Eating well in a round the world regatta is no easy task. On one hand, the nutritional requirements are incredibly high, and on the other the foodstuffs taken on board must weigh as little as possible, withstand a moist environment with huge variations in temperature and be storable in a safe and organised manner.
Nutritional content needs to be high and to respond to the requirements of incredible physical and mental strain, often in extreme climate conditions.
In this course you will learn about the types of food taken on board for a Barcelona World race, how menus are designed, and incorporating freeze-dried foods, which continue to maintain their organoleptic qualities despite undergoing manipulation to ensure they weigh as little as possible and are long-lasting and stable.
In this course we will also look at calculating nutritional requirements and how to plan a diet to guarantee maximum performance in the training, sailing and round the world racing periods.
This course is divided into four modules:
Module 1 Introduction
Module 2 Food and sporting performance in a round the world regatta
Module 3 An analysis of the energy requirements of ocean sailing
Module 4 Nutritional strategies
Projects associated with the Barcelona World Race 2014/15
The development of foodstuffs with a very high nutritional and organoleptic value with the Torribera UB Food Campus, the El Celler de Can Roca restaurant, the Les Cols restaurant and the companies Sosa Ingredients and Telstar.
During this research project, six dishes have been formulated: Hummus, Salmorejo and Rice Pudding by Celler de Can Roca, and Potatoes in their juices, Cream of Buckwheat and Rice with tinned squid.
Instructor, Sport Medicine specialist. Graduated from the University of Barcelona
Vicky Pons is currently working as the Head of Physiology and Nutrition Department in the High Performance Centre of San Cugat(Barcelona), carrying out the athletes monitoring, including functional valuation, giving physiological advices and nutritional strategy propositions for their training, competition and recovery. Collaborating as the Professor in Sport Medicine Physicians School and of Master of Sport Nutrition hold by the University of Barcelona. In this course, Vicky tells us about the nutrition and how it has been adapted to ocean sailing.
Pere Castells Esqué
Author of chemistry textbooks for high school students published by Ed McGraw Gill, in 2003 he was part of the creation of the scientific department at El Bulli in Spain. In 2004 he took charge of the Alícia Foundation's Department of Scientific Research, where he remained until 2012. Alongside Albert and Ferrán Adrià he co-authored “Modern Gastronomy: a Scientific and Gastronomic Lexicon”. He is a board member of the ACCA. He was the curator of the Cooking Science exhibition in 2010. He is a collaborator in Research and Science for the course “Science and Cooking” at Harvard University (USA). He is currently Coordinator of the Bullipedia Unit at Barcelona University as well as coordinating their Educational Unit for Science and Cooking Research. In this course, Pere tells us about the technology behind freeze-dried foods applied to cooking and its adaptation to ocean sailing.