About this paper

Appears in:
Pages: 1586-1592
Publication year: 2019
ISBN: 978-84-09-08619-1
ISSN: 2340-1079
doi: 10.21125/inted.2019.0477

Conference name: 13th International Technology, Education and Development Conference
Dates: 11-13 March, 2019
Location: Valencia, Spain

APPLYING SCIENTIFIC KNOWLEDGE TO CULINARY INNOVATION

The development of creativity and the acquisition of skills based on the application of the scientific method are among the diverse innovative teaching tools in higher education, aimed at the student's learning process.

At present, creativity, innovation and good work have become an asset in gastronomy. Thus, in recent years the use of the term "molecular gastronomy" has been extended to refer to the application of science to culinary practice, reflecting how the evolution of gastronomy is linked to science.

Our goal is the convergence of two fields, gastronomy and science; applying both in a complementary way, with the aim of increasing knowledge and developing personal and professional skills in students of the Gastronomy degree at the CEU Cardenal Herrera University. In this educational experience, students develop a culinary project (PBL, project-based learning), through teamwork, in which they apply the scientific methods and the knowledge and skills acquired in the subjects of Chemistry and Biochemistry of Food and Applied Microbiology, which has allowed them to acquire specific and transversal competences.

Thanks to this project the students have developed a learning based on competences that will be required later in their professional life, where "learning by doing" takes place by working as a team, developing real projects, promoting entrepreneurship and promoting autonomy and decision making. The activity has been valued very positively by the students. The results obtained with our teaching strategy encourage us to continue in this direction.
@InProceedings{GONZALEZROSENDE2019APP,
author = {Gonz{\'{a}}lez-Rosende, M.E. and Paradells-Navarro, S. and Marzo-Mas, A. and Galiana, C. and Ferrer-Momblach, J.},
title = {APPLYING SCIENTIFIC KNOWLEDGE TO CULINARY INNOVATION},
series = {13th International Technology, Education and Development Conference},
booktitle = {INTED2019 Proceedings},
isbn = {978-84-09-08619-1},
issn = {2340-1079},
doi = {10.21125/inted.2019.0477},
url = {http://dx.doi.org/10.21125/inted.2019.0477},
publisher = {IATED},
location = {Valencia, Spain},
month = {11-13 March, 2019},
year = {2019},
pages = {1586-1592}}
TY - CONF
AU - M.E. González-Rosende AU - S. Paradells-Navarro AU - A. Marzo-Mas AU - C. Galiana AU - J. Ferrer-Momblach
TI - APPLYING SCIENTIFIC KNOWLEDGE TO CULINARY INNOVATION
SN - 978-84-09-08619-1/2340-1079
DO - 10.21125/inted.2019.0477
PY - 2019
Y1 - 11-13 March, 2019
CI - Valencia, Spain
JO - 13th International Technology, Education and Development Conference
JA - INTED2019 Proceedings
SP - 1586
EP - 1592
ER -
M.E. González-Rosende, S. Paradells-Navarro, A. Marzo-Mas, C. Galiana, J. Ferrer-Momblach (2019) APPLYING SCIENTIFIC KNOWLEDGE TO CULINARY INNOVATION, INTED2019 Proceedings, pp. 1586-1592.
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