About this paper

Appears in:
Pages: 2631-2637
Publication year: 2011
ISBN: 978-84-615-3324-4
ISSN: 2340-1095

Conference name: 4th International Conference of Education, Research and Innovation
Dates: 14-16 November, 2011
Location: Madrid, Spain

GASTRONOMIC BOTANY AND MOLECULAR GASTRONOMY

The Complutense University of Madrid through the "Vicerrectorado de Calidad" is initiating projects to innovate and improve teaching quality. Among these projects is "Gastronomic Botany and Molecular Gastronomy" which aims to develop new materials and tools for the Virtual Campus and consequently offer new possibilities for teaching and training. Also this project organize and structure a new teaching matter for post-graduate education that will be an example of approach, relationship and cooperation between university and industry in the context of post-graduate learning and life-long learning.

The project focuses on the idea that for most people, plants, algae and fungi are a group of organisms for which there are very different perceptions associated with different interests that make up what may be called areas of specialization in Plant Biology. The "plant world" extends their knowledge to different fields, including horticulture, food science, food, medicine, nutrition, natural products, drug industry or economic and social areas.

There are three aspects around which is organized a body of knowledge related to gastronomy and "plant world": 1) Gastronomic Botany: use of plants, algae and fungi in food, 2) Nutrition and Health: Bioactive principles of functional foods, nutrigenomics 3) Economic Botany: social, economic and health aspects related to the plant products market.
Gastronomy is a cultural object changing over time depending mainly on several factors: 1) raw material for food, 2) knowledge about the properties of some of these substances, 3) methods and techniques for the use of these materials, 4) introduction of new materials from agriculture and livestock.

On the other hand, in recent years has been expanding and using the term "molecular gastronomy" (Hervé This and Nicholas Kurti) to refer to the food changes experienced in kitchen processing .

Also all these aspects are related to two important questions: food safety and advances in functional foods and nutrigenomics.
@InProceedings{AVALOSGARCIA2011GAS,
author = {Avalos Garc{\'{i}}a, A. and Cifuentes Cuencas, B. and G{\'{o}}mez Garay, A. and Llamas Ramos, J.E. and Martin Calvarro, L. and Mart{\'{i}}n G{\'{o}}mez, S. and Pal{\'{a}} Paul, J. and P{\'{e}}rez Alonso, M.J. and P{\'{e}}rez-Urria, E. and Pintos L{\'{o}}pez, B. and Puelles Gallo, M. and Saco Sierra, M.D.},
title = {GASTRONOMIC BOTANY AND MOLECULAR GASTRONOMY},
series = {4th International Conference of Education, Research and Innovation},
booktitle = {ICERI2011 Proceedings},
isbn = {978-84-615-3324-4},
issn = {2340-1095},
publisher = {IATED},
location = {Madrid, Spain},
month = {14-16 November, 2011},
year = {2011},
pages = {2631-2637}}
TY - CONF
AU - A. Avalos García AU - B. Cifuentes Cuencas AU - A. Gómez Garay AU - J.E. Llamas Ramos AU - L. Martin Calvarro AU - S. Martín Gómez AU - J. Palá Paul AU - M.J. Pérez Alonso AU - E. Pérez-Urria AU - B. Pintos López AU - M. Puelles Gallo AU - M.D. Saco Sierra
TI - GASTRONOMIC BOTANY AND MOLECULAR GASTRONOMY
SN - 978-84-615-3324-4/2340-1095
PY - 2011
Y1 - 14-16 November, 2011
CI - Madrid, Spain
JO - 4th International Conference of Education, Research and Innovation
JA - ICERI2011 Proceedings
SP - 2631
EP - 2637
ER -
A. Avalos García, B. Cifuentes Cuencas, A. Gómez Garay, J.E. Llamas Ramos, L. Martin Calvarro, S. Martín Gómez, J. Palá Paul, M.J. Pérez Alonso, E. Pérez-Urria, B. Pintos López, M. Puelles Gallo, M.D. Saco Sierra (2011) GASTRONOMIC BOTANY AND MOLECULAR GASTRONOMY, ICERI2011 Proceedings, pp. 2631-2637.
User:
Pass: