PREIT-tour Researcher from the University of Cuenca at Gastromonde 2025 👩🍳 🌱📚
- plataforma PREIT-TOUR
- May 5
- 1 min read
From April 28 to May 1, the Universidad San Francisco de Quito (USFQ) brought together the best of the culinary world at the Gastromonde International Congress 🌎👩🍳👨🍳. Our PREIT-tour researcher, Maricruz Iñiguez, was there sharing and learning alongside world-class chefs 🎓🔍.
What went down at Gastromonde?
High-flying masterclasses 🚀: national and international guests showcased cutting-edge techniques, creative uses of local ingredients, and planet-friendly cooking methods 🌱♻️.
Conscious cooking 💚🥕: we learned how to use every part of our ingredients to cut waste and pack our dishes with flavor and nutrition.
100% interdisciplinary 🔬🎨🎶: gastronomy blended with biology, nutrition, art, food engineering, tourism, communication, anthropology, linguistics—even psychology. A true knowledge fest!
Through lectures, panels, and workshops, we discussed the critical role of higher education in training professionals ready for today’s challenges: creativity, sustainability, and cultural roots 🌾📚.
Gastromonde was more than just a conference—it was an exchange platform:
Inspiration for new recipes 🍜
Ideas for healthy, responsible projects 👩🔬
Academia-industry connections 🤝
In short, a space driving a gastronomy committed to human development and respect for local regions and products 🌍❤️. See you at the next edition!
Photos: Maricruz Iñiguez
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