The objective of the project is to Implement Molecular Gastronomy as a mediating tool of scientific knowledge. Different activities are presented that are adapted to the specific needs of the non-expert public and their relationship with their context. For example, open classes and experimental workshops at fairs, Scientific Institutions, schools and senior centers, presentation of scientific bars, massive tastings, and participation in television programs.

Tags: Education, Food & Agriculture, Science Communication, Trust in science.

Anahí Virginia Cuellas

Univerdidad Nacional de Quilmes

Prof. Anahí Cuellas has a degree in Biotechnology and a Master of Science and Food Technology. She is Professor of Industrial Microbiology in the Food engineering career and the director of the research and scientific divulgation group “Cocina Molecular UNQ“. Thus, she is director of the international project “Development of functional foods for neurodegenerative therapies” and the director “Fermented beverage manufacturing plant UNQ”. Prof. Cuellas is also an author of articles in national and international magazines, books and presentations to congresses.

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