Why does each individual respond differently to the same foods and diets? In terms of percentages, how important are each individual's metabolic characteristics -their genes and/or gut bacteria- in their response to what they eat? How will gastronomy and nutrition evolve in the next 30 years? Advances in technology are revolutionising the way we understand health through the lens of gastronomy and nutrition. From this context arises the concept of personalised gastronomy that is adapted to the consumer based on their characteristics: genetic, metabolism, gut bacteria, needs, tastes, and socio-cultural aspects, among others.

The event, entitled “Project Gastronomía: hacia la Gastronomía Personalizada 2050” ('Project Gastronomy: towards Personalised Gastronomy 2050'), will be held at the Basque Culinary Center on Thursday, 13 September, and will bring together researchers, chefs, experts from different disciplines, and leaders from the business world to address the latest trends in the world of gastronomy, health, nutrition, new technologies, and innovation.

Complete Programme: http://projectgastronomia.org/en/events/project-gastronomia-towards-personalized-gastronomy-2050/