Born in Madrid, but an adopted son of Guadalajara, Enrique Pérez will be on stage at the Kursaal to demonstrate high-voltage pulsed electric fields (PEFs), a new technique now employed in the food industry for non-thermal pasteurisation of juices, the extraction of key compounds (grape polyphenols, among others), and to make certain modifications to the texture of solid foodstuffs. 

Pérez will be explaining how PEFs work and how they can be applied in cooking food, where their use is less common but has more potential and benefits (new textures, high-speed cooking, greater nutritional value of foodstuffs thanks to the higher bioavailability of nutrients).