Three ESHTE professors take on the leadership of the Portuguese delegation at the Science and Cooking World Congress

For the first time, Portugal has official representatives at the Science and Cooking World Congress (SCWC), one of the most prestigious international events in scientific gastronomy. The leadership of the Portuguese delegation is in charge of professors José Pestana, Nelson Félix, and Carlos Brandão, from the Escola Superior de Hotelaria e Turismo do Estoril (ESHTE).

 

Held annually in Barcelona, ​​the congress has 27 delegations worldwide. It aims to explore the vast potential of scientific gastronomy as a tool to tackle major social challenges, including sustainability, food security, and innovation.

 

The organization has important names, such as Professor Harold McGee, a pioneer in this area and honorary president, and Ferran Adrià, chef of the iconic El Bulli restaurant and president of the scientific committee. Also part of the congress leadership are figures such as Joan Roca, chef of the award-winning restaurant "El Celler de Can Roca", awarded several Michelin stars.

 

With this leadership, ESHTE and its teachers position themselves at the forefront of a movement that unites scientific knowledge, creativity, and social commitment. At the same time, in ESHTE courses, students are encouraged to adopt culinary practices based on scientific evidence, preparing themselves for the challenges of sustainability and culinary innovation.