The Science and Cooking World Congress took place in Barcelona in November 2025, bringing together chefs, researchers, food technologists, and innovators exploring the intersection between science, gastronomy, and new ingredients. The event provided a dynamic space to showcase emerging applications in food innovation and to connect with professionals interested in sustainable and futureoriented ingredients.
Presenting INNOAQUA to the Gastronomy and Food Innovation Community
During the congress, the INNOAQUA project represented by the project partner ALGEMY, was presented to attendees, offering an overview of its mission to develop sustainable aquaculturebased ingredients and its potential applications in the food sector. The session introduced the project’s scientific foundations and highlighted how its work aligns with the growing interest in environmentally responsible and nutritionally valuable ingredients.
Demonstrating Microalgae Ingredients in Practice
As part of the programme, the team delivered a class on how to use microalgaebased ingredients, demonstrating their versatility in culinary applications and discussing the products currently being developed within INNOAQUA. This handson session allowed participants to better understand the functional properties of microalgae and their potential to support healthier and more sustainable food solutions.
Expanding INNOAQUA’s Reach in the Food Innovation Ecosystem
Participation in the Science and Cooking World Congress strengthened INNOAQUA’s visibility within the gastronomy and food innovation community. By engaging directly with chefs, researchers, and industry professionals, the project broadened its network and gathered valuable feedback that will support the development and future adoption of INNOAQUA’s ingredients.
