RT Journal Article T1 New approach to gastronomy from bioeconomy and academic activity A1 Gómez Garay, Aranzazu A1 Martín Calvarro, Luisa A1 Pintos López, Beatriz A1 Ávalos García, Adolfo A1 Martín Gómez, M. Soledad A1 Pérez-Urria Carril, Elena AB 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 professionalimmediate 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 thegeneration of wealth and work. SN 978-84-695-3491-5 YR 2012 FD 2012 LK https://hdl.handle.net/20.500.14352/42290 UL https://hdl.handle.net/20.500.14352/42290 LA eng NO [1] Avalos García, A. Cifuentes Cuencas, B., Gómez Garay, A., Llamas Ramos, J.E., Martin Calvarro, L., Martín Gómez, M.S., Palá-Paul, J., Pérez Alonso, M.J., Pérez-Urria, E., Pintos López, B., Puelles Gallo, M. , Saco, M.D. (2011). Gastronomic Botany and Molecular Gastronomy. Proceedings of ICERI 2011 Conference, pp. 2631- 2637.[2] Burtin, P. (2003). Nutritional value of seaweeds. Electro. J. Environ. Agric. Food Chem. ISSN: 1579-4377.[3] OECD-FAO Agricultural Outlook 2010.[4] Hasler, F.M. (2002). Functional foods: benefits, concerns and challenges – a position paper from the American Council on Science and Health. J. Nutr., 132, pp. 3772-3781.[5] PIMCD nº 47 2011-2012. Vicerrectorado de Calidad. Complutense University of Madrid.[6] Puelles, M. (2004). Distribución Comercial. McGraw-Hill 84-481-4074-5. DS Docta Complutense RD 6 may 2024