Area of concentration
Area of concentration
Gastronomy, Innovation and Sustainability
The Gastronomy, Innovation and Sustainability concentration area aims to apply studies on the most diverse food raw materials in the country, both traditional and non-traditional, as well as developing different applications for these inputs. Thus, it will conduct research into the world of traditional technology while proposing new methods and techniques for gastronomic preparation, with a view to
improve the quality of the offer, as well as promoting knowledge and recording of local, regional and national gastronomic culture. Regional development will thus be promoted through a link between academia and society, enabling the construction and real appropriation of multi-referential knowledge. In this context, the studies will be carried out within the proposed lines of research: – Social Gastronomy and Sustainability; Gastronomic Technology and Innovation.
