Research Group in Cuisine and Gastronomy
The Cuisine and Gastronomy Research Group at the CETT Barcelona School of Tourism, Hospitality and Gastronomy studies gastronomy from our daily lives to Haute Gastronomy. Gastronomy is understood as the science that studies the art of preparing good food, from the raw materials and the understanding of what is happening during cooking to the design of the final preparation.
The activities focus on the study of culinary and gastronomic sciences from three large blocks such as sustainability, innovation and gastrohealth. The holistic vision of gastronomy can share the following three lines of research in a transversal way:
Research lines
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Sustainable Gastronomy
One in every three kilos of food produced is lost or wasted, which not only implies a problem of economic efficiency, but also generates an environmental and social impact.
In this line of research, culinary techniques and processes are developed to revalue products derived from food waste and inedible parts to transform them into new products and ingredients. Likewise, a circular and sustainable economy is favored, giving added value to these products.
Keywords: food waste, circular economy, natural resources, synergies.
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Innovation and Creativity in Gastronomy
The gastronomy sector is changing, and is evolving towards an area where technology merges with tradition through creativity and innovation.
Innovation and creativity allow ideas to be transformed into new products, processes or services through the use of new techniques and ingredients.
Keywords: fine dining, experiences, vegan products, gastronomic revolution, textures.
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Gastrohealth
Gastrosalud was born from the fusion of two great disciplines: gastronomy and health. The importance of this binomial lies in the fact that gastronomy, both from a sensory and nutritional point of view, plays a prominent role in people's quality of life.
Therefore, the objective of this line of research is to generate knowledge around the relationship between gastronomy and health to value the role of gastronomy in improving our living conditions.
Keywords: sensory alterations, intolerances, visual perceptions, nutritional requirements
The GRCiG is integrated into the Tourism, Hospitality and Gastronomy Research Group (TURHOGA), recognized as an Emerging Research Group by the University and Research Grant Management Agency of the Generalitat de Catalunya, with file number 2021-SGR- 00939.
Memories
The Cooking and Gastronomy Research Group offers a visualization of the group's main lines of work, as well as material related to studies and training projects. These actions are collected in the following reports of the last courses:
