Mackenzie is represented at Gastronomic Congress in Barcelona

The coordinator of the Gastronomy program at Mackenzie Presbyterian University (MPU), Camila Landi, participated in the International Congress held by the University of Barcelona on November 13, 14, and 15, focusing on Science Applied to Cooking and Gastronomy. The event saw the presence of 23 delegations from countries in South and North America, Europe, Africa, and Asia.

Landi was invited by the Congress President, Pere Castells, and the Brazilian delegation's president, Denise Rohnelt Araujo. The Mackenzie professor participated in the panel "Retos y oportunidades para la generación y transmisión de conocimiento gastronómico-científico. Aplicado a las Escuelas de Cocina" [Challenges and Opportunities for the production and transmission of Scientific-Gastronomic knowledge Applied to Cooking Schools]

For Landi, this invitation demonstrated recognition for the MPU Gastronomy program. "I represented the teachers who are part of this brilliant team. It is serious, professional, ethical, and responsible work that we have been doing and building for 10 years in academic excellence," she emphasized.

The event brought together chefs, scientists, experts, and professionals in the food and gastronomy field from various parts of the world. With the theme "Processes, Tradition, and Innovation," the discussions revolved around kitchen and gastronomy processes within the science of the food industry, pastry, baking, and specific products such as beverages, focusing on health and sustainability.

Landi stated that studying science in conjunction with gastronomy is important for understanding the transformations that occur in food during the cooking process. "Gastronomy is science, history, art, and culture; it is a business! A gastronomy professional should have theoretical and technical knowledge, with innovation, environmental responsibility, and creativity." She also pointed out that the MPU program addresses all these themes to shape an excellent student with an innovative perspective.

In addition to Landi, Brazilian representatives were also present at the event, with a delegation chaired by journalist and researcher of indigenous and Amazonian food culture, Denise Rohnelt de Araujo (RR); the CEO of the Pará-based company Manioca, Joanna Martins (PA); the biologist specializing in mushrooms and truffles, Marcelo Sulzbacher (RS); the pastry chefs from São Paulo, Joyce Galvão, author of the book "A química dos bolos" [The Chemistry of Cakes] and Giuliana Cupini, who works with neuroconfectionery.