Banca de QUALIFICAÇÃO: FABIANA DE JESUS PEREIRA

Uma banca de QUALIFICAÇÃO de MESTRADO foi cadastrada pelo programa.
STUDENT : FABIANA DE JESUS PEREIRA
DATE: 29/08/2025
TIME: 13:00
LOCAL: Universidade Federal Rural do Rio de Janeiro (UFRRJ)
TITLE:

Development of educational material on Ecogastronomy for Culinary Arts educators

KEY WORDS:

education, green gastronomy, sustainable gastronomy, Non-Conventional Food Plants

PAGES: 30
BIG AREA: Ciências Agrárias
AREA: Agronomia
SUMMARY:

The pursuit of healthier and more sustainable food has been influencing debates and research on Organic Gastronomy. This approach is not limited to the choice of ingredients free from pesticides and synthetic fertilizers, but also encourages practices that respect natural cycles in food management and promote a more balanced food system. In the academic and professional sphere, Ecogastronomy is a concept that combines the principles of sustainability, the appreciation of local food cultures, and environmental awareness in the preparation and consumption of food. In the academic context, Culinary Arts education has been incorporating socio-environmental concerns and critical views of culinary practice, considering that there is a growing convergence between Gastronomy and Environmental Education, demanding an education that dialogues with local values, science, and sustainability. Despite the relevance of Organic Gastronomy and Ecogastronomy, there are still challenges in the training of educators in the fields of Gastronomy and Hospitality, who often face difficulties in incorporating these themes into the classroom. The scarcity of guiding teaching materials, combined with structural and cultural barriers, impacts the dissemination of this knowledge in gastronomic education. In light of this reality, this research proposes the the development of an educational product aimed at training teachers in Gastronomy for teaching Organic Gastronomy and Ecogastronomy. The material to be produced will be an educational guide with tested and validated recipes, using organic foods and Non-Conventional Food Plants (NCFPs). The research will be conducted in the region where the student is from, with its own infrastructure and resources for the experimental stage of recipe development. The workshop, located in the Realengo neighborhood, will be equipped to allow the preparation and validation of the recipes that will make up the educational material. The target audience for this educational product is teachers in the fields of Gastronomy and Hospitality who seek technical support for implementation organic foods in their courses, both in formal environments, colleges, vocational courses, technical schools, and informal teaching, workshops, and virtual formats. With this initiative, it aims to fill an existing gap in the training of professionals in the field, promoting an education more aligned with the principles of agroecology and sustainability. Thus, it seeks to contribute to the dissemination of Organic Gastronomy and Ecogastronomy as viable and necessary paths for the food of the future, encouraging the creation of a network of educators committed to training conscious professionals capable of transforming the relationship between food production and consumption.

COMMITTEE MEMBERS:
Presidente - 2256765 - ELGA BATISTA DA SILVA
Externo ao Programa - 3408878 - RAFAEL CUNHA FERRO - UFRRJExterna à Instituição - CAMILA DA SILVA VAZ BRANCO