Abstract:

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.

Keywords:

Project-based learning, competence-based learning, scientific method, higher education, culinary innovation, food science.