{"id":1877,"date":"2022-02-18T18:42:20","date_gmt":"2022-02-18T17:42:20","guid":{"rendered":"https:\/\/www.perecastells.com\/events-2018\/"},"modified":"2022-04-26T07:41:55","modified_gmt":"2022-04-26T06:41:55","slug":"events-2018","status":"publish","type":"post","link":"https:\/\/www.perecastells.com\/es\/events-2018\/","title":{"rendered":"Events 2018"},"content":{"rendered":"<p><strong><u>-Ciencia y cocina en Excelencias Gourmet (La Habana 6 junio 2018)<\/u><\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-906\" src=\"http:\/\/www.perecastells.com\/wp-content\/uploads\/2022\/02\/Pedro-Castells-mixologo-300x200-1.jpg\" alt=\"\" width=\"300\" height=\"200\" \/><\/p>\n<p><strong>-F\u00f2rum de Girona 2018<\/strong><\/p>\n<p>-Premi a la Innovaci\u00f3 F\u00f2rum 2018 al producte Escata (Gastro Ventures). Pere Plangum\u00e0, Jordi Gamez i Pere Castells<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-910\" src=\"http:\/\/www.perecastells.com\/wp-content\/uploads\/2022\/02\/IMG_1042-300x225-1.jpg\" alt=\"\" width=\"300\" height=\"225\" \/><\/p>\n<p>&nbsp;<\/p>\n<p>-La revoluci\u00f3 pendent a la gastronomia. Amb Victor Quitill\u00e0 (Restaurant Lluerna), Markel Cormenzana (Inedit) i Pere Castells (Gastrocultura Mediterr\u00e0nia)<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-914\" src=\"http:\/\/www.perecastells.com\/wp-content\/uploads\/2022\/02\/Sostenibilitat-Forum-300x225-1.jpg\" alt=\"\" width=\"300\" height=\"225\" \/><\/p>\n<p><strong>-Semana de la ci\u00e8ncia. 7 octubre 2018.<\/strong><\/p>\n<p><a href=\"http:\/\/www.perecastells.com\/wp-content\/uploads\/2018\/11\/Cie%CC%80ncia-en-1a-persona-2018.pdf\">http:\/\/www.perecastells.com\/wp-content\/uploads\/2018\/11\/Cie%CC%80ncia-en-1a-persona-2018.pdf<\/a><\/p>\n<p>&nbsp;<\/p>\n<p>-Foro Cocina tu Futuro. Quito 1 y 2 de octubre 2018<\/p>\n<p><strong>En el Foro Cocina tu futuro se pretende demostrar que la gastronom\u00eda puede convertirse en motor econ\u00f3mico para el Ecuador. Se quiere animar a los estudiantes y emprendedores a crear productos y servicios gastron\u00f3micos innovadores.<\/strong><\/p>\n<p><a href=\"https:\/\/www.compraya.ec\/tienda\/oferta\/index\/41571\">https:\/\/www.compraya.ec\/tienda\/oferta\/index\/41571<\/a><\/p>\n<p>-Contribuci\u00f3n de la gastronom\u00eda a la alimentaci\u00f3n 5S. XVII Congreso de la Sociedad Espa\u00f1ola de nutrici\u00f3n Viernes 29 de Junio, 11.30 \u2013 13.00<\/p>\n<p>MESA REDONDA<\/p>\n<p><strong>Contribuci\u00f3n de la gastronom\u00eda a la alimentaci\u00f3n 5S<\/strong><\/p>\n<p>Moderan:<\/p>\n<p><em>Pere Castells Esqu\u00e9. <\/em>Associaci\u00f3 Catalana de Ci\u00e8ncies de l\u00b4Alimentaci\u00f3 (ACCA). Gastrocultura Mediterr\u00e1nea. Barcelona<\/p>\n<p><em>Marius Rubiralta Alca\u00f1iz. <\/em>Universitat de Barcelona. Barcelona<\/p>\n<p>Ponentes:<\/p>\n<p><strong>Placer y salud: dimensiones compatibles<\/strong><\/p>\n<p><em>Gregorio Varela Moreiras<\/em>. Universidad CEU San Pablo. Madrid<\/p>\n<p><strong>Gastronom\u00eda en las dietas hospitalarias<\/strong><\/p>\n<p><em>Elena Roura Carvajal<\/em>. Fundaci\u00f3n Alicia. Barcelona<\/p>\n<p><strong>Gastronom\u00eda computacional<\/strong><\/p>\n<p><em>Marta Vila Rigat y Axel Bid\u00f3n-Chanal Bad\u00eda<\/em>. Universitat de