Gómez Garay, María AranzazuMartín Calvarro, LuisaPintos López, BeatrizÁvalos García, AdolfoMartín Gómez, María SoledadPérez-Urría Carril, Elena2023-06-202023-06-202012978-84-695-3491-5https://hdl.handle.net/20.500.14352/42290The 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.engjournal articleopen access392.81GastronomyBioeconomyHealthSocial well-beingNew learning and teaching modelBiologíaDietética y nutrición (Medicina)Comercio24 Ciencias de la Vida3206 Ciencias de la Nutrición5304.03 Comercio exterior