Basque Culinary Center takes a decisive step in its evolution toward scientific excellence with the creation of its International Scientific Advisory Committee. This body is designed to strengthen the institution’s research strategy and ensure the quality and relevance of culinary innovation, consolidating its commitment to advancing gastronomic knowledge worldwide.

The institution’s growth—both quantitative, with the addition of new master’s programs, expansion of the doctoral program, and the GOe Tech Center, and qualitative, through a high-level multidisciplinary team—makes expert guidance essential. The International Scientific Advisory Committee, established under the statutes of the Basque Culinary Center Foundation, will provide this guidance, ensuring that the Center remains at the forefront of scientific and technological excellence in gastronomy.

The Committee will play a crucial role in defining priority research areas, reviewing projects and institutional policies, and ensuring the highest standards of scientific quality. It will also promote interdisciplinary and international collaboration, strengthening the links between Basque Culinary Center, the scientific community, the food industry, and the global gastronomy sector.

The Scientific Committee will actively support the Center’s strategic development. Its responsibilities include advising on scientific strategy, defining research priorities, reviewing proposals, guiding methodologies, and proposing new challenges for both the company and the GOe Tech Center. Additionally, the Committee evaluates and advises on institutional policies regarding ethics, publication, collaboration, and academic and technical development, contributing to the scientific advancement of the Faculty of Gastronomic Sciences and, specifically, strengthening the doctoral program.

The Committee also ensures the quality and impact of research, proposing continuous improvements and promoting scientific excellence. It encourages interdisciplinary and international collaboration, facilitating connections across disciplines and with global experts, thereby expanding the Center’s scientific and technological reach. Finally, it establishes strategic connections with the scientific community, institutions, governments, and companies, promoting knowledge transfer and innovation aligned with the challenges of the GOe ecosystem.

The Committee will work dynamically and participatively, beginning with individual meetings in which members contribute insights from their areas of expertise and assess how research can influence gastronomy, and ultimately, society. From these exchanges, working subgroups will be formed, and periodic meetings will be held—both virtually and in person at GOe – Gastronomy Open Ecosystem—with workshops, student interactions, and activities involving the broader ecosystem. This process will help define priority research lines and guide international projects, addressing gastronomy from a comprehensive “Gastronomy 360” perspective.

Scientific Committee Members

The Committee brings together internationally renowned experts in food science and technology, nutrition, microbiology, food safety, gastronomy, culinary innovation, sustainability, food economics, biochemistry, biotechnology, and research management. Its members come from different countries, providing a global and multidisciplinary perspective that strengthens research, knowledge transfer, and innovation at Basque Culinary Center.

 

Ole Mouritsen – Physicist and professor at the University of Copenhagen, specialized in gastrophysics and culinary innovation. Author of numerous books and scientific articles on food science and flavor, particularly umami and marine foods. President of the Danish Gastronomic Academy and director of the Taste for Life Center.

Pia Sörensen – Professor at Harvard and director of the Science and Cooking program. Expert in food fermentations and science education, author of books and online courses exploring the relationship between science and gastronomy.

Suzanne Devkota – Associate professor at Cedars-Sinai, researching the gut microbiome and its impact on inflammatory and metabolic diseases. Combines clinical and basic research to better understand the diet’s influence on gut health.

Rob Dunn – Biologist and professor at North Carolina State University, known for his work in citizen science. Studies microbial biodiversity in humans and domestic environments and has contributed to tropical forest conservation.

Hiroaki Kitano – CEO of Sony AI and professor at the Okinawa Institute of Science and Technology. Leader in artificial intelligence and robotics, multiple international awards, founding president of RoboCup Federation.

Jean-Xavier Guinard – Professor at University of California, Davis, specializing in sensory science and consumer acceptance. Researches strategies to improve sensory quality and dietary change, advising companies and international agencies.

Katie Stebbins – Executive Director of the Food & Nutrition Innovation Institute at Tufts University. Expert in technological innovation and economic development, leading initiatives in post-industrial cities.

Paula Varela – Senior researcher at Nofima and professor at the Norwegian University of Life Sciences. Expert in consumer behavior research, especially in special populations and sustainable diet transitions.

Iñaki Martínez de Albéniz – Doctor in Sociology and professor at the University of the Basque Country, connected to gastronomy from social and cultural perspectives. Regular collaborator with Mugaritz and author on contemporary gastronomy.

María José Sanz – Eco-physiologist, expert in air pollution, climate change, and biogeochemical cycles. Executive Director of the Basque Centre for Climate Change and international advisor on environmental and climate policy.

Line Gordon – Director of the Stockholm Resilience Centre, experienced in sustainability and food systems. Leads projects on food transformation and environmental resilience and serves on numerous international boards.

For more information: https://www.bculinary.com/es/comite-cientifico