{"id":64887,"date":"2025-05-30T13:53:45","date_gmt":"2025-05-30T11:53:45","guid":{"rendered":"https:\/\/canfali.com\/lalumnat-de-la-universitat-dalacant-presenta-els-treballs-dinvestigacio-sobre-gastronomia\/"},"modified":"2025-05-30T16:21:20","modified_gmt":"2025-05-30T14:21:20","slug":"lalumnat-de-la-universitat-dalacant-presenta-els-treballs-dinvestigacio-sobre-gastronomia","status":"publish","type":"post","link":"https:\/\/canfali.com\/ca-es\/lalumnat-de-la-universitat-dalacant-presenta-els-treballs-dinvestigacio-sobre-gastronomia\/","title":{"rendered":"Treballs d\u2019investigaci\u00f3 sobre gastronomia en la UA"},"content":{"rendered":"\n

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L\u2019alumnat de 3r del grau de Gastronomia i Arts Culin\u00e0ries de la Universitat d’Alacant ha presentat a D\u00e9nia els treballs d’investigaci\u00f3 de final de curs. Han sigut onze projectes que aborden la gastronomia des de perspectives molt diverses, com la neurodiverg\u00e8ncia, el patrimoni, la nutrici\u00f3, la comunicaci\u00f3 o les migracions i la identitat cultural.<\/p>\n\n

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Els treballs es van exhibir en format de p\u00f2sters informatius i van ser explicats al p\u00fablic per l’alumnat responsable de cadascun. Els t\u00edtols dels projectes presentats s\u00f3n els seg\u00fcents: Estudi comparatiu exploratori dels aspectes nutricionals de la gastronomia de l’ahir i del hui<\/em>, per Ana Miralles, Luc\u00eda Corrals i Carla G\u00f3mez; Migracions contempor\u00e0nies i identitat cultural gastron\u00f2mica<\/em>, per Isabo Salazar, David Mic\u00f3, Fiorella Perrone i Camilo Franco; Fusi\u00f3 gastron\u00f2mica i art culin\u00e0ria inclusiva: tend\u00e8ncies i objectius<\/em>, per Pau Bernab\u00e9, Laura Aznar i Esperanza Ballesteros; Innovaci\u00f3 i l’excel\u00b7l\u00e8ncia en alta cuina: llums i ombres de la gastronomia<\/em>, per Dar\u00edo Villaverde, Manuel S\u00e1nchez i Jorge Mar\u00ed; La neurodiverg\u00e8ncia, un repte per a la gastronomia?<\/em>, per Andrea S\u00e1nchez, Tania Valero, Daniel Calbet, Samuel Santana i Lluna Gonz\u00e1lez; Gastronomia i patrimoni<\/em>, per Diana Ayquipa, Rafael Anaya, Daniel Chen i Silvia Tar\u00ed; El valor de la gastronomia: ci\u00e8ncia, cultura i tecnologia<\/em>, per Lucila Fasanello, Ksenia Yugas, Sara Cuarta i Marta Tom\u00e1s; Ci\u00e8ncia darrere del forn i la rebosteria: import\u00e0ncia de les proporcions i els processos<\/em>, per Marta Clement i Luc\u00eda Gil; Funci\u00f3 emocional de la gastronomia: descripci\u00f3 i possibilitats en el cas de l’Alzheimer<\/em>, per Valeria Vi\u00fadez, Luc\u00eda G\u00f3mez, Sandra Hern\u00e1ndez, Alexandra \u00c1lamo i V\u00edctor Costa; Evoluci\u00f3 de la comunicaci\u00f3 en l’\u00e0mbit de la gastronomia: de la publicitat tradicional a les XXSS i els influencers<\/em>, per Ana Ballesta, Mar\u00eda Brandolini i Carmen Garc\u00eda; y El valor de la transmissi\u00f3 de la gastronomia local<\/em>, per Paula Carrasco, Pau Sirera, Jaume Tortosa i Blanca Gallego.<\/p>\n\n

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L’acte de presentaci\u00f3 dels treballs va estar organitzat per l’alumnat de l’assignatura de ‘Protocol i gesti\u00f3 d’esdeveniments en gastronomia’, que impartix la professora Rosa Torres, en col\u00b7laboraci\u00f3 amb GasterraUA- D\u00e9nia, la Facultat de Ci\u00e8ncies i l’Ajuntament de D\u00e9nia. L’alumnat de Protocol va apostar per fer un acte sostenible, que inclo\u00efa un programa de m\u00e0 elaborat amb paper plantable (tipus de paper ecol\u00f2gic i biodegradable que cont\u00e9 llavors en la composici\u00f3 que germinaran en plantar el paper despr\u00e9s d’usar-lo) o el c\u00e0tering responsable que es va servir als assistents.<\/p>\n\n

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Hi van intervindre en els parlaments de benvinguda l’alcalde de D\u00e9nia, Vicent Grimalt, la degana de la Facultat de Ci\u00e8ncies de la Universitat d’Alacant, Magdalena Garc\u00eda Irles, el vicedeg\u00e0 d’estudis de la Facultat de Ci\u00e8ncies, Antonio S\u00e1nchez, la directora de Gasterra, Juana Jord\u00e1, i el director de l’Oficina de la Innovaci\u00f3 i la Creativitat de D\u00e9nia, Floren Terrades.<\/p>\n\n

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