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Aitor Viribay

Researcher in Exercise Physiologist and Metabolism.

Head of the nutrition and physiology department for the WT INEOS Grenadiers cycling team.

Scientific advisor to elite athletes and various companies.

Founder and Director of Glut4Science, a platform for scientific outreach.

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Leire Izagirre

Graduate in Human Nutrition and Dietetics.

Master’s in clinical Vegetarian and Sports Nutrition.

Master's in Gastronomic Sciences.

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Juan Carlos Arboleya

PhD in Food Physical Chemistry.

Researcher and Head of the Characterization and Structural Design Laboratory for 13 years at the Azti Technological Centre.

Coordinator of the Science Department at the Basque Culinary Centre (BCC), Mondragon University.

Director of the Master's and Doctorate Program in Gastronomic Sciences at the BCC, Mondragon University.

Editor-in-Chief of the scientific journal International Journal of Gastronomy and Food Science.

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Dani Lasa

High gastronomy chef in creative restaurants.

Head of R&D at Mugaritz for 14 years.

Co-founder of the Gastronomía y Food Science magazine with an impact index IJGFS (Elsevier).

Co-founder of Imago Gastronomy Lab, a gastronomic consulting laboratory.

Co-founder of Ama Brewery, the first producer of Pét-nat tea, a naturally sparkling and low-alcohol beverage.