Closing Academic Ceremony for the Master's in Tourism Business Management 24/25
13
Jun
Trends in Gastronomic Communication: Strategies to Connect with the Consumer
8 July 2025
The world of gastronomy is not only transformed through ingredients or culinary techniques, but also through the way we share it with audiences. Gastronomic communication has undergone constant evolution, adapting to new channels, digital trends, and the expectations of an increasingly demanding and curious public.
This conference will be held in Catalan.
This technical conference offers a reflection on the latest trends in gastronomic communication and the strategies to connect with audiences. From the experience of industry professionals to the impact of social media and the potential of showcookings as a narrative tool, we will explore how communication can turn a gastronomic proposal into a captivating story.
The conference is part of the “Food and Communication” project between DARPA and UPF, which this year focuses on gastronomic communication as part of the initiatives of Catalonia, World Region of Gastronomy 2025.
Programme
9:30 a.m. Attendee registration
9:45 a.m. Opening of the conference
- Dr. Maria Abellanet. President of CETT-UB, university centre for Tourism, Hospitality and Gastronomy affiliated with the University of Barcelona
- Bertran Salvador-Mata. Department of Communication, UPF
- Joan Gòdia. Director General of Agri-food Enterprises, Quality and Gastronomy, DARPA
10:15 a.m. The evolution of gastronomic communication
- Trinitat Gilbert. Journalist at Ara newspaper
10:45 a.m. Round table: How to communicate gastronomy?
- Carme Gasull. Gastronomic journalist
- Aleix Tomàs (@aleixtomaas_). Gastronomic influencer
- Arnau París. Chef, communicator, and educator
- Moderator: Toni Massanès. Alicia Foundation
12:00 p.m. Coffee break
12:30 p.m. Showcooking: Communicating in the kitchen
- Participants: CETT faculty
- Arnau París (culinary challenge)
- Hosted by: Aleix Tomàs (@aleixtomaas_)
2:00 p.m. End of the conference