Food, Process Management and Services
Description:
Develop research through interdisciplinary projects in: Hospitality, Service and Sustainability; Science and Technology of Food, Culinary Arts and Gastronomy Culture
Contact: Luz Indira Sotelo
E-mail:indira.sotelo@unisabana.edu.co
RESEARCH TOPICS
- Culinary-Arts.
- Applications-of-Gastronomic-Science.
- Food-Culture.
- Services-and-Hospitality
Project Name:
Non-traditional technologies (Ultrasound and Ohmic Cooking) applied to gastronomic developments based on products from the Amazonian-ColombianEcuadorian biodiversity Peach Palm (Bactris gasipaes), Paso (Gustavia macarenensis), Coconut (Coccus nucifera) and River shrimp (Macrobachium sp).
Year:
2018
Main researcher:
Project Name:
The development of communities that are resilient to trauma: Population victim of violence in Tocancipá.
Year:
2018
Main researcher:
