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Superpower in the Kitchen

National Conference of Nutrition and Gastronomy

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A meeting for nutrition and gastronomy professionals, academics and entrepreneurs from the hospitality sector, with the aim of integrating the two areas and highlighting their importance for the creation of innovative, healthy and sustainable food solutions. A moment of reflection and connection.

The union of nutrition and gastronomy professionals has a significant impact on improving public health, the gastronomic experience and customer service, aligning nutrition and hospitality in a harmonious, effective and more profitable way.

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Panelists

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9am Opening

 

9:30am Nutrition and Gastronomy: Activating Your Superpowers

10:50am Hidden Powers: The Science of Food Mixes

10:10am Kitchen Heroes: Ingredients That Save the Day 

11:30am The Power of Water: Challenges of Seaside Operations

12:10pm Lunch at HQ - Cooking Show and Experiences

1:40pm Secret Elven Garden : Pancs and Plant-Based Food

2:20pm Nutrition Detectives: The Myth of Superfoods

3:00pm From Captain America to Iron Man: Technology and Health

15:40pm Ancestral Power : Cuisine that Strengthens our Roots

4:20pm Molecular Cuisine : Alchemists and Food Wizards

5:00pm Secret Agents: Small Producers and Sustainable Agriculture

5:20pm For stressful days: Call Super Chocolate!

6pm Happy Hour - Cacau Groove

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9am Chef and Nutritionist: The Superpowerful Alliance

 

9:20am Banquet of the Gods: When Food Enchant

10am Serving Like a Hero: Saving the Customer's Event

10:40am Real-Life Middle-earth: Brew Wizards

11:20am Refugee Cave: Welcome Food

12:00pm Super Lunch: Turning Meals into Experiences

1:30pm Inclusive Cooking: Overcoming Dietary Limitations

2:10pm Hi-Tech Equipment: Batman's cars in the Kitchen

2:50pm From Spectacular to  Extraordinary: Exotic Creatures and Meats

3:30pm Food has a Language, We Translate It

 

 

Public:

  • Nutritionists

    • Nutrition professionals working in out-of-home food operations, UANs, especially in hotels, health services and concessionaires.

  • Chefs

    • Chefs, cooks, sous-chefs and other professionals in the gastronomic sector working in hospitality - such as in hotels, buffets, etc.

  • Hospitality Professionals

    • Restaurateurs and entrepreneurs in the food sector, hotels, spas, resorts and other establishments that care about the customer experience, with a focus on healthy eating, quality hospitality and innovation in services related to nutrition and gastronomy.

  • Researchers and Academics

    • Professors, researchers and students in the areas of nutrition, gastronomy, public health, food sciences and hospitality, interested in sharing discoveries and advances in their respective areas of study.

Objectives

  • Promote Integration between Nutritionists and Chefs in order to foster collaboration between nutrition and gastronomy professionals, focusing on a multidisciplinary approach to creating healthy, innovative and sustainable dishes;

  • Encourage understanding and respect for the skills of each area and how they can complement each other to provide gastronomic experiences that meet both the nutritional needs and sensory demands of consumers;

  • Discuss Innovations in Nutrition and Gastronomy by presenting new trends in nutrition, gastronomy and hospitality, such as the use of functional foods, sustainable ingredients, plant-based diets, and innovative culinary techniques and promoting discussion on emerging technologies in food;

  • Strengthening Hospitality Through Nutrition and Gastronomy discussing practices that improve the customer experience in environments such as restaurants, hotels and clinics, highlighting how nutritional and gastronomic services can be a differentiator in the hospitality sector;

  • Value the Importance of Nutritional Education in the Gastronomic Context by understanding how chefs and nutritionists can collaborate in the creation of food education programs for both the end consumer and professionals in the field;

  • Promote Innovation in Customer Service by exploring innovative hospitality practices that can be incorporated into food, providing a unique and personalized experience for the consumer, with an emphasis on specialized service and the customization of diets and meals.

Who can support and sponsor the Conference?

  • Companies and brands of unprocessed or minimally processed food and beverages, which seek to better understand the needs and market trends related to nutrition and gastronomy;

  • Industries and representatives of kitchen equipment and technologies focused on nutritional/gastronomic innovation and hospitality;

  • Food projects and media outlets with values and mission aligned with Nutrilover and SBGAN.

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