Pintos López, Beatriz

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First Name
Last Name
Pintos López
Universidad Complutense de Madrid
Faculty / Institute
Ciencias Biológicas
Genética, Fisiología y Microbiología
Fisiología Vegetal
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Now showing 1 - 2 of 2
  • Publication
    Gastronomic botany and molecular gastronomy
    (International Association of Technology, Education and Development (IATED), 2011) Pérez-Urria Carril, Elena; Gómez Garay, Aranzazu; Ávalos García, Adolfo; Martín Calvarro, Luisa; Pintos López, Beatriz; Saco Sierra, M. Dolores; Martín Gómez, M. Soledad; Pérez-Alonso, María José; Puelles Gallo, María; Palá Paúl, Jesús; Cifuentes Cuencas, Blanca; Llamas Ramos, José Eugenio
    Complutense University of Madrid through the "Vicerrectorado de Calidad" develops projects to innovate and improve teaching quality. Among these projects is "Gastronomic Botany and Molecular Gastronomy" which aims to develop new materials and tools for the Virtual Campus and consequently offer new possibilities for teaching and training. Also this project organize and structure a new teaching matter for post-graduate education that will be an example of approach, relationship and cooperation between university and industry in the context of post-graduate learning and life-long learning. The project focuses on the idea that for most people, plants, algae and fungi are a group of organisms for which there are very different perceptions associated with different interests that make up what may be called areas of specialization in Plant Biology. The "plant world" extends their knowledge to different fields, including horticulture, food science, food, medicine, nutrition, natural products, drug industry or economic and social areas. There are three aspects around which is organized a body of knowledge related to gastronomy and "plant world": 1) Gastronomic Botany: use of plants, algae and fungi in food, 2) Nutrition and Health: Bioactive principles of functional foods, nutrigenomics 3) Economic Botany: social, economic and health aspects related to the plant products market. Gastronomy is a cultural object changing over time depending mainly on several factors: 1) raw material for food, 2) knowledge about the properties of some of these substances, 3) methods and techniques for the use of these materials. On the other hand, in recent years has been expanding and using the term "molecular gastronomy" to refer changes in processing food. Also all these aspects are related to two important questions: food safety and advances in functional foods and nutrigenomics.
  • Publication
    New approach to gastronomy from bioeconomy and academic activity
    (2012) Gómez Garay, Aranzazu; Martín Calvarro, Luisa; Pintos López, Beatriz; Ávalos García, Adolfo; Martín Gómez, M. Soledad; Pérez-Urria Carril, Elena
    The Complutense University of Madrid offers, besides the official educational programs, others specialized courses which aim is to update the knowledge and develop personal and professional competitions. These programs answer to a social demand on providing formation with professional immediate projection establishing a direct relation between the academic activity and the social reality. In this context we develop our project "Science and art in gastronomy: gastronomic botany and molecular gastronomy" with the aim to establish and organize the exchange of knowledge and business in this area. In this way we are working to join the scientific knowledge to the health and the social well-being, without losing the current perspective from the bioeconomy which look forward the generation of wealth and work.