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The meeting, organised by ACIGAS (Student Association of Gastronomic Sciences of the Universitat de València), will take place between 25 and 26 March in the Faculty of Pharmacy and Gastronomic Sciences and will gather students, professionals and experts to explore recent trends in the field.
The congress comes up as a meeting place among students, professionals and experts in the field, offering a very diverse and rewarding that includes presentations, roundtables, workshops and tastings. Key topics such as sustainability in the kitchen, utilisation of food, food marketing and ecological designation.
That way, the congress, that was inaugurated by the principal of the Universitat de València, M. Vicenta Mestre, and the dean of the Faculty of Pharmacy and Gastronomic Sciences. Hortensia Rico, offered presentations about sustainable containers and sustainability in the kitchen for 25 March. There were also debates about Regulatory Boards and Ecological Designation, utilisation of food and concluded with a wine tasting workshop in the charge of Vicente Flores.
26 March started with a conference of the “La mare que va” de ASINDOWN project, which consist of people with Down syndrome and intellectual disabilities. It continued with conferences about food marketing and utilisation of food. The session concluded with roundtables and debates about former students and winners of the Sapiña Awards, who acknowledge the professional trajectory and innovation in the field of gastronomy.
