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The V Congress of Science and Food Technology has been closed this afternoon at the Merced campus, one of the campuses of the University of Murcia.

The symposium, jointly organized by the Universidad Catolica San Antonio (UCAM) and the University of Murcia, has brought together nearly three hundred food professionals from all over Spain.

In the closing ceremony has involved the rector of the UCAM, Josefina García Lozano, the president of University of Murcia, José Antonio Cobacho and the president of Congress, Estrella Núñez, and Vice President from M ª Jesús Periago, both associate dean Science and Food Technology of the UCAM and the University of Murcia, respectively.

He has also attended the Seneca Foundation Manager, Antonio Valverde.

During the closing session of Congress, the rector of the UCAM, Josefina García Lozano, said that "the conclusion of this symposium is an important and significant fact, since the first congress that made the two universities jointly , we can do things together, that is the University. "

Regarding the scientific nature of the conference, the chancellor stressed that "without good research can not be a good teaching, and certainly the work of this Congress, reversed in promoting innovation in the food sector."

During this final session included the presentation on 'Food and new culinary processes', which has acted as one of the moderators professor of UCAM José M ª Cayuela, along with the faculty of the University of Murcia, María Dolores Garrido .

Framed in this panel, there has been a talk show titled 'From the mind of the chef to plate', by the Institute investigator AZTI-Tecnalia (Vizcaya), Juan Carlos Arboleya, and renowned chef and owner of Restaurant ( Guipúzcoa), Andoni Luis Aduriz.

According to Professor Cayuela, researcher and Aduriz Arboleya "have established a dialogue between science and gastronomy, deepening the knowledge transfer mechanisms between the food technology, industry and gastronomy."

Source: UCAM