COMUNICACIONES ORALES
| OC - 01 | Physicochemical study of iberian pork loin cooked at low temperature “sous vide” |
| OC - 02 | Food rituals in turkish family wedding ceremonies in Agean, Turkey |
| OC - 03 | Breakfast composition of schoolchildren in Madrid city and its association with the place where breakfast is consumed: enpimad study |
| OC - 04 | Distaste of food – you are what you don’t eat |
| OC - 05 | Tasting the future: novel protein acceptance in spain vs. The Netherlands |
| OC - 06 | Exploring the link between vegetable consumption and food neophobia in adults |
| OC - 07 | A seat at the table: the impact of community cooking and dining experiences on the wellbeing of individuals seeking asylum |
| OC - 08 | Older adults and co-creation of plant-based culinary innovations |
| OC - 09 | Evaluating consumer acceptance of insect-based foods |
| OC - 10 | De re coquinaria, the recipe book of Apicius. A model of food in Rome |
| OC - 11 | Authenticity in haute cuisine: development and validation of a scale for luxury restaurants |
| OC - 12 | Personalized gastronomy: application of nutrigenetics in the design of dishes tailored to each individual |
| OC - 13 | Artificial intelligence in gastronomy: recipe creation and aroma profiling using chatgpt and gemini chatbots |
| OC - 14 | Nutritional gastronomic analysis. A new tool to empower professionals and consumers |
| OC - 15 | Cricketella: a sustainable, insect-based and high protein alternative to nutella consumption |
| OC - 16 | Edible insects on the menu: chefs’ perspectives and gastronomy’s role in acceptance |
| OC - 17 | The revaluation of the mediterranean gastronomic heritage: teaching cooking and eating from the valencian culinary traditions |
| OC - 18 | Co-creating a social media culinary intervention for catalan university students using social cognitive theory to improve diet quality and cooking self-efficacy |
| OC - 19 | Exploring sensory perception: a biometric and virtual approach to gustatory stimulation |
| OC - 20 | Development and sensory characterization of gluten-free pasta from purple corn |
| OC - 21 | Gastronomy of novel foods and cross-cultural differences – the case of jellyfish |
| OC - 22 | Performative restaurants: a future scenario for creative gastronomy? Exploring forms of gastro- activism in Mugaritz and the alchemist |
| OC - 23 | Cross-cultural food experiences |
| OC - 24 | Impact of sedentary lifestyle on food consumption and adherence to the mediterranean diet |
| OC - 25 | White crowberries as potential nutraceuticals against neurodegeneration |
| OC - 26 | Current culinary techniques in Spanish households: challenges for home cooking |
| OC - 27 | Sustainable plates and mindful palates: a two-phase approach to teaching food ethics |
| OC - 28 | Assessing food literacy in Spanish adults over 65 years old. The myfood4senior project |
| OC - 29 | Diabetes health and wellness coaching service: improving self-management for type 2 diabetes in ealing, London |
| OC - 30 | The recipe similarity network: a new powerful algorithm to extract relevant information from cookbooks |
| OC - 31 | Policy narratives of sustainable entrepreneurship in the food sector |
| OC - 32 | Forgotten or occasional dishes in the gastronomy of the different autonomous communities of Spain |
| OC - 33 | Culinary education and gastronomic heritage as tools for health promotion |
| OC - 34 | The lost taste from the lab to the table |
| OC - 35 | Tapas in company |
| OC - 36 | Monitoring the spanish food and beverage market: TABULA™, a new branded food composition database |
| OC - 37 | Does emotional state influence adherence to a healthy mediterranean diet pattern? |
| OC - 38 | Monitoring the impact of food reformulation in the spanish food and beverage market: evolution of the diet of spanish teenagers |
| OC - 39 | Sustainability in the framework of higher education in gastronomy: formal contents and hidden curriculum |
SPAIN GASTRONOMY CONFERENCE 2025
CALENDARIO
Finalizado el plazo para el envío de resúmenes
21 de febrero de 2025
Notificación de la aceptación y asignación de los resúmenes (oral o póster)
3 de marzo de 2025
Fecha límite de inscripción anticipada
4 de marzo de 2025
Apertura de la inscripción estándar
23 de marzo de 2025
Plazo de inscripción estándar
27-29 de marzo de 2025
Fechas de la conferencia
Para mantenerse informado sobre la Spain Gastronomy Conference envíe un correo electrónico a spaingastronomyconference2025@mastercongresos.com
POSTERS
| P-01 | Knowledge of the gastronomic traditions of rural women in Sierra de Segura |
| P-02 | Avolution lab, first global innovation hub for the avocado value chain |
