The “Cooking with Science” workshop will be held at CEIP El Acequión

The Polytechnic University of Valencia (UPV) has organized a new edition of "Cooking with Science at the UPV" this week. These workshops, which for over a decade have sought to contribute to promoting a healthy diet among younger audiences, focussing on science and nutritional education. All of this is part of National Nutrition Day, celebrated every May 28th, with the theme this year being "Processing safety, sustainability, and health."

Following the warm reception of previous years and thanks to the collaboration of the Chair of Childhood and Adolescence at the UPV, the number of workshops has been expanded this year, also taking them to the three provinces of the Valencian Community, specifically Valencia, Onda (Castellón), and Torrevieja (Alicante).

This year's "Cooking with Science at the UPV" workshop will be held in Torrevieja on Friday, May 30th, at the El Acequión Primary School. The school's principal, Alberto López Martínez, has arranged for the participation of his nearly 80 sixth-grade students in an activity sponsored and supported by the UNED Torrevieja Classroom.

Vicente Cabedo, director of the Chair of Childhood and Adolescence, who currently chairs the Network of Universities for Childhood and Adolescence (RUIA) in Spain, and Purificación García Segovia, professor of Food Engineering at the School of Agricultural and Natural Environment Engineering (ETSIAMN) and researcher at the UPV Food Institute, will attend the event. They will share some of the key aspects of the Mediterranean Diet and the latest developments in applied science in cooking with the CEIP Acequión students participating in the event.

Little chefs reusing food

These science-based cooking workshops encourage experimentation and creativity, exploring different foods, flavors, and culinary techniques, developing a taste for healthy food, and discovering new ways to enjoy it. And all of this in a practical way. With the help of the UPV team, in collaboration with Valencia Club Cocina, and as every year, each participant will create their own menu, based on the central theme of National Nutrition Day. The menu will consist of a seasonal fruit and vegetable salad with raw vegetables, roast chicken with spiced chickpea and fruit couscous, a wonderful leftovers tart with yogurt, and a natural juice drink with mint and cardamom.

"As in previous editions, the menu is designed around the central idea of National Nutrition Day. Our goal this year is to raise awareness among younger students about the importance of reusing all products in the food chain, while maintaining their safety, in order to move toward increasingly sustainable eating habits," says Purificación García Segovia.

These workshops are coordinated by the Scientific Culture and Innovation Unit (UCC+i) - Communications Area of the UPV, directed by Luis Zurano, the School of Agricultural and Natural Environment Engineering (ETSIAMN-UPV), the Chair of Childhood and Adolescence of the UPV and the Network of Universities for Childhood and Adolescence, and have the collaboration of the Spanish Foundation for Science and Technology (FECYT) of the Ministry of Science, Innovation and Universities.

Menu for Friday, May 30, 2025 at CEIP El Acequión, Torrevieja

 Seasonal fruit and vegetable salad with raw vegetables
 Roasted chicken with spiced chickpea couscous and fruit
 Wonderful leftovers tart with yogurt
 Natural juice drink with mint and cardamom