Gastrosinapsis
I am a proud co-founder of the multidisciplinary research team that brings science and gastronomy together. Today, the Gastrosinapsis Think Tank.
- Team
- 20 researchers and professionals
- Institutional support
- Cabildo de Tenerife · Ayuntamiento de Arona
IPNA-CSIC · IEO · ICIA - Co-founder
- Diego Schattenhofer
Multidisciplinary research work
Historians, neuropsychologists, goat herders, biochemists, potters, marine biologists, fishermen, chemical engineers, farmers, neurologists, vets, volcanologists… And, most important of all: "local people" have been the inspiration to develop our work and create what is today Gastrosinapsis.
Cooking, science, research
Team, analysis, technologies
This group of researchers based in the Canary Islands is building the habit of doing research from Tenerife and consolidating its discoveries, presenting them from here to the whole world.
Our vision for the future of cooking and gastronomy runs through science.
Diego Schattenhofer
Institutions, alliances, support
Gastrosinapsis has the support of the Cabildo de Tenerife (opens in a new tab), the Ayuntamiento de Arona (opens in a new tab), the Instituto de Productos Naturales y Agrobiología del CSIC Tenerife (opens in a new tab), the Instituto Español de Oceanografía (opens in a new tab), the Instituto Canario de Investigaciones Agrarias (opens in a new tab) and many other institutions that always keep our land, the Canary Islands, its sea, its customs and its traditions in mind.
Multidisciplinary team that is part of the Gastrosinapsis think tank
José Barroso Ribal
Professor of Neuropsychology at the Universidad de La Laguna.
José Manuel Pérez de la Lastra
PhD in Biochemistry, Tenured Scientist at the Instituto de Productos Naturales y Agrobiología (CSIC).
Pedro José Pascual Ayalón
PhD in Marine Biology, Tenured Researcher, Instituto Español de Oceanografía (IEO).
Alexandr Torres Krupij
Chemical engineer specialising in Food Science, Engineering and Biotechnology, PhD in Animal Health.
Antonio Morales de la Nuez
Veterinary doctor, an expert in passive immunity transfer in animals.
Carmen Rosa Pérez Barrios
PhD in History; she combines teaching with historical research.
Francisco Miguel Donate González
Coordinator of the historical heritage department at the Ayuntamiento de San Miguel de Abona.
Juan Francisco Capote Alvárez
Biologist, veterinarian, research professor and, today, a collaborator with the ICIA.
John García
Profile in progress.
Eloy García Cabello
Psychologist, Department of Psychobiology at the Universidad de La Laguna.
Elicio Xumet
PhD from the Universidad de Cádiz with the thesis «Resultados del estudio comparativo entre la aplicación de un protocolo de tratamiento manual» (opens in a new tab) ("Results of the comparative study on the application of a manual treatment protocol").
Diego Schattenhofer
Executive chef at the Hotel Villa Cortés ***** (opens in a new tab) and at the Taste 1973 (opens in a new tab) restaurant, co-founder of Gastrosinapsis.
José Antonio Beltrán Grimón
Lawyer. Law graduate and external legal consultant.
Jesús Arrieta
Senior scientist at the Oceanográfico de Canarias, IEO-CSIC (Santa Cruz de Tenerife, Spain).
Marichu Fresno
Veterinary doctor at the Instituto Canario de Investigaciones Agrarias (ICIA), (Santa Cruz de Tenerife, Spain).
Ana Sonia Fernández Alayón
Graduate in Geography and History. Coordinator of Culture and Historical-Cultural Heritage at the Ayuntamiento de Arona.
Arianna Gassmann Gervasi
Deputy Director at Europe Hotels International.
Agustín Valenzuela
Profile in progress…
Cindy Ropraz
Marketing – Revenue Manager at Europe Hotels International – AEHL.
John Guerrero
Consultant Chef and Gastronomic Advisor, Director of Chefbusiness Gastro Consulting & GastroSEO.
Study, planning, evolution
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In the journal
ICIA
El ICIA, Instituto Canario de Investigaciones Agrarias, nos abrió sus puertas y con Alexandr Torres Krupij aprendimos información muy interesante.
Instituto Español de Oceanografía
Hemos estado visitando y conociendo un poco desde sus espacios interiores una de las instituciones más punteras de la investigación en ciencias del mar.
Colaboración Multidisciplinaria en la Gastronomía Canaria: Impulsando la Innovación Culinaria
La colaboración multidisciplinaria en la gastronomía canaria va más allá de cooperar: es una fusión de conocimientos y pasiones que redefine la cocina.