through big data analysis (data mining), and relevant information pharmacology at Tufts University. Ordovás is a senior collaborating The Vita Mojo platform empowers customers to personalize their spotting (semantics, ontology and linked data). scientist at the National Center for Cardiovascular Research (CNIC) and Before joining Mugaritz as an intern, Perisé was enrolled at the Escuela experience and food around their unique needs. While behind the IMDEA Food in Spain. Universitaria de Hostelería Sant Pol de Mar. After completing his scenes it is focused on automating human repetitive tasks via intelligent Moreno Fernández de Leceta is involved in the management of internship at Mugaritz, he became part of its kitchen team and in 2011 algorithms and robotics. European and National R&D projects in AI implementation. He has Prof. Ordovás’s primary research focus is on the genetic and he began working in their R&D department. He currently participates in worked as an analyst on PeopleSoft and SAP in Cegasa Internacional. epigenetic factors predisposing to age-related chronic diseases (e.g., a great variety of projects between science, gastronomy, and art. Before Vita Mojo, Popovici spent eight years in finance as a portfolio He’s a specialized professor in BigAnalysis for the graduate program cardiovascular disease, obesity, and diabetes) and their interaction with manager for BlackRock and most recently for Schroders. He holds a BA in Big Data and Business Intelligence at Deusto University and Ph.D. in environmental and behavioral factors with a particular emphasis on diet. in International Business & Management from Artificial Intelligence. He is considered a pioneer and among the most distinguished experts Dickinson College. in gene-diet interactions pertaining to cardiometabolic traits. Ordovás has received multiple honors for his scientific achievements.

Prof. Ordovás completed his undergraduate work in Chemistry and received his doctorate in Biochemistry at the University of Zaragoza. He performed his postdoctoral work at MIT, Harvard, and Tufts.

Prof. Ordovás was a member of the Food and Nutrition Board of the National Academies and the FDA National Toxicology Center Advisory Committee. He currently serves on multiple national and international steering committees, scientific peer review committees, advisory and editorial boards.

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Diego Prado Pedro Luis Prieto Hontoria, Ph.D. Prof. Daniel Ramón Vidal Prof. Guillermo Reglero BCCInnovation Fresh Business Perú Archer Daniels Midland Co Instituto IMDEA Alimentación

Diego Prado is a chef researcher at BCCINNOVATION, the R&D Pedro Luis Prieto Hontoria, Ph.D. is the innovation manager for Fresh Prof. Daniel Ramón Vidal is the vice-president of R&D in Health & Prof. Guillermo Reglero is a professor of food sciences of the department of the Basque Culinary Center in San Sebastian, Spain. Business Perú, where he develops healthy foods based on the rich Nutrition for Archer Daniels Midland Co (ADM). His research has Universidad Autónoma de Madrid. He is also a scientific researcher of Prado is the coordinator of BCulinaryLAB a kitchen/laboratory. Peruvian biodiversity. resulted in over a hundred national and international patents, most of the Board of Governors for Scientific Research, and research scientist of BCulinaryLAB focuses on innovative creativity driven techniques and them have been transferred and are in use. He has over 150 published the Consejo Superior de Investigaciones Científicas (Spanish National products like fermentation and wild plants. At BCulinaryLAB, Prado He was the former director of research and the graduate programs at articles in international journals and has been awarded various awards Research Council). He is currently the director of Instituto IMDEA uses new techniques to transform “food waste” into products with Universidad SEK (Chile) for four years, as well as, research professor of great prestige. Alimentación (IMDEA Food Institute). gastronomical value, as part of their efforts to support sustainability. at Universidad Internacional SEK (Ecuador). He is a member of diverse committees such as ACHIPIA Scientific Network, Chile Vive Sano Prof. Ramón serves as the secretary of the Spanish Society of Between 2002 and 2006, Reglero was the Manager of the Food Chilean born, Prado studied in Duoc UC in Santiago and began his Foundation (part of Revolución Saludable), and Gastronomy Advisory Biotechnology and member of the Scientific Committee of Microbial Science and Technology area for Spain’s National Technology Plan of career in Boragó restaurant in Santiago as a sous chef in the R&D Committee of National Culture Council of the Chilean Government. Resource Research Infrastructure. He is also a member of the Board R&D and Innovation. His line of research focuses on the design and department, Boragó is currently nº2 in Latin America’s 50 best of Directors of the Bio-Based Industries Joint Undertaking of the EU validation of food products of specific use for health purposes. restaurants (San Pellegrino’s 50 best restaurant list). After completing a Dr. Prieto is an active consultant and advisor for agro-food innovation and the Steering Committee of the Board of Governors of Scientific stage at Noma restaurant in Copenhagen, he worked in his own culinary for businesses in Peru, Chile and various public programs. He is a Research. Additionally, he is the vice-president of the board of directors Prof. Reglero has directed various regional, national and European consulting studio Prado.Taller in Chile before leaving for the Basque member of evaluation panels for food innovation in different Latin for the Spanish biotechnology companies association ASEBIO. projects funded both by the public and private sector. He is the author country to hold his current position. American countries. of over 250 international indexed publications, that have been quoted Prof. Ramón received his Ph.D. in biological sciences at Universitat over 4,000 times and 3 patents. Prieto has a Ph.D. in Food, Physiology, and Health from the Universidad de València. He performed his post-doctoral work in the Industrial de Navarra. He received his graduate degree in Nutrition and Microorganisms section of the Department of Genetics at Wageningen In 2001, Prof. Reglero was awarded the Archer Daniels prize by the Metabolism at Universidad de Navarra and an undergraduate degree University (Holland). He was previously the professor for food American Oil Chemists Society. In 2008, he received the Prize of the in Food Science and Technology and Human Nutrition and Dietetics at technology at Universitat de València and research professor at the Spanish Gastronomy Society as the Best Researcher in Food Science. Universidad San Pablo CEU. Agrochemistry and Food Technology Institute (IATA) from the Upper He also received the Medal of Honor for the Promotion of Invention Council of Scientific Research (CSIC). 2015 of the García Cabrerizo Foundation.

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