Gastronomía Científica y Alimentación Saludable: Hacia un Nuevo Paradigma Transdisciplinario.

Saved in:

Bibliographic Details
Title:	Gastronomía Científica y Alimentación Saludable: Hacia un Nuevo Paradigma Transdisciplinario.
Alternate Title:	Scientific gastronomy and healthy eating: towards a new transdisciplinary paradigm.
Authors:	Bartrina, Javier Aranceta¹ javieraranceta@gmail.com
Source:	NOVA: Publicación Científica en Ciencias Biomédicas. jul-dic2025, Vol. 23 Issue 45, p153-175. 23p.
Subjects:	GASTRONOMY, SUSTAINABILITY, FOOD science, INTERDISCIPLINARY research, COOKING, FOOD habits, NUTRITIONAL genomics, NUTRITION
Abstract (English):	Objective. This review article analyzes the convergence between gastronomy and science, outlining a transdisciplinary paradigm to develop a food system that promotes health and well-being within a sustainability framework. Method. Through a comprehensive review and synthesis of extensive academic literature, the study integrates knowledge from nutrition, medicine, food technology, and "omic" sciences to offer a holistic view of the topic. Results. Scientific gastronomy is defined as the fusion of culinary art and scientific knowledge to foster innovation in the kitchen. This approach incorporates sustainability models such as the circular economy (the "9 Rs") and the "12 S's" of healthy eating. The Sustainable Gastronomy Pyramid (SENC) promotes healthy culinary techniques and a diet based on plant-based, local, and seasonal products. Future trends include gene editing (CRISPR-Cas9), cellular agriculture for alternative proteins, nutrigenomics for diet personalization, and gut microbiota care through diet. Emerging disciplines such as gastrophysics, which studies the influence of the environment on flavor perception, and culinary medicine, which uses cooking to prevent and treat diseases, are explored. Conclusion. Scientific gastronomy is establishing a new paradigm in which food will be personalized, technologically advanced, and scientifically grounded to improve human health. The success of this approach depends on collaboration among chefs, scientists, and health professionals to create a food system that prevents disease and promotes global well-being. [ABSTRACT FROM AUTHOR]
Abstract (Spanish):	Objetivo. Este artículo de revisión analiza la convergencia entre la gastronomía y la ciencia, delineando un paradigma transdisciplinario para desarrollar un sistema alimentario que promueva la salud y el bienestar dentro de un marco de sostenibilidad. Método. Mediante la revisión y síntesis de una amplia literatura académica, el estudio integra conocimientos de nutrición, medicina, tecnología de alimentos y ciencias "ómicas" para ofrecer una visión integral del tema. Resultados. La gastronomía científica se define como la fusión del arte culinario y el conocimiento científico para innovar en la cocina. Este enfoque incorpora modelos de sostenibilidad como la economía circular ("9 R") y las "12 ESES" de la alimentación saludable. La Pirámide de la Gastronomía Sostenible (SENC) promueve técnicas culinarias saludables y una dieta basada en productos vegetales, locales y de temporada. Las tendencias futuras incluyen la edición génica (CRISPR-Cas9), la agricultura celular para obtener proteínas alternativas, la nutrigenómica para la personalización de dietas y el cuidado de la microbiota intestinal a través de la alimentación. Se exploran disciplinas emergentes como la gastrofísica, que estudia la influencia del entorno en la percepción del sabor, y la medicina culinaria, que utiliza la cocina para prevenir y tratar enfermedades. Conclusión. La gastronomía científica está estableciendo un nuevo paradigma donde la alimentación será personalizada, tecnológicamente avanzada y científicamente fundamentada para mejorar la salud humana. El éxito de este enfoque dependerá de la colaboración entre chefs, científicos y profesionales de la salud para crear un sistema alimentario que prevenga enfermedades y promueva el bienestar global. [ABSTRACT FROM AUTHOR]
	Copyright of NOVA: Publicación Científica en Ciencias Biomédicas is the property of Universidad Colegio Mayor de Cundinamarca and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database:	MedicLatina

Description
Abstract:	Objective. This review article analyzes the convergence between gastronomy and science, outlining a transdisciplinary paradigm to develop a food system that promotes health and well-being within a sustainability framework. Method. Through a comprehensive review and synthesis of extensive academic literature, the study integrates knowledge from nutrition, medicine, food technology, and "omic" sciences to offer a holistic view of the topic. Results. Scientific gastronomy is defined as the fusion of culinary art and scientific knowledge to foster innovation in the kitchen. This approach incorporates sustainability models such as the circular economy (the "9 Rs") and the "12 S's" of healthy eating. The Sustainable Gastronomy Pyramid (SENC) promotes healthy culinary techniques and a diet based on plant-based, local, and seasonal products. Future trends include gene editing (CRISPR-Cas9), cellular agriculture for alternative proteins, nutrigenomics for diet personalization, and gut microbiota care through diet. Emerging disciplines such as gastrophysics, which studies the influence of the environment on flavor perception, and culinary medicine, which uses cooking to prevent and treat diseases, are explored. Conclusion. Scientific gastronomy is establishing a new paradigm in which food will be personalized, technologically advanced, and scientifically grounded to improve human health. The success of this approach depends on collaboration among chefs, scientists, and health professionals to create a food system that prevents disease and promotes global well-being. [ABSTRACT FROM AUTHOR]
ISSN:	17942470