{"id":188,"date":"2025-05-17T19:38:16","date_gmt":"2025-05-18T00:38:16","guid":{"rendered":"https:\/\/academiaculinaria.org\/blogs\/?p=188"},"modified":"2025-05-21T21:22:24","modified_gmt":"2025-05-22T02:22:24","slug":"1-webinar-ciencia-de-alimentos-gastronomia-y-sociedad","status":"publish","type":"post","link":"https:\/\/academiaculinaria.org\/blogs\/blog\/1-webinar-ciencia-de-alimentos-gastronomia-y-sociedad\/","title":{"rendered":"1\u00b0 Webinar Ciencia de Alimentos, Gastronom\u00eda y Sociedad"},"content":{"rendered":"<p>Los d\u00edas 13 y 14 de marzo de 2025 se realiz\u00f3 el webinar Ciencia de Alimentos, Gastronom\u00eda y Sociaedad (CIGAS), red de investigaci\u00f3n ecuatoriana conformada por investigadores de la Universidad T\u00e9cnica del Norte, Ibarra, Yachay Tech, Pontificia Universidad Cat\u00f3lica del Ecuador sede Manab\u00ed, y Universidad T\u00e9cnica de Manab\u00ed.<\/p>\n<p><!--more--><\/p>\n<p>Algunas de las ponencias se elaboraron a formato art\u00edculo y fueron publicadas en <a href=\"https:\/\/doi.org\/10.70221\/rgc.v4iE1\" target=\"_blank\" rel=\"noopener\">un n\u00famero especial del vol. 4<\/a> de la Revista de Gastronom\u00eda y Cocina.<\/p>\n<p>Las publicaciones son:<\/p>\n<ul>\n<li>Caicedo Tuberquia , J. E., Conlago Ascanta , G. E. ., Buena\u00f1o-Allauca , M. ., Guevara-Aroca, F. X., &amp; Ortiz , C. . (2025). El emplatado y la experiencia gastron\u00f3mica: Estudio de Caso en Yahuarcocha, Ibarra, Ecuador. <i>Revista De Gastronom\u00eda Y Cocina<\/i>, <i>4<\/i>(E1), 04E101. <a href=\"https:\/\/doi.org\/10.70221\/rgc.v4iE1.88\">https:\/\/doi.org\/10.70221\/rgc.v4iE1.88<\/a><\/li>\n<li>Duarte-Casar, R., &amp; Parre\u00f1o-Garc\u00eda, J. O. (2025). Representaci\u00f3n de la cocina Manabita mediante la lista libre: estudio piloto en Portoviejo. <i>Revista De Gastronom\u00eda Y Cocina<\/i>, <i>4<\/i>(E1), 04E102. <a href=\"https:\/\/doi.org\/10.70221\/rgc.v4iE1.92\">https:\/\/doi.org\/10.70221\/rgc.v4iE1.92<\/a><\/li>\n<li>Santacruz-Guti\u00e9rrez, D. J., Su\u00e1rez-Calvache, D. F., Puetate-Paspuel, L. C., &amp; Galarza, I. (2025). Impacto del estr\u00e9s en la salud de los chefs y su relaci\u00f3n con el consumo de alcohol y drogas.\u00a0<i>Revista De Gastronom\u00eda Y Cocina<\/i>,\u00a0<i>4<\/i>(E1), 04E103.\u00a0<a href=\"https:\/\/doi.org\/10.70221\/rgc.v4iE1.82\">https:\/\/doi.org\/10.70221\/rgc.v4iE1.82<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>N\u00famero especial Webinar CIGAS<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-188","post","type-post","status-publish","format-standard","hentry","category-ecuador"],"_links":{"self":[{"href":"https:\/\/academiaculinaria.org\/blogs\/wp-json\/wp\/v2\/posts\/188","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/academiaculinaria.org\/blogs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/academiaculinaria.org\/blogs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/academiaculinaria.org\/blogs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/academiaculinaria.org\/blogs\/wp-json\/wp\/v2\/comments?post=188"}],"version-history":[{"count":2,"href":"https:\/\/academiaculinaria.org\/blogs\/wp-json\/wp\/v2\/posts\/188\/revisions"}],"predecessor-version":[{"id":190,"href":"https:\/\/academiaculinaria.org\/blogs\/wp-json\/wp\/v2\/posts\/188\/revisions\/190"}],"wp:attachment":[{"href":"https:\/\/academiaculinaria.org\/blogs\/wp-json\/wp\/v2\/media?parent=188"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/academiaculinaria.org\/blogs\/wp-json\/wp\/v2\/categories?post=188"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/academiaculinaria.org\/blogs\/wp-json\/wp\/v2\/tags?post=188"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}