Divulgation and scientific popularization of gastronomy

Abstract

The present work was developed at the Federal University of Uberlândia (UFU), with the support of the Pro-rectory of Extension and Culture (PROEXC), and its main objective was to develop science in a practical way outside a laboratory and its divulgation with the use of molecular gastronomy techniques. It was offered a continuing training course in molecular gastronomy for high school teachers of public institutions e undergraduate students of

Integrated Faculties of Pontal (FACIP), University of the State of Minas Gerais (UEMG) and Federal Institute of the Triângulo Mineiro (IFTM), State of Minas Gerais, Brazil. The course was carried out in four modules: in module I, ministered the mini course “Molecular gastronomy: theories and practices” – in the theoretical part, it was discussed and presented the theme: aromas and flavors to introduce the molecular gastronomy and in the practical part, techniques of spherification, solidification and emulsification were applied. In module II – Video presentation and discussion on fermentation. In module III – Course for formatting videos, research and preparation of videos. In module IV – Evaluation of videos for scientific divulgation.