Gastronomía-Pregrado

Permanent URI for this collectionhttps://dspace-test.ucuenca.edu.ec/handle/123456789/53

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Aplicación de la inteligencia artificial en la creación y ejecución de recetas como experiencia gastronómica
(Universidad de Cuenca, 2024-09-17) Llanos Flores, Joe Sebastian; Morocho Torres, Johnson Alexander; Abad Vicuña, Guido Esteban
This research project aims to explore the application of artificial intelligence (AI) in the creation and execution of recipes as a gastronomic experience. The goal is to enhance the culinary experience by investigating how AI utilizes advanced algorithms and machine learning techniques, AI can refine all phases of the cooking process, from the developing innovative recipes to executing precise culinary techniques. AI is capable of analyzing large amounts of dat. In this case: ingredients, cooking techniques, and user preferences. These algorithms not only create new recipes but also adjust and refine existing ones to improve their flavor, presentation, and nutritional value. Implementing machine learning techniques AI systems can learn form results and improve recipes and adjust their methods to achieve increasingly accurate satisfactory results. In addition, this project explores how artificial intelligence can provide new opportunities for culinary creativity and gastronomic exploration. AI is a valuable and trust worthy method of freeing chefs from regular tasks and allowing them to focus on innovation, AI has the potential to transform cooking into an even more creative and personalized experience. This approach not only improves efficiency and precision in professional kitchens but also offers significant benefits for home cooking enthusiasts, providing access to personalized recipes and culinary advice based on their individual preferences. In summary, this study demonstrates how artificial intelligence can revolutionize the way we conceive, prepare, and enjoy food, opening up new possibilities in the gastronomic field and enhancing the culinary experience in a comprehensive way.
Educación gastronómica a niños y niñas de 10 a 12 años enfocada en la soberanía alimentaria ecuatoriana. Caso: Unidad Educativa Carlos Crespi II
(Universidad de Cuenca, 2024-09-09) Bombón Caiza, Jerson Stalin; Diaz Ochoa, Maribel del Cisne; Abad Vicuña, Guido Esteban
Food in the educational units of Cuenca is an issue of great relevance since it directly affects the physical, mental and academic well-being of students. In addition, it plays a fundamental role in the integral development of children and adolescents, having an important impact on their growth and educational performance. The present study aims to investigate and work with children from 10 to 12 years of age from the Carlos Crespi II Private Educational Unit, since they make up the ideal age range for the joint exploration of learning and gastronomic applications. On the other hand, exposure to this field such as gastronomy, encourages the development of creativity and understanding of food sovereignty. The fundamental purpose of this study focused on providing education to children from 10 to 12 years old on issues of food recognition, cooking, modes of consumption and valorization of Ecuadorian products as a basis. The first phase of this project involved an exhaustive review of bibliographic sources related to the development of the topic. Subsequently, questionnaires were applied as an induction to the program, and recreational activities were carried out to know the perceptions of children in this age range in terms of food. In the second phase, it included a practical work aimed at children in gastronomic activities based on Ecuadorian food sovereignty, considering the objectives of this research. Finally, the results of the field activities were evaluated and analyzed in order to present a report aimed at proposing a model of gastronomic education program, promoting better nutrition of the children in the first instance of the Educational Unit of case and for the chosen age range and, secondly, serve as an example for the other educational units.
Propuesta gastronómica dirigida a marchistas en formación en el Club Saquipay Runners de la ciudad de Cuenca
(Universidad de Cuenca, 2022-02-25) Inga Velásquez, Stalin Orlando; Matailo Zhingri, Mayra Alexandra; Abad Vicuña, Guido Esteban
At present, when talking about sports nutrition, we must consider that it has undergone changes over the years. In this search to improve the physical performance of athletes, it has incurred in the use of food supplements, which help improve conditions in very short times, but are also harmful to health due to their constant use. The purpose of this intervention work is to propose the development of healthy menus for trainees, through the correct application of food cooking techniques, which allow to preserve the nutritional properties of vitamins, proteins, carbohydrates and fats. In order to achieve the goal, the macro and micronutrients necessary for a daily intake were analyzed. At the same time, an information collection survey was carried out on a representative sample of 40 athletes from the Saquipay Runners Club, in the city of Cuenca. giving as results that 52.50% of the respondents, consider inadequate nutrition, as the factor that limits physical performance. Similