The Host Lab – Hospitality, Sustainability and Tourism Experiences Innovation Lab, a project that aims to get the scientific community and companies to jointly develop innovative ingredients within the scope of the Mediterranean Diet, will be inaugurated tomorrow, the 15th, at 10:00 am, at the Escola Superior of Management, Hospitality and Tourism (ESGHT) of the University of Algarve, in Faro
This «will be a space where we intend to test proposals, in order to promote the well-being of the local population and visitors, aspiring to an increasingly sustainable destination», according to the University of Algarve.
“The Host Lab intends, therefore, to be a reference for research and development applied to culinary tourism and eno-gastronomic experiences associated with the Mediterranean Diet”, he added.
The laboratory will study «the determinants of the experience and the atmosphere of the places, promoting the sensorial evaluation, with tourists and stakeholders, of new products and services, based on local resources and products, such as cereals, olive trees, vines and other foods, enhancing the qualification and diversification of the Algarve as a sustainable tourist destination».
The project will also be presented to the Advisory Board, recently created by ESGHT, and “will serve to publicize the ongoing teaching and research work”.
Within the scope of the project, professionals from the hotel and tourism sector were invited to carry out group dynamics on innovation in the Mediterranean Diet, whose main themes were “Innovation” and “Ingredients”, so that the market and science are aligned as to their needs. definitions and future implementations in local sustainability».
Alexandra Rodrigues Gonçalves, responsible for the Host Lab, is a professor at UAlg and an integrated researcher at the Research Center for Tourism, Sustainability and Welfare (CinTurs), and is funded by the Operational Program for the Algarve 2020.
The Instituto Superior de Engenharia (ISE) of the University of Algarve is also part of the Project, through a group of professors and researchers in the area of Food Engineering, which is developing a set of new products, which will be tested with Rota partners. do Petisco, with the Algarve Tourism Region as an associate.
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