First International Congress of Gastronomy and Nutrition

The main objective of this Congress is to make creators and producers aware of the need for greater nutritional involvement in the sector without diminishing their creative capacity. In this way, from now on they will become the true “new mothers”. The hectic pace of the XNUMXst century has created the need to eat out on multiple occasions and, therefore, to put our daily diet in the hands of someone else. For this reason, the well-known “menu of the day” has supplanted the home food of yesteryear.

This fact calls for the need to rethink the menus from the nutritional point of view since it is not the same to eat sporadically on a whim, consuming an excessive and / or unbalanced menu, than to eat daily without leading to an overweight pathology, for example. Therefore, a debate on the nutritional structure of public kitchens is necessary.

WHO IS IT AIMED AT?

• Chefs.
• Nutritionist doctors.
• Nutrition and Dietetics Students.
• Cooking School Students.
• Hospitality Schools.
• Managers of companies sensitive to balanced nutrition.
• Medical laboratories.
• Specialized press.