On the 17th, 18th and 19th November, the Gastronomic Sciences Association of the UV (ACIGA) held the Third Congress of Gastronomic Sciences online at the Faculty of Pharmacy of the University of València (UV).
In this edition, the sessions concentrated on the sustainable gastronomy, transition and innovations that may contribute to healthier eating. Furthermore, the consequences of COVID-19 on the catering and hotel industry, as well as the role that chefs play in this crisis, were analysed.
The opening of the congress was attended by the Dean of the Faculty of Pharmacy, Juan Carlos Moltó; the coordinator of the event, Maria Salud Pina; and vice dean of Human Nutrition and Science and Food Technology, Hortensia Rico.
The speakers, among whom was Vicente Domingo, Director of the World Centre for Sustainable Urban Food Valencia (CEMAS) assessed issues such as the relationship between agriculture and the local economy, local food, and the mindset of the consumer in the face of the new normality.