Science
15 posts · The whole journal
Science in the kitchen: the University of La Laguna researches Canary Islands marine resources with Taste 1973
Professor Enrique Lozano Bilbao (ULL) and Diego Schattenhofer's team study metals, histamines and anisakis in Canarian fish, in Taste 1973's R&D&i room.
Science in the kitchen: Taste 1973 visits the Canary Islands Oceanographic Centre (IEO-CSIC)
The Taste 1973 team visits the Canary Islands Oceanographic Centre (IEO-CSIC), guided by its director, Jesús Arrieta, and researchers from the University of La Laguna.
Diego Schattenhofer at the VII Encuentro de los Mares 2025: tuna as a model of sustainability
Diego Schattenhofer, of Taste 1973, brought tuna as a model of sustainability to the VII Encuentro de los Mares 2025, with researchers from the ULL and the IEO.
Diego Schattenhofer's culinary innovation: Exploring fish maturation in Tenerife
Diego Schattenhofer, the Argentine chef at the helm of Taste 1973 in Tenerife, redefines Canarian cuisine with his research into fish maturation.
Multidisciplinary Collaboration in Canarian Gastronomy: Driving Culinary Innovation
Multidisciplinary collaboration in Canarian gastronomy goes beyond cooperation: it is a fusion of knowledge and passions that redefines cuisine.
The Science behind Meat Maturation: A Gastronomic and Molecular Journey
Discover the science behind meat maturation with chef Diego Schattenhofer. Explore the molecular processes that transform flavours and textures in fine dining.
Nutritional Benefits of Matured Goat Meat: A Canarian Gastronomic Treasure
Discover the nutritional benefits of matured goat meat, a Canarian gastronomic treasure. Learn about its health properties and how to include it in your diet.
The Magic of Matured Goat Meat: An Evolution Through Interdisciplinary Scientific Research
Canarian gastronomy is undergoing a culinary revolution, with matured goat meat as its undisputed star.
Marichu Fresno and Diego Schattenhofer Visit the Set of RTVE's Somos 8, Study and Innovation on the Maturation of Goat Meat
Marichu Fresno and Diego Schattenhofer on RTVE Canarias' Somos 8, talking about the scientific study on the maturation of goat meat.
Culinary Scientific Study on Matured Goat Meat by Chef Diego Schattenhofer and Dr Marichu Fresno
Culinary scientific study on matured goat meat by chef Diego Schattenhofer and Dr Marichu Fresno.
Innovation with Guanche Roots: Chef Diego Schattenhofer and Doctor Marichu Fresno of the ICIA Work Together to Rediscover Aboriginal Canarian Cheese
Aboriginal Canarian Cheese: how Taste 1973 and the ICIA unite science and gastronomy to revive an ancestral craft, blending tradition with modern innovation.
First goat meat sensory analysis workshop: Taste 1973 and the ICIA's CAIA project
In July 2023 we hosted at Taste 1973 the first goat meat sensory analysis workshop of the ICIA's CAIA project, delivered by the Centro Tecnológico de la Carne.
CSIC
What an incredible day I have had walking around Santa Cruz de Tenerife.
ICIA
The ICIA, the Canary Islands Institute of Agricultural Research, opened its doors to us, and with Alexandr Torres Krupij we learned some very interesting information.
Spanish Institute of Oceanography
We visited one of the leading marine science research institutions and got to know it from the inside.
