Author of chemistry textbooks for high school students published by Ed McGraw Gill, in 2003 he was part of the creation of the scientific department at El Bulli in Spain. In 2004 he took charge of the Alícia Foundation's Department of Scientific Research, where he remained until 2012. Alongside Albert and Ferrán Adrià he co-authored “Modern Gastronomy: a Scientific and Gastronomic Lexicon”. He is a board member of the ACCA. He was the curator of the Cooking Science exhibition in 2010. He is a collaborator in Research and Science for the course “Science and Cooking” at Harvard University (USA). He is currently Coordinator of the Bullipedia Unit at Barcelona University as well as coordinating their Educational Unit for Science and Cooking Research. In this course, Pere tells us about the technology behind freeze-dried foods applied to cooking and its adaptation to ocean sailing.
Coursera
Este curso te guiará a través del desafío de la alimentación durante una vuelta al mundo en un velero. Te enseñará cómo equilibrar la alta nutrición con la practicidad, adaptando tus comidas para mantener tu energía y salud durante largas travesías.