Òscar Boronat Nielsen

Researcher

CETT-UB Barcelona School of Tourism, Hospitality and Gastronomy

Barcelona, Spain

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I am a gastronomic researcher at CETT-UB, Barcelona. My research is focused in enhancing aromas and flavors of novel fermented foods.

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

I am a researcher in the Cooking and Gastronomy Research Group at CETT-UB in Barcelona. My work focuses on developing new fermented foods using agro-industrial by-products and microalgae. The goal of my research is to create safe and sensorially appealing fermented foods from novel substrates. More specifically, I aim to enhance and understand the aromas produced in these foods through a combination of microbiological and culinary approaches.

I hold a degree in Culinary and Gastronomic Sciences from CETT-UB (Barcelona) and a Master's in Gastronomic Sciences from the Basque Culinary Center (Basque Country). My career began in the restaurant industry, but over time, I transitioned into gastronomic research. I am set to begin my PhD soon, continuing and expanding on my current research.

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