Antibacterial Surface Coatings Applied for Food Safety
The aim of Professor Emily Hunt‘s study is to address the need in today’s society for innovative solutions that help reduce pathogens and bacterial contamination in the food industry and prevent the potential risk to public health. Researchers worldwide are responding to this social need. Dr. Hunt proposes the use of new materials, given the limited effectiveness of…
Dialogues of Architecture and Gastronomy: Views from Barcelona innovation in gastronomy and food service
The observation, the constant transformation of spaces of restoration and to understand the needs of the city, keys to success for new projects and dining areas How to be innovative and where to focus efforts to provide a differentiation in order to give value to the new projects was the reason for the conference organized…
Transforming concepts and products into unique experiences: the success of innovation in the Food Service
Chef Ricardo Sanz and Xavier Torrents, an expert on innovation in gastronomy, have reflected on innovation in food service during a debate session organized by the Silestone Institute in collaboration with the Basque Culinary Center. The meeting revolved around Kirei by Kabuki, the first Japanese restaurant in a Spanish airport. The session was focused on…
90cm Above Floor Level
The book investigates the needs of haute cuisine and defines the concepts and standards of today’s professional kitchen facilities. In research and analysisi conducted have tended to the needs of cooks on ergonomics, sustainability and energy efficiency. It includes the point of view of the main international chefs in order to extrapolate their concerns and…