| P-03 | Impact of food and beverage reformulation on daily diet: a comparative pilot study between 2015 and 2024. Nutri2fen® nutritional assessment program. |
| P-04 | Senses and swedish wine experiencead at different temperatures |
| P-05 | A new type of natural hog casing for the production of cured meat products reduces bacterial counts, increases percentage of lactic acid bacteria and could be useful for the reduction of the salt intake in consumers |
| P-06 | Perception and acceptance of insect-based products by genz and millennials using a sensorytasting and quantitative questionnaire |
| P-07 | Zhi art space in hongkong, the gastronomy theater |
| P-08 | Protection measures for the food culture of yangtze river basin |
| P-09 | Nutritional quality of school menus for children with celiac disease |
| P-10 | Grilled veal fillet and stewed veal: nutritional composition and lipid oxidation |
| P-11 | Artificial sweeteners and cardiovascular disease: a systematic review and meta-analysis |
| P-12 | Can culinary habits be shaped by early exposure? |
| P-13 | Application of jar-based sensory analysis for development and improvement of local white and red vermouths |
| P-14 | Impact of sustainable culinary procedures on technological and sensorial characteristics of fresh sausages |
| P-15 | Yoghurt as a health signaller: an analysis of the relationship between health and nutrition in Spain |
| P-16 | Enhancing the sensory appeal of plant-based meat alternatives: a consumer-centred approach |
| P-17 | Wild edible fruits: from tradition to gastronomic innovation |
| P-18 | The potential of gastronomy in public meal settings |
| P-19 | Postgraduate studies in gastronomic sciences in Spain |
| P-20 | Nutritionally adequate and culturally based breakfast models for Europe. The breakfast toolkit project |
| P-21 | Gastronomy from an agroecological perspective |
| P-22 | Cuisine, culture, diversity and identity: the turkish breakfast |
| P-23 | Dietary quality among aeronautical military personnel: an evaluation based on the spanish healthy eating index (iase) |
| P-24 | Evolution of adherence to the mediterranean diet (kidmed) in students of the university of Cordoba (Spain) |
| P-25 | Consumption patterns of soft drinks and snacks among students at the university of Cordoba in Spain. |
| P-26 | Standardisation and nutritional assessment of the pozole colimense |
| P-27 | Nutritional relevance of the typical gastronomy of Zumbahua - Ecuador |
| P-28 | Evaluation of the nutritional status of the population of Zumbahua (Ecuador) |
| P-29 | Enhancing bread quality: impact of pulse and pseudocereal flours on texture, structure and sensory perception |
| P-30 | Valorization of grape pomace in chocolate-based products by a circular gastronomy approach. Processing and sensory evaluation. |
| P-31 | Educating children in nutrition: the Public Health Classroom of the Community of Madrid |
| P-32 | Consumption of legumes in school canteens in the Community of Madrid: monthly frequency and culinary techniques used |
| P-33 | Frequency of consumption and forms of presentation of the vegetables group in schools in the Community of Madrid |
| P-34 | The consumption of fish in school cafeterias in the Community of Madrid: monthly frequency, offered species, and culinary preparations |
| P-35 | Assessment of the recommended consumption frequencies of the main food groups in school cafeterias in the Community of Madrid |
| P-36 | The cook2diabeat training program: content and co-validation of a culinary medicine program for type 2 diabetes management |
| P-37 | Promoting healthy eating, groups with special needs and socially vulnerable situations: a community experience in culinary medicine |
| P-38 | Mediterranean diet adherence in spanish children and adolescents and its association with new cardiometabolic factors |
| P-39 | Evaluating knowledge and sustainable dietary practices in a university population |
| P-40 | Smart sensor tray for advanced analysis of consumer eating behavior |
SPAIN GASTRONOMY CONFERENCE 2025
CALENDARIO
Finalizado el plazo para el envío de resúmenes
21 de febrero de 2025
Notificación de la aceptación y asignación de los resúmenes (oral o póster)
3 de marzo de 2025
Fecha límite de inscripción anticipada
4 de marzo de 2025
Apertura de la inscripción estándar
23 de marzo de 2025
Plazo de inscripción estándar
27-29 de marzo de 2025
Fechas de la conferencia
Para mantenerse informado sobre la Spain Gastronomy Conference envíe un correo electrónico a spaingastronomyconference2025@mastercongresos.com
NORMAS GENERALES PARA EL ENVÍO DE ABSTRACTS
- Todos los resúmenes deberán ser enviados a través del formulario de la página web oficial.
