Helena Martin
Director of the Culinary Arts and Gastronomy Research group
CETT-UB Barcelona School of Tourism, Hospitality and Gastronomy
Barcelona, Spain
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 Barcelona School of Tourism, Hospitality and Gastronomy
CETT-UB Barcelona School of Tourism, Hospitality and Gastronomy
Research - University
Barcelona, Spain
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.