In their role as editors of the International Journal of Gastronomy and Food Science, Mugaritz, Basque Culinary Center and Azti Tecnalia will attend the annual conference of the European Federation of Food Science and Technology (EFFoST) from the 13^th to the 16^th November in Sitges (Barcelona).

Experts from all over the world will gather for three days in the Melia Sitges Hotel to discuss subjects which link science and the complex reality of food. This exceptional encounter is organized by Elsevier (a leading international publisher of scientific content).

In its 31^st edition EFFoST will provide the ideal space to explore and analyze vital issues for our future such as food safety, sustainability, reduction of waste, new technologies, nutrition, health, entrepreneurship, food fraud and open innovation. Additionally, gastronomy will also have a prominent role and this is where the inclusion of the International Journal of Gastronomy and Food Science is particularly significant.

The chief editors, Daniel Lasa (Mugaritz) and the researcher Juan Carlos Arboleya (Basque Culinary Center) will count upon the efforts of Elsevier to elaborate special sessions. They will offer practical workshops, demonstrations, roundtable discussions and tastings. The English chef Jozef Youssef, the creator of the Kitchen Theory will participate by speaking about gastrophysics, nutrition and sensorial food designed for the future, Heloise Vilaseca, from el Celler de Can Roca, will share the collective creativity schemes of the restaurant; Larissa Zhou an American scientist who collaborates with the modernist Cuisise, and the researcher Eric Fooladi, from the University of Volda (Norway) will be among other notable contributors.