Sessions 2021

SESSION 1: Origin of agriculture. Domestication.

Day: Monday 28th of June 2021

Schedule: 9:30 a.m. at 11:20 a.m.

Session at charge of: Iban Eduardo i Marta Pujol (Investigators of IRTA on CRAG)

Language:  Catalan

Since the origin of agriculture, cultivated plants have undergone different changes and have evolved from their wild forms to the domesticated forms that we know today. We will explain where, when and why these changes have occurred in different species.

SESSION 2: The molecular basis of heredity and genetic improvement

Day: Monday 28th of June 2021

Schedule 11:40 a.m. at 1:30 p.m.

Session at charge of: Iban Eduardo i Marta Pujol (Investigators of IRTA on CRAG)

Language:  Catalan

In this session it will be explained that DNA is the basis of inheritance and from here on what is a genetic improvement program and how some molecular biology techniques are applied to improve its efficiency.

SESSION 3: The molecular bases of heredity and genetic improvement. Practice.

Day: Monday 28th of June 2021

Schedule: 3 p.m. at 5:30 p.m.

Session at charge of: Iban Eduardo i Marta Pujol (Investigators of IRTA on CRAG)

Language:  Catalan

It will consist of three practices: a DNA extraction from plant tissues, cross-linking two varieties of 'cherry' tomato plants, and the evaluation of different quality parameters of the fruit.

SESSION 4: Genetic engineering and food. Transgenics and genomic editing.

Day: Tuesday 29th of June 2021

Schedule: 9:30 a.m. at 11:20 a.m.

Session at charge of: Marc Valls (Investigator of UB on CRAG)

Language:  Catalan

The advent of genetic engineering since the 1980s has offered a new tool for improving crops. We will present how the genetic modification of plants is carried out and what applications and future possibilities it offers. This technology will be compared with traditional genetic improvement and the latest genome editing methodologies will be introduced.

SESSION 5: Sensory analysis as a tool to improve the quality of products

Day: Tuesday 29th of June 2021

Schedule 11:40 a.m. at 1:30 p.m

Sesión a cargo de: Gemma Echevarria (Investigator of IRTA Fruitcenter)

Language:  Catalan

Sensory science tries to understand how humans perceive products. In this session, an introduction will be made in the sensory analysis of fruits and vegetables, explaining types of panel, tests and main attributes to evaluate. It is also a practice where we will evaluate the degree of satisfaction of the peach consumer.

SESSION 6: Smart Foods

Day: Tuesday 29th of June 2021

Schedule: 3 p.m. at 5:30 p.m.

Session at charge of: Jordi Pérez (Investigator postdoctoral at CRAG) and Tarik Ruiz (Biological Process Area Manager Vytrus Biotech-CRAG)

Language:  Catalan

This session will address the possibilities offered by scientific knowledge when redirecting, redesigning or introducing new routes in the metabolism of our food with the aim of generating better, healthier and safer products with improved or new dietary capacities. We will introduce the concepts of biofortification and functional foods, as well as some ethical reflections to consider. Later we will present in vitro plant culture technologies (callus culture, hairy roots, etc.), and we will show how these can be adapted for the production of high added value foods. At the same time, we will show examples of plant crops that naturally could not be produced for consumption (danger of extinction, endemic, etc.)

SESSION 7: Introduction to the physiochemistry of food

Day: Wednesday 30th of June 2021

Schedule: 9:30 p.m. at 11:20 a.m.

Session at charge of: Josep Maria Fernandez Novell and Carme Zaragoza

Language:  Catalan

What does it mean feed? What nutrients and nutritional needs do we have? During the session we will make an analysis of how it was before, when we ate without cooking and how it has changed when we have used fire for cooking food.

Fire, the physics of heat. What is heat? We will discover its importance of the conductivity of kitchen gadgets but also of food.

Mixtures and solutions. What are they? How is solubility and variation of colligative properties applied to cooking?

SESSION 8: Food preservation

Day: Wednesday 30th of June 2021

Schedule: 11:40 p.m. at 1:30 p.m.

Session at charge of: Josep Maria Fernandez Novell and Carme Zaragoza

Language:  Catalan

What is the composition of the food? We will study the animal and plant cells and yeasts and how they influence the behavior of food.

When it comes to preserving food, we try to prevent it from spoiling, but why does it spoil? We will focus on bacteria and molds and what food preservation methods exist and how they affect nutrients.

SESSION 9: Physics and cooking

Day: Wednesday 30th of June 2021

Schedule: 3 p.m. at 5 p.m.

Session at charge of: Josep Maria Fernandez Novell and Carme Zaragoza

Language:  Catalan

Experimental session where we will see the difference of heating food in oil or in water, using different kitchen utensils, and different heat sources, and we will also prepare ice cream with liquid nitrogen.

In this session we will be able to answer questions such as: when should salt be added to a broth, before or when it is boiling? What happens to microwave popcorn? Does a microwave heat the same as a pan? And what about the oven?

SESSION 10: Nutrients and their metabolism

Day: Thursday 1st of July 2021

Schedule: 9:30 p.m. at 11:20 a.m.

Session at charge of: Josep Maria Fernandez Novell and Carme Zaragoza

Language:  Catalan

What are biomolecules and bioelements?

In this session we will see the metabolism of carbohydrates, lipids and proteins and what energy we extracted. How is digestion done and what enzymes do we need to be able to digest different foods?

We will also study different essential fermentations of food and its preparations: alcoholic, acetic and lactic fermentation.

SESSION 11: Chemistry and cooking

Day: Thursday 1st of July 2021

Schedule: 11:40 p.m. at 1:30 p.m.

Session at charge of: Josep Maria Fernandez Novell and Carme Zaragoza

Language:  Catalan

Changes of state, because butter is solid at room temperature and oil is in a liquid state? Is it like that in any situation? What does it depend on?

In this session we will deal with the phase changes of the elements, and the parameters that influence temperature and pressure. We will also see that to change state the elements need a contribution of energy called Latent Heat, where is it obtained from? Is it the same for everyone? What is the specific heat of a food? Why does it serve us? We will answer all these questions so that we can predict the behavior of food.

SESSION 12: Chemistry and cooking (practical part)

Day: Thursday 1st of July 2021

Schedule: 3 p.m. at 5 p.m.

Session at charge of: Josep Maria Fernandez Novell, Carme Zaragoza and Elsa Blanco

Language:  Catalan

In this session we will put chemistry into practice in the kitchen: we will prepare fermentation and spherification. We will see how proteases act in food, lactase and we will make a glucose test.

 

 

SESSION 13: Culinary Medicine

Day: Friday 2nd of July 2021

Schedule: 3 p.m. at 5 p.m.

Session at charge of: Alicia Foundation

Language:  Catalan and Spanish

"Culinary medicine" is a trending term today. It is based on the training of doctors to maintain a healthy lifestyle so that later they can set an example and have greater confidence in themselves when giving answers, advice and recommendations for cooking, food and nutrition. According to scientific evidence, the health habits of healthcare personnel predict best practices for advising their patients on nutrition.

In this session an explanatory introduction will be made on this new branch of medicine. A dynamic activity will be carried out to resolve clinical cases to put this methodology into practice.

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