Pere Castells

Pere Castells is a science communicator and writer whose work explores the connections between chemistry, food, gastronomy, and society. A graduate in chemical sciences from the University of Barcelona, he is the author of La cocina del futuro and other titles. His website brings together articles, research, educational resources, and multimedia content focused on making science relevant to everyday life and culinary practice.

Castells writes about topics including cooking techniques, ingredients, food sustainability, nutrition, and innovation in gastronomy. His articles examine subjects such as vacuum cooking, fermentation-related techniques, algae, bread, and the science behind familiar kitchen processes. The site also features a glossary, Eduquímica resources, and coverage of conferences and other events, including the Science and Cooking World Congress.

Visitors can explore videos about science and cooking, along with information about Castells’s curriculum and ways to contact him. Available in Catalan, English, and Spanish, the site serves readers interested in culinary science, food communication, and the role of gastronomy in contemporary society.