Culinary Innovation in Vegetarian and Vegan Foods: Techniques and Science

Main Article Content

Diego González Morales
Grace Elizabeth Manobanda Jimenez

Abstract

The purpose of this research is to promote the culture of innovation, through the


understanding and application of traditional and avant-garde culinary techniques in the creation of


processed products, in addition to identifying the importance of sensory analysis in the


acceptability to vegan and vegetarian consumers. To carry out this study,


applied a qualitative methodology, based on a documentary bibliographic approach. The


The results obtained indicate that the correct application of basic culinary techniques and


cutting-edge, not only do they offer delicious food products, but they are benefits for the


health. Together, sensory analysis plays a key role in food innovation.


and beverages, since consumers use their senses (sight, smell, taste, touch and hearing) to


evaluate products, promoting a diverse and delicious culinary experience. Finally


the food industry seeks diversity and customization to satisfy the


needs of the market, so the current trend is cooperative work between chefs and


food engineers, it results in a combination of technical and scientific knowledge,


develop dishes and processed products that provide memorable culinary experiences and


supply people demand.

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How to Cite
González Morales, D. H., & Manobanda Jimenez, G. E. (2024). Culinary Innovation in Vegetarian and Vegan Foods: Techniques and Science. Espí­ritu Emprendedor TES, 8(1), 65–77. https://doi.org/10.33970/eetes.v8.n1.2024.371
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Articles
Author Biographies

Diego González Morales, Instituto Tecnológico Internacional Universitario ITI, Ecuador

Ecuadorian with a bachelor's degree in gastronomy and a master's degree in Project Management from the University of the Americas and the Universidad Internacional Valenciana, respectively. Coordinator of the Gastronomy School at ITI, he stands out as a researcher with two relevant scientific articles and participation in events such as ITI Fest. His work in the ITI Research Department reflects commitment to academic excellence and the advancement of culinary knowledge. Creator of the project "Synergy of Gastronomy and Science".

Grace Elizabeth Manobanda Jimenez, Instituto Tecnológico Internacional Universitario ITI, Ecuador

Chemical Engineer (Food Major) from Escuela Politécnica Nacional. Accounting and Auditing Engineer from the Central University of Ecuador. Currently, she is the Food Processing Coordinator and part of the Research Unit at the International Technological Institute ITI. Its focus is on the search for innovative and sustainable solutions to challenges in the food industry, through research projects that address the improvement of food safety and the efficiency of production processes.

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