Barcelona Perfume Day | Culinary and Gastronomic Sciences students transform aromas into gastronomic experiences

Fourth-year students from the Bachelor’s Degree in Culinary and Gastronomic Sciences took part in a new edition of Barcelona Perfume Day, one of the flagship events of Barcelona Olfaction Week, organised by the Beauty Cluster. Based on four aromatic accords developed by professional perfumers, the students designed a sensory journey connecting perfumery, gastronomy, emotions and well-being. 

Their participation showcased gastronomy’s potential as a discipline capable of engaging with other creative industries and generating innovative multisensory experiences. 

From aroma to gastronomic experience 

Participation in this initiative was the result of a combination of collaborative work and methodology. First, the students took part in a co-creation session with professional perfumers at the CETT Living Labs of the Hotel Universitari Alimara. The workshop was conducted using the Lego Serious Play methodology, a tool that encourages creativity, shared reflection and collaborative knowledge building. 

During the session, students and perfumers worked together to conceptualise several aromatic accords that would later become the core of the proposal presented at Barcelona Perfume Day. 

The team, composed of Martina Enciso, Sara Rodríguez, Dora Escorel, Lourdes Ortiz and Charles Robinson, and mentored by lecturers Mikel Diez, Felipe Celis and Max Ros, demonstrated the relationship between the senses and how gastronomy can become a powerful tool for communication and expression beyond taste. 

From perfume to gastronomy: four moments of the day 

The proposal was structured around four everyday moments, transformed into gastronomic experiences capable of translating different aromatic accords into sensations, memories and emotions. 

The journey began with waking up and personal care routines, represented through the Japanese concept of oshibori. Participants cleansed their hands with an aromatic wet towel before tasting a “spreadable hand cream” inspired by the Mursiya accord, recreating the feelings of cleanliness, well-being and self-care associated with the start of the day. 

The second moment evoked vermouth time, a moment of pause and disconnection. To represent it, the students created an olive filled with an aromatic vermouth jelly inspired by the oriental accord developed by Eurofragance, a proposal that connected gastronomy, social interaction and ritual. 

The third experience moved into the afternoon tea moment, that instant of calm upon arriving home. Inspired by the Magnolia Infusion accord, the creation consisted of an infusion prepared from an oblate disc that dissolved through the circular movement of the hands holding the cup, making the gesture itself an essential part of the sensory experience. 

Finally, the journey concluded with the evening and a moment of relaxation, symbolised by lighting a fully edible candle made from butter and accompanied by toasted bread topped with a preparation inspired by the aromas of the Gourmand accord. A proposal designed to evoke comfort, escape and well-being as the perfect way to end the day. 

A proposal that integrates creativity, storytelling and innovation 

The presentation captured the audience’s attention both for the quality of the gastronomic creations and for the strength of the narrative built around them. It stood out for its ability to integrate gastronomy, creativity, sensory storytelling and innovation, offering a coherent, immersive and memorable experience. 

This experience allowed students to apply their knowledge in a real professional environment while developing skills related to creativity, experience design and gastronomic communication. At the same time, it gave them the opportunity to work interdisciplinarily with professionals from another creative sector, broadening their perspective on the possibilities of contemporary gastronomy. 

Experiential learning and industry connection 

Participation in initiatives such as Barcelona Perfume Day reinforces CETT’s commitment to experiential, interdisciplinary education connected to the emerging challenges and trends of gastronomy, hospitality and the creative industries. 

At the same time, it strengthens CETT’s position as a benchmark in gastronomic innovation and in fostering new spaces for collaboration between academia and industry. This experience also highlights the value of CETT’s and Hotel Universitari Alimara’s innovation and experimentation spaces as environments where students, academics and professionals can co-create new ideas and address the industry’s emerging challenges.