{"id":1641,"date":"2022-01-29T19:53:10","date_gmt":"2022-01-29T18:53:10","guid":{"rendered":"https:\/\/www.perecastells.com\/curriculum\/"},"modified":"2024-12-11T20:25:58","modified_gmt":"2024-12-11T19:25:58","slug":"pere-castells-experto-en-ciencia-y-gastronomia-investigacion-culinaria-e-innovacion-alimentaria","status":"publish","type":"page","link":"https:\/\/www.perecastells.com\/es\/pere-castells-experto-en-ciencia-y-gastronomia-investigacion-culinaria-e-innovacion-alimentaria\/","title":{"rendered":"Curr\u00edculum"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00bb1&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb animation_style=\u00bbfade\u00bb animation_duration=\u00bb2000ms\u00bb collapsed=\u00bboff\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_row _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb collapsed=\u00bbon\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb4_4&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_post_title meta=\u00bboff\u00bb featured_image=\u00bboff\u00bb _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb title_text_color=\u00bb#E09900&#8243; title_font_size=\u00bb4em\u00bb text_orientation=\u00bbright\u00bb title_font_size_tablet=\u00bb4em\u00bb title_font_size_phone=\u00bb3em\u00bb title_font_size_last_edited=\u00bbon|phone\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_post_title][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00bb1_2,1_2&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_column type=\u00bb1_2&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_image src=\u00bbhttp:\/\/www.perecastells.com\/wp-content\/uploads\/2024\/12\/pere-portada.jpg\u00bb title_text=\u00bbScreenshot\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00bb1_2&#8243; _builder_version=\u00bb4.16&#8243; _module_preset=\u00bbdefault\u00bb global_colors_info=\u00bb{}\u00bb][et_pb_text admin_label=\u00bbcolumna esqurra\u00bb _builder_version=\u00bb4.27.4&#8243; _module_preset=\u00bbdefault\u00bb text_font=\u00bbRoboto|300|||||||\u00bb text_font_size=\u00bb1.1em\u00bb global_colors_info=\u00bb{}\u00bb]<\/p>\n<p>Nace el 20 de marzo de 1956 en Bellcaire d&#8217;Urgell (Lleida). En 1979 obtiene el t\u00edtulo de <strong>Licenciado en Ciencias Qu\u00edmicas en la especialidad de Org\u00e1nica por la Universidad de Barcelona<\/strong>. Profesor en el Instituto Molino de la Villa de Capellades donde ha ejercido entre otros el cargo de director Es coordinador y autor de libros de texto de Qu\u00edmica de la Editorial Mc Graw Gill para alumnos de bachillerato. <strong>En 2003 comienza a colaborar con el equipo de investigaci\u00f3n del Bullitaller<\/strong>, estructurando lo que fue el departamento cient\u00edfico del Bulli. En 2004 se hace responsable del <strong>Departamento de investigaci\u00f3n cient\u00edfico &#8211; gastron\u00f3mica de la Fundaci\u00f3n Al\u00edcia hasta 2012<\/strong>. En 2006 sale el libro \u201c<em><strong>L\u00e9xico cient\u00edfico-gastron\u00f3mico<\/strong><\/em>\u201d Editorial Planeta, del cual se coautor con Albert y Ferran Adri\u00e0, traducido ya a 5 idiomas. Ha sido miembro de la junta de la <strong>ACCA<\/strong> (Asociaci\u00f3n Catalana de Ciencias de la Alimentaci\u00f3n).<\/p>\n<p>Comisario de la exposici\u00f3n Materia Condensada. Cocinar ciencia (Arts Santa M\u00f2nica Barcelona 7 julio-8 diciembre 2010). Ha colaborado con la revista \u00abInvestigaci\u00f3n y ciencia\u00bb<\/p>\n<p>Colaborador del curso \u00ab<strong>Science and cooking<\/strong>\u00bb en Harvard desde 2010.<\/p>\n<p>Ha coordinado la Unidad UB &#8211; Bullipedia de la Universidad de Barcelona y de la UERCC (Unidad Educativa y de Investigaci\u00f3n Ciencia y Cocina) de la Universidad de Barcelona. Autor con Victoria Pons del curso \u201c<a href=\"https:\/\/www.coursera.org\/learn\/alimentacion-vuelta-al-mundo\"><em><strong>Alimentaci\u00f3n y diet\u00e9tica para una vuelta al mundo de vela<\/strong><\/em><\/a>\u201d<\/p>\n<p>Ha publicado en 2016 \u00ab<em><strong>La cocina del futuro<\/strong><\/em>\u00bb como un proyecto del Campus de la Alimentaci\u00f3n de la Universidad de Barcelona. Y actualmente colabora con Gastrocultura Mediterr\u00e0nia, Be better my Friend y Gastro Ventures para desarrollar proyectos de investigaci\u00f3n gastron\u00f3mica y de \u00edndole social. <strong>Presidente de Science and Cooking World Congress Barcelona<\/strong>.<\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nace el 20 de marzo de 1956 en Bellcaire d&#8217;Urgell (Lleida). En 1979 obtiene el t\u00edtulo de Licenciado en Ciencias Qu\u00edmicas en la especialidad de Org\u00e1nica por la Universidad de Barcelona. Profesor en el Instituto Molino de la Villa de Capellades donde ha ejercido entre otros el cargo de director Es coordinador y autor de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2409,"parent":0,"menu_order":5,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-1641","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Curr\u00edculum - Pere Castells<\/title>\n<meta name=\"description\" content=\"Pere Castells: experto en ciencia y gastronom\u00eda, investigaci\u00f3n culinaria e innovaci\u00f3n alimentaria. 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