The congress, organized by the University of Gastronomic Sciences (Pollenzo), in collaboration with the University of Turin, will be devoted to scholarly exchange of knowledge and reflections upon the links among gastronomy, ecological transition, and food justice. The main aim of the congress is to provide a shared overview of the uptodate research regarding sustainable gastronomic sciences and studies and to establish an International Society of Gastronomic Sciences and Studies.
The congress will be held on 23-25 September 2022 in Pollenzo and Turin, during the concomitant Terra Madre event, and will foresee three days of inspirational lectures, invited lectures, talks, poster sessions, and round tables.
Everyone attending the symposium must register before the 10th of August using this link. The registration requires the payment of a fee of €150 (including VAT) which, in addition to entitling you to participation in the symposium, also includes participation in a socializing dinner on Friday, a light lunch on Saturday, and Pollenzo-Turin transport.
Read the program.
It is possible to submit proposals for a paper, panel or poster.
DEADLINE FOR PROPOSALS:
July 1, 2022 July 24, 2022
- PANEL PROPOSAL –> please, fill in the form here
- ORAL CONTRIBUTION –> please, fill in the form here
- POSTER –> write to us
Submit contributions for the panel: “Sustainable Food for People: Acceptability, Inclusivity and Co-creation”
Area coordinators: Luisa Torri, Maria Piochi, and Maria Giovanna Onorati
Call for papers: open
Keywords: Food Quality, Food Sustainability, Sensory Science, Food Packaging, Food Labelling, Food Sociology, Food Technology, Food Science, Novel Food, Agri-Food Tech, Gastronomic Hospitality, Cross-cultural perception, Vulnerable Groups, Citizen Science, Co-creation.
Sustainable food should be acceptable and accessible to anybody. However, despite an increasing interest among people in consuming more sustainable foods, certain groups of people have difficulties in accessing pleasant, healthy and sustainable food (e.g. elderly, groups of people with specific pathologies and/or nutritional requirements, immigrants, poverty-stricken people, etc.). Indeed, the perception of food is complex, it strongly depends on the socio-cultural contexts in which we live and thus it requires multidisciplinary approaches to be studied. The panel aims to disentangle how sensory and consumer sciences may help in better understanding people consumption and which factors should be considered to develop sustainable and healthy foods which meet the needs and expectations of specific groups of people, also considering their active role in research approaches based on citizen science and co-creation.