Our research group in culinary arts and gastronomy is specialist in sustainable gastronomy and the development of innovative foods. We work on the transformation of food waste and by-products through culinary techniques and technologies such as fermentation. Our goal is to create new ingredients and functional products that are healthy, sustainable and with high added value, maintaining all the nutrients of the resources used and avoiding the generation of new waste.
We also have experience in the use of new ingredients such as microalgae, insects and plant proteins to diversify sustainable food options and promoting regional diversity and responding to consumer expectations.

We can offer:
• Transformation of food waste into functional and healthy ingredients.
• Development of functional and fermented foods.
• Development of new culinary processes and techniques.
• Development of recipes, showcookings, fairies’ attendances.
• Interdisciplinary collaboration to advance responsible food systems.

CETT-UB is a University School in Tourism, Hospitality and Gastronomy located in Barcelona (Spain). Due to its relationship with the gastronomy sector, it has extensive experience in knowledge dissemination activities, both as a participant and as an organizer. In addition, CETT-UB university has real-world technical classrooms such as fine dining restaurant and a café, which allows to develop experimental tests and consumer acceptance analysis. Furthermore, CETT has extensive experience in gastronomy and its application to the agri-food sector.