FoodXplore Lab
Gastronomic Innovation in Service of the Future
FoodXplore is the CETT-UB’s gastronomic exploration lab, dedicated to redefining the boundaries of sustainable gastronomy and its connection to health—elements that are increasingly critical in our relationship with food.
At FoodXplore, we develop and promote projects that enhance culinary knowledge and encourage sustainable and healthy practices, addressing today’s global challenges.
Who are we?
At FoodXplore, we don’t just conduct research; we make the future of gastronomy a reality. We promote innovative projects that enrich culinary knowledge and foster more sustainable and healthy practices. We serve as a bridge between academia and industry, facilitating a continuous exchange of ideas, techniques, and discoveries.
Our leading lab team.
What do we do at FoodXplore?
Connection between academia and industry
We collaborate with leading companies in the gastronomic sector to:
- Share knowledge and trends that benefit both students and professionals.
- Build a sustainable gastronomic ecosystem that addresses global challenges.
- Testing new ideas and scientific-culinary processes.
Innovation through collaborative projects
Our projects range from:
- Internal research to uncover the secrets of food and its impact on society.
- Strategic collaborations with companies looking to explore new techniques, ingredients, and business models.
Education and training of new generations
We offer CETT-UB students a unique experience through:
- Seminars and hands-on workshops.
- Direct collaboration with researchers and experts, helping them develop innovative skills that will transform the industry.
Practical Approach
Everything with a practical and applicable focus that contributes to a more sustainable gastronomic future.
Why Choose FoodXplore?
Innovation Catalyst
We are the space where ideas that revolutionize gastronomy are born.
Talent Development
We train future leaders with practical tools and advanced knowledge.
Commitment to Sustainability
All our projects aim to improve the well-being of people and the planet.
Gastronomic Sustainability
Reduction of food waste
We transform waste into innovative, tasty, nutritious and healthy food ingredients and products through upcycling, promoting a circular economy.
Knowledge Transfer
We help companies and organizations implement sustainable practices in food production and consumption.
Education and Awareness
We organize workshops, seminars, and educational activities to promote a more sustainable food system.
Gastronomy and Health (Gastrosalut)
Customized Training
We design courses tailored to specific needs related to health and well-being.
Texture Modifications
We apply culinary techniques for swallowing needs, such as soft diets or dysphagia.
Personalized Menus
We create recipes tailored to dietary restrictions (diabetes, athletes, etc.), maintaining taste and quality.
Alternative Proteins Usage
We promote the transition to sustainable plant-based proteins, designing nutritious and creative dishes.
Substitution Cuisine
We teach strategies to replace ingredients in cases of allergies or intolerances, ensuring delicious and healthy results.
Featured Projects
Gastronomic Upcycling
We tackle food waste through the complete valorization of residues, transforming them into innovative products reintroduced into the food chain. This approach not only reduces environmental impact but also creates more sustainable and flavorful foods.
Gastronomy and Health
We explore how gastronomy can be a tool to improve health, creating functional dishes that combine flavor, nutrition, and well-being. We design solutions tailored to specific needs, offering safe and delicious options.
Spaces
Gastronomic Lab
Sensory Room
Sommelier Classrooms
Restaurant Classroom
