Students of the Degree in Gastronomic Sciences study the avant-garde trends in gastronomy field in the first Conferences in Gastronomic Sciences which took place between 6 and 8 April.
During three days, the scientific applications of gastronomy has been studied, the contribution of firms linked to gastronomic sciences in the framework of the Valencian economy has been debated, with the participation of the director of the Valencia Tourism Foundation, of the head of the Valencia Federation of Hotel and Tourism and of the Valencian Tourist Agency, as well as the challenge of business entrepreneurship, with the participation of Manuel Alonso, Llavorium, Novaterra Foundation and Javi Navarro. These conferences also studied cuisine in different parts of the world and the ‘green’ dimension of cuisine.
Thus, under the denomination ‘Gastroverde’ (‘Gastrogreen’), in these conferences we studied macrobiotic cooking and the applications of herbal remedies in gastronomy, with the contribution of Patricia Bloom and of Herbolario Navarro; professors Pedrós, Sapiña and Terrades have participated in ‘Gastrociencia’ (‘Gastroscience’) by presenting the scientific dimension in the kitchen, while Hugo Brull has developed a low-temperature cooking workshop; Tamara Aguilar and Alba Estévez have presented the role of spices in international cuisine and the restaurant La Malaquina has participated in an exotic cuisine workshop.
With this last part of the conferences, ‘Gastromundo’ (‘Gastroworld’), have concluded in three intense days that started with a bakery workshop given by Jesús Machí at the Valencia Tourism Centre. The Darwin Room and the Conferences Room of the Faculty of Pharmacy of the Burjassot Campus of the Universitat de València have been the places that hosted these varied activities organised by the students of the Degree in Gastronomic Sciences with the support of the Faculty of Pharmacy and the Office of the Vice-Principal for Studies of the Universitat.
Professors, firms and institutions have collaborated in conferences that have been organised with the same spirit with which the degree has been designed: a cross-cutting and multidisciplinary look in gastronomic sciences from collaborative and participative work between sectors and organisations.
The Degree in Gastronomic Sciences of the Universitat de València is the first official university degree taught in Spain in a public university and at public rates. As a university degree its aim is to train professionals with a good base of scientific, technologic, health and business management knowledge, able of designing projects and of managing gastronomic services in the professional fields of haute cuisine, of commercial and collective catering and of food industry. Also, the degree qualifies to develop and promote creativity, innovation and research in the world of gastronomy, of great social and economic impact, giving an answer to the changes that are produced in the field of food, in the perception of cuisine and in the new consumption ways.
