Research and Innovation
RESEARCH, INNOVATION AND CULINARY AND GASTRONOMIC KNOWLEDGE TRANSFER
Universities and schools that have promoted the inclusion of food and culinary university studies through the new interuniversity (UB -UPC) Science Culinary and Gastronomic successfully perform activities and research and development (R & D ) projects in the general areas of food and agriculture , food industry , tourism , hospitality and gastronomy. Co -operation in research with the private sector and government is also encouraged together with the establishment of joint research agreements with other international universities.
In the context of Catalonia as a pioneer in terms of innovation and creative revolution in cooking and gastronomy , with a consolidated international projection , these organizations have on-going collaborations with chefs at internationally recognized restaurants where good part of the creation of new knowledge in the culinary field concentrates today.
The research regarding the social impact of food and restaurants , cooking culture and gastronomy of the different cultures conform a transversal area where researchers in all fields can relate.
In addition, the UB and UPC maintain links with other universities, companies, public and private entities devoted to research and knowledge that contribute significantly to the development and innovation in the culinary and gastronomic sector . Among these , the Catalan Food Safety Agency of the Public Health Agency , the Department of Health of the Government of Catalonia ; IRTA , Institute of Research and Food Technology of the Government affiliated to the Department of Agriculture, Livestock, Fisheries , Food and Environment , and the Theme Network on Innovation, Research and Development applied to Food ( INDAGA ).