Zapopan, Jalisco; May 12, 2023.- Trends in the food and beverage industry are changing rapidly due to the great diversity of consumers and their needs. Products oriented to health and wellness, but at an accessible price, or those elaborated and ready-to-eat, looking for culinary excellence, are some of the main trends for 2023.
ESDAI Science Fair
As a result of the above, students of the School of Management and Hospitality (ESDAI) of the Universidad Panamericana campus Guadalajara presented their innovative projects in the field of science and gastronomy during the annual Science Fair event.
Innovation in the food and beverage sector requires tailor-made designs, for which the application of science in the field of gastronomy is essential. Through research and different physicochemical and sensory tests, the 10 teams have developed innovative proposals in food.
ESDAI Projects
One of the projects presented is an avocado-based hazelnut cream, which seeks to be a healthy and sustainable alternative to conventional hazelnut creams. Avocado is rich in healthy fats and nutrients, which makes it an ideal ingredient for this type of product.
Another project highlighted at the fair is the development of high-protein tortillas. These tortillas are made with protein-rich ingredients, such as legumes and seeds, and aim to be a nutritious and delicious option for people looking to increase their protein intake without sacrificing taste.
Panamericana students have also presented proposals for energy snacks, ideal for those looking for a quick and healthy source of energy. These snacks are made with natural and nutritious ingredients, such as nuts, seeds and whole grains.
Science in gastronomy
The application of science in gastronomy is fundamental to the development of innovative and quality products. ESDAI students have demonstrated how research and experimentation can lead to the creation of healthier, more sustainable and delicious foods and beverages.
The ESDAI Science Fair of the Universidad Panamericana is a space where students can showcase their skills and knowledge in science and gastronomy, developing innovative and sustainable projects. Thanks to the institution's solid academic background and social commitment, its students are prepared to face the challenges of the future and make a difference in the food and beverage industry and society in general.