- El formato de presentación podrá ser Comunicación oral o Póster
- El comité científico escogerá la modalidad de presentación definitiva de cada uno de los resúmenes.
- Una vez enviado el resumen, el autor recibirá automáticamente un e-mail de acuse de recibo, en el que podrá comprobar el texto y los datos enviados. Es responsabilidad del autor contactar con la secretaría técnica en caso de no recibir dicho acuse de recibo automático o si hubiera algún error en los datos enviados: spaingastronomyconference2025@mastercongresos.com
- Después de la revisión de los resúmenes por el comité científico, el resultado de la evaluación se notificará a los autores el viernes, 21 de febrero de 2025.
- Los abstracts se dividirán en áreas temáticas:
ÁREAS TEMÁTICAS
- GASTRONOMÍA, NUTRICIÓN Y SALUD.
- INVESTIGACIÓN E INNOVACIÓN EN GASTRONOMÍA.
- GASTRONOMÍA SOSTENIBLE.
- ASPECTOS SOCIALES DE LA ALIMENTACIÓN.
- EDUCACIÓN EN GASTRONOMÍA Y NUTRICIÓN A LO LARGO DE LA VIDA.
- CIENCIA SENSORIAL. CIENCIA DEL CONSUMIDOR.
- DIETA MEDITERRÁNEA Y OTRAS DIETAS Y ESTILOS DE VIDA TERRITORIALES.
- GASTRONOMÍA Y RESTAURACIÓN COLECTIVA: COMEDORES ESCOLARES, COMEDORES DE EMPRESA, RESIDENCIAS DE ANCIANOS Y HOSPITALES.
- POLÍTICAS Y PROGRAMAS DE PROMOCIÓN DE LA GASTRONOMÍA, LA NUTRICIÓN Y LA SALUD.
- LA GASTRONOMÍA COMO EXPRESIÓN DE LA CULTURA Y EL ARTE.
El resumen tendrá una extensión máxima de 300 palabras. Puede consultar la plantilla aquí
No se admiten tablas, ni gráficos en el abstract.
Los autores serán un máximo de siete.
Es obligatorio que el autor presentador esté inscrito en el congreso.
Se aceptarán como máximo 2 resúmenes por cada persona inscrita.
SPAIN GASTRONOMY CONFERENCE 2025
CALENDARIO
Finalizado el plazo para el envío de resúmenes
21 de febrero de 2025
Notificación de la aceptación y asignación de los resúmenes (oral o póster)
3 de marzo de 2025
Fecha límite de inscripción anticipada
4 de marzo de 2025
Apertura de la inscripción estándar
23 de marzo de 2025
Plazo de inscripción estándar
27-29 de marzo de 2025
Fechas de la conferencia
Para mantenerse informado sobre la Spain Gastronomy Conference envíe un correo electrónico a spaingastronomyconference2025@mastercongresos.com
