From the Amazon to Barcelona

In 2025, the global stage of food science and gastronomy will spotlight voices that connect tradition, innovation, and biodiversity. I am honored to be one of them.

I currently serve as President of the Subdelegation of Science and Cooking of Amazonas. This year, I was invited to represent our region at the Science & Cooking World Congress (SCWC 2025) in Barcelona, whose central theme will be “Aromas and Flavors.”

My presentation will focus on one of the most fascinating treasures of the Amazon: its native fruits, especially those little known outside Brazil. These fruits not only offer unique sensory experiences but also carry enormous cultural, nutritional, and economic value. Bringing their story and potential to an international audience is a way of connecting science with biodiversity, and tradition with innovation.

The SCWC is a prestigious forum where chefs, scientists, and entrepreneurs come together to explore how gastronomy and technology can shape the future of food. Participating in this space is not only an honor, but also an opportunity to present the Amazon as a living laboratory of aromas, flavors, and sustainable possibilities.

From the aromatic intensity of fruits like araçá-boi to the complexity of cupuaçu and the freshness of taperebá, the Amazon is a sensory and scientific frontier. Highlighting these ingredients on a world stage means promoting research, sustainability, and awareness of our biome.

For me, representing Amazonas in Barcelona is more than a professional milestone. It is a commitment to share the richness of our land, inspire chefs and scientists worldwide, and reaffirm the global relevance of the Amazon in building the future of food.

At Chef’n’Bytes, this aligns with our mission: to combine culinary creativity with scientific insight and smart management, creating bridges between cultures, knowledge, and innovation.