The Science and Cooking World Congress Barcelona establishes annual prizes, the Sferic Awards, whose aim is to scientifically evaluate a culinary technique that has contributed or may contribute to scientific innovation. In this latest edition they have rewarded innovation in the study, evolution and application of fermentations, seeking to improve in the culinary field, developed in restaurants, being Mugaritz one of the three restaurants that has been awarded. The other restaurants were Noma, headed by René Redzepi, and Momofuku, headed by David Chang.

The second edition of the scientific gastronomy congress Science & Cooking World Congress Barcelona was held on 8, 9 and 10 November at the University of Barcelona (UB) with sustainability as the main theme. During this congress, Andoni Luis Aduriz gave a conference highlighting what research applied to fermentation represents.

The congress is chaired by Pere Castells and the Universities of Barcelona and Parma, the Generalitat de Catalunya, the Diputació de Barcelona and the UB.