Helena Martin

Director of the Culinary Arts and Gastronomy Research group

CETT-UB Barcelona School of Tourism, Hospitality and Gastronomy

Barcelona, Spain

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My work ranges from developing innovative fermented foods from upcycled waste to improving the quality of life of patients through gastronomy.

My organisation

CETT-UB is a University School in Tourism, Hospitality and Gastronomy located in Barcelona (Spain). Due to its relationship with the gastronomy sector, it has extensive experience in knowledge dissemination activities, both as a participant and as an organizer. In addition, CETT-UB university has real-world technical classrooms such as fine dining restaurant and a café, which allows to develop experimental tests and consumer acceptance analysis. Furthermore, CETT has extensive experience in gastronomy and its application to the agri-food sector.
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About me

Currently, I lead the research group on Culinary Arts and Gastronomy at CETT Barcelona School of Tourism, Hospitality and Gastronomy in Barcelona. I bring a unique blend of chemistry and culinary expertise to fermented food innovation. I hold a PhD in Organic Chemistry and have postdoctoral experience. I have transitioned to food chemistry and gastronomic innovation, participating in EIT Food's Innovator Fellowship. My research focuses on sustainable gastronomy, emphasizing food waste valorization and upcycling. My work ranges from innovation in gastronomic products to improving the quality of life of patients through gastronomy. I have authored scientific publications and contributed to national and international projects. My multidisciplinary background in chemistry, food science, and culinary arts, combined with my experience in industry collaborations and sustainable food practices, particularly in developing innovative fermented foods from upcycled waste and addressing sustainability challenges in the field.

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