Education and TrainingNew generations that are interested in food are incorporating the idea that gastronomy comprises an important part of the cultural heritage of any country. Although at a quick glance the food system could be summarized as food that is produced, transformed, and consumed, it is evident that it consists of many more phenomena. In fact, it is a valuable tool to know the behavior and nature of a certain society. The equilibria on which any food model is based are complex and sensitive. They are the result of interrelated and indivisible cultural, environmental, social, economic & productive phenomena.
As beings forced to eat daily for our survival, we try to decipher the mechanisms that govern our diet and the laws on which our appetite is expressed. Hunger, satiety, taste, smell, touch, appearance, desire, memory rejection are some of the tools through which we generate links with food. What is at the bottom of these relationships? Are they genetic, cultural, physiological, hormonal, perhaps psychological? It is clear that a single perspective is not enough to explain such a complex event.
We develop content that deals with the physicochemical properties of foods (dispersed systems -foams, emulsions, gels, etc ... -) or their rheological behavior, among other aspects. We prepare exercises to uncover the mechanisms of perception; taste, smell, taste, texture, appearance, even sound and its relationship to metabolism. Why do we eat what we eat? What aspects influence food preference? How does a chef play with them, and the food industry…? We provide training material that starts from experience in haute cuisine. We look for updated references through which to bring cuisine, from the most traditional to the most experimental, to the food industry, and vice versa
We provide training both with groups of students who come exclusively from the gastronomy branch and with participants of a master's degree in gastronomic sciences. Here, individuals with very diverse backgrounds and a totally transversal approach to gastronomy meet. We enjoy sharing the program with professionals as diverse as sociologists, historians, designers, psychologists, artists, scientists, researchers, or people in the sector.
