Abstracts Submission
Abstracts deadline submission: October, 15.
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THE IMPORTANCE OF THE PRODUCT FOR GOOD GASTRONOMY: THE ROLE OF FOOD QUALITY CERTIFICATION
GASTRONOMY, NUTRITION AND HEALTH
MEDITERRANEAN DIET AND LIFESTYLES : LESSONS AND CHALLENGES. OTHER TERRITORIAL DIETS
SOCIAL ASPECTS OF FOOD
EDUCATION IN GASTRONOMY AND NUTRITION ACROSS THE LIFE. The need for a minimum common framework of knowledge in gastronomy, food, and nutrition.
THE POWER OF THE SENSES: TASTE, SIGHT, SMELL, TOUCH, HEARING
GASTRONOMY, PLEASURE AND HAPPINESS
SUSTAINABLE GASTRONOMY
GASTRONOMY AS AN EXPRESSION OF CULTURE AND ART
GASTRONOMY, TOURISM AND ECONOMY
GASTRONOMY AND COLLECTIVE CATERING: SCHOOL CANTEENS, COMPANY CANTEENS, NURSING HOMES, AND HOSPITALS
INTERGENERATIONAL GASTRONOMY
GASTRONOMY IN THE MEDIA AND SOCIAL NETWORKS: STRENGTHS AND WEAKNESSES
RESEARCH AND INNOVATION IN GASTRONOMY: MODELS OF SUCCESS
GASTRONOMY TRENDS IN THE 21st CENTURY
GLOBALISATION OF GASTRONOMY: BENEFIT OR RISK?
POLICIES AND PROGRAMMES FOR THE PROMOTION OF GASTRONOMY. GASTRONOMIC LEGACIES: HOW TO PROTECT AND PROMOTE THEM?
ARTIFICIAL INTELLIGENCE IN GASTRONOMY
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