Barcelona. Barcelona<\/p>\n<p><strong>Innovaci\u00f3n gastron\u00f3mica y sostenibilidad<\/strong><\/p>\n<p><em>Victor Quintill\u00e0 Imbernon<\/em>. Restaurante Lluerna. Barcelona<\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li>TALLER<a href=\"http:\/\/agenda.obrasocial.lacaixa.es\/ca\/-\/microondas-y-cocina\"><strong>Microones i cuina<\/strong><\/a><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>CosmoCaixa Barcelona. Divendres 2 de mar\u00e7 de 2018<\/p>\n<p>Sebastian Velilla i Pere Castells<\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li>Analitzarem les avantatges, els inconvenients i sobretot aprendrem a cuinar diferents aliments, des de fruites i verdures a carns i peixos. Per\u00f2 a m\u00e9s, els assistents, fins i tot podran fer crema catalana i pa de pessic.<\/li>\n<li>TALLER<a href=\"http:\/\/agenda.obrasocial.lacaixa.es\/ca\/-\/helados-y-ciencia\"><strong>Gelats i ci\u00e8ncia<\/strong><\/a><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>CosmoCaixa Barcelona. Divendres 9 de mar\u00e7 de 2018<\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li>El m\u00f3n del fred que representen els gelats seran el motiu d&#8217;an\u00e0lisi i taller. S&#8217;estudiaran els components: Hidrats de carboni (sucres i fibres), prote\u00efnes, greixos i els emulsionants\/estabilitzants.<\/li>\n<li>TALLER<a href=\"http:\/\/agenda.obrasocial.lacaixa.es\/ca\/-\/chocolate-y-ciencia\"><strong>Xocolata i ci\u00e8ncia<\/strong><\/a><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>CosmoCaixa Barcelona. Divendres 16 de mar\u00e7 de 2018<\/p>\n<p>Olivier Fernandez i Pere Castells<\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li>Pr\u00e0cticament a tothom li agrada la xocolata. Aquest inter\u00e8s gaireb\u00e9 un\u00e0nime que, en alguns casos, pot considerar-se una passi\u00f3, converteix la xocolata en un instrument ideal per parlar de ci\u00e8ncia.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-909\" src=\"http:\/\/www.perecastells.com\/wp-content\/uploads\/2022\/02\/DYGo-V2XkAEmwDK-300x192-1.jpg\" alt=\"\" width=\"300\" height=\"192\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>-Ciencia y cocina en Excelencias Gourmet (La Habana 6 junio 2018) -F\u00f2rum de Girona 2018 -Premi a la Innovaci\u00f3 F\u00f2rum 2018 al producte Escata (Gastro Ventures). Pere Plangum\u00e0, Jordi Gamez i Pere Castells &nbsp; -La revoluci\u00f3 pendent a la gastronomia. Amb Victor Quitill\u00e0 (Restaurant Lluerna), Markel Cormenzana (Inedit) i Pere Castells (Gastrocultura Mediterr\u00e0nia) -Semana de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1521,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[45],"tags":[],"class_list":["post-1877","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-events-2024-25"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Events 2018 - Pere Castells<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.perecastells.com\/es\/events-2018\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Events 2018 - Pere Castells\" \/>\n<meta property=\"og:description\" content=\"-Ciencia y cocina en Excelencias Gourmet (La Habana 6 junio 2018) -F\u00f2rum de Girona 2018 -Premi a la Innovaci\u00f3 F\u00f2rum 2018 al producte Escata (Gastro Ventures). 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