Gastronomy and nutrition: professional and personal point of view

• Autor(a) principal: Souza Paiva, Andréa Carla Mendonça de
• Data de Publicação: 2018
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Ibero-Americana de Estudos em Educação (Online)
• Texto Completo: https://periodicos.fclar.unesp.br/iberoamericana/article/view/11111
• topic: Nutritionist; Dietitian; Molecular gastronomy; Education; Professor.; Nutricionista; Gastronomía molecular; Profesor; Formación complementaria.; Nutricionista; Gastronomia molecular; Formação complementar; Professor.

Gastronomy is a science studied many centuries ago by several researchers who seek to know this field beyond the cooking principles. It is important to highlight that several equipment, utensils and culinary processes arose from the curiosity of these scholars. However, this field is still relatively unknown in the scientific environment that is dedicated to research the nutrition. Although it has already been included in the curriculum of Nutrition courses, the perspective of the gastronomy is still under the point ofview of cooking. Therefore, this field of knowledge, which is directly related to the collective dietstudy, could be better explored in universities, more specifically in the academic research. This would favor the learning process of recentgraduates, both in gastronomy and molecular gastronomy, since the collective diet labor market is growing and has a high rate of employability. Based on these considerations, I present in this paperan experience report as a nutritionist. I also highlight here the possibilities that have arisen during my learning about gastronomy; and, in addition to that, I note the difficulties encountered as a professor to carry out technical visits for pedagogical purposes to the food industry.