Molecular gastronomy for interdisciplinary scientific dissemination

using digital platforms to offer free online courses

Abstract

Science communication is essential for making knowledge accessible and promoting social inclusion in science. The extension project in this work demonstrates how molecular gastronomy can serve as an innovative tool for science communication, connecting different areas of knowledge. By offering six free online courses that combine theory and practice, the project promoted interdisciplinarity and the practical application of knowledge. These courses were organized and held from February to December 2021. The topics ranged from aromas and flavors to fermentation, attracting a diverse audience of various ages and regions, from both Brazil and other countries. The use of digital platforms and social media was crucial to expanding the project's reach, resulting in 249 certifications and demonstrating the impact of these tools on science communication. In this way, the project sought to build bridges between the university and the community, bringing training curricula closer to everyday life and contributing to the discovery of new objects of investigation in the daily lives of each participant, within their own kitchen. Furthermore, it allowed the integration of knowledge acquired in the academic environment (or not), encouraging practices based on the theoretical concepts learned.