Theme: “Food, Health and Hospitality: the role of gastronomy in society”
August 1st, 2012 (Wednesday)
6 pm – Registration and information desk open
6h30 pm – Opening conference by Chef David Jobert (France)/Chef Francisco Ansiliero (Brasil)
7h30 pm – Opening ceremony
8h30 pm – Cocktail party
August 2nd, 2012 (Thursday)
8h30 am – Round Table: Gastronomy in International Events
1 –Experience in large international events in Mexico: Prof. José Narciso Iturriaga de La Fuente – Vice Chancellor Conservatory of Mexican Gastronomic Culture
2 – Experience in large international events in Colombia: Juanita Espanã– LCI – Colombia
10h30am – Coffee break
10h45am
3- Expectations on the making of the Organic Cup in Brazil – Joe Valle – Brazil
12h15 – Lunch
12h15 – Tasting session
1 pm – Poster presentation
1h30 pm – Lecture: Technological innovations – Sr. Celso Moretti -Embrapa – Brazil
2h15pm – Coffee break
2h30pm – Round Table: Education in Gastronomy
1 – Formative identity of technical and technological courses in gastronomy – Paulo Wollinger – Teaching Development Director – IFSC – Brazil
2 – Design of curricula for professional training courses in gastronomy – Maria Teresinha Antunes – UFCSPA – Brazil
3 – Teaching practices and evaluation for practical and theoretical classes in gastronomy – Professor Nicole Pelaez (IFSC) and Professor Gabriela Guglielmoni (UNIVALI)
5 pm – Enogastronomy and Brazilian wine - Winemaker Edegar Scortegagna – Winery Luiz Argenta
6 pm – Tasting session
August 3rd, 2012 (Friday)
8h30am – Round Table: The Role of Gastronomy in Health and Hospitality
1 – Gastronomy and health with emphasis on public health - MSc Consuelo Pardo Escallón - LCI Bogota – Colombia
2 – Gastronomy combined with nutrition – Chef Fred França – Hospital Sociedade Beneficente de Caridade de Lajeado – Brazil
10am – Coffee break
10h15am– Round Table: Trends in Gastronomy
1 – Molecular gastronomy – MSc. Isabel C. Kasper Machado – UFCSPA – Brazil
2 – Slow food – Chef Alexandre Baggio – UNISINOS – Brazil
3 – Personal chef – Chef Lionel Ortega
12h30 – Lunch
12h30 – Tasting session
1 pm – Poster presentation
1h30pm – Lecture: Indigenous Food Culture – Chef Ofir Nobre de Oliveira – Sabor Selvagem – Belém do Pará – Brazil
14h15 – Lecture: Cultura Alimentar Afrobrasileira
15h – Round Table: Sustainable Gastronomy
Talk 1 – Water resources management: water, a commodity to be watched in the practice of gastronomy – Dra. Renata Zambon Monteiro – SENAC/São Paulo – Brazil
Talk 2 – Gastronomy as a vector of social sustainability – MSc Ana Rosa D. Santos - UNB – Brazil and Marcelo Resende de Souza – Emater – Brasília/DF, Brazil
4h45pm – Coffee break
5h pm – Lecture: Functional foods in modern gastronomy – Juliana K. Bueno – Nutritionist
6h pm – Meeting of the gastronomy schools network
6h30 pm – Tasting session
August 4th, 2012 (Saturday)
8h30am –Lecture: Experience of the project on international cooperation Brazil- France among gastronomy schools
9h20am – Finger food – Chef Luana Budel – FAMESP – Brazil
10h – Coffee break
10h15 – Round table: Professional Qualification and Labor Market in Gastronomy
1 – Professional qualification and labor market for food services enterprises
2 – Current panorama and trends of the labor market in gastronomy – Professor Alcides Neto – UFPel – Brazil
3 – The recognition of the professional gastronome in the labor market – Prof. Mariane Lindermann – UFPel – Brazil
12h 30 pm – Awarding of posters and election of the place hosting the next edition of the event.
12h30 pm- Reading of the letter closing the event
12h30 pm- Tasting session
2h30 pm – Technical meetings
* SCHEDULE AND SPEAKERS SUBJECTED TO CHANGES!
Speakers
1- Chef David Jobert – França
2- Chef Francisco Anciliero – Brasíllia – Brasil
3- Prof. José Narciso Iturriaga de la Fuente – Vice Chancellor Conservatório da Cultura Gastronômica Mexicana
4- Juanita Espanã – LCI – Colômbia
5- Chef Lionel Ortega
6- Profª. MSc. Nicole Pelaez – Gastronomia IFSC – Brasil
7- Profª. Gabriela Guglielmoni – UNIVALI – Brasil
8- Sr. Celco Morettii – Embrapa – DF – Brasil
9- Profª. Maria Teresinha Antunes – UFCSPA- Brasil
10- Prof. Paulo Wollinger – IFSC- Brasil
11- Profª. MSc. Consuelo Pardo Escallón – LCI Bogotá – Colômbia
12- Chef Fred França – Hospital Sociedade Beneficente de Caridade de Lajeado – Brasil
13- Profª. MSc. Isabel C. Kasper Machado – UFCSPA- Brasil
14- Chef Alexandre Baggio – UNISINOS- Brasil
15- Chef Luana Budel – FAMESP – Brasil
16- Chef Ofir Nobre de Oliveira – Sabor Selvagem – Brasil
17- Profª. Dra. Renata Zambon Monteiro – SENAC/São Paulo- Brasil
18- Profª. Msc. Ana Rosa D. Santos – UNB- Brasil
19- Juliana K. Bueno – Nutricionista – Brasil
20- Joe Valle – Brasília
21- Profa. Drª. Fabiana Amaral – IFSC- Brasil
22- Prof. Dr. Fernando Goulart Rocha – IFSC- Brasil
23- Prof. Alcides Gomes Neto – UFPel – Brasil
24- Profª. Mariane Lindemann – UFPel – Brasil
25 – Frofª Emanuele Catarine Nascimento Barbosa Ribeiro – Faculdade Ruy Barbosa – Salvador – BA
26 –Marcelo Resende de Souza – Emater – DF
27 -
28 – Winemaker Edegar Scortegagna – Brasil
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