The second promotion of the Degree in Gastronomy and Culinary Arts of the University of Alicante has culminated its training with the presentation of its end-of-degree projects (TFG) in an act open to the public that was held yesterday at the Library of Dénia.
The day began with the student María Fernanda Duarte, who has completed her double degree in gastronomy from the University of Vale do Itajaí (Brazil) and the University of Alicante, according to the existing agreement between both institutions. The student has defended a gastronomic business entrepreneurship project based on scientific knowledge, innovation, culture and culinary management. In addition, this new restaurant model contemplates sustainability through energy savings, the use of organic and zero kilometer products, the cultivation of its own garden and the sale of organic waste produced in its kitchen.
Two of the papers chose the field of neurogastronomy for their study. The first of them focused on the benefits of cocoa consumption. The work presented by the student María Barba is based on multisensory cooking and the analysis of the aromas and sensations of well-being caused by the consumption of dark chocolate. Cocoa has a high content of flavonoids, a natural compound with antioxidant and neuroprotective effects that improves cognitive performance. In addition, it contains stimulant substances such as caffeine and theobromine that promote concentration.
The second research, defended by Sebastián Siman, has aimed to analyze the different gastronomic techniques and their relationship with neurocognitive processes. It is based on applying the principles of neurogastronomy and multisensory cooking in different areas of psychology, in order to promote well-being, positive emotions and mental health of people.
For his part, Adrián Guillén reviewed the gastronomy of the American blue crab Callinectes sapidus, an exotic species classified as potentially invasive in Spain. In the Valencian Community, its bycatch in fishing gear of other species is sold at markets, but a specific regulation and more efficient strategies for its fishing are being studied.
This crustacean is considered one of the 100 most harmful invasive species in the Mediterranean. One of the formulas to reduce their number is to capture them for consumption. Although its gastronomic possibilities are many (delicious flavour, weight that can reach more than a kilo and cheap price) it plays against this strategy that there are no culinary references in our area that encourage consumers to cook them.
The jury was made up of professors Segundo Ríos (director of the Torretes Biological Station Botanical Garden), Arantzazu Valdés (coordinator of the Gastronomy and Culinary Arts Degree) and Enrique Moltó (GASTERRA academic coordinator).
After the defense of the works, the members of the court highlighted the quality and originality of the projects presented. For her part, the coordinator of the Degree in Gastronomy and Culinary Arts, Professor Arantzazu Valdés, stated that "in the diversity of these presentations it is possible to observe the multidisciplinary profile of the figure of the gourmet, the result of their training during the four courses academics that have been taught at the UA.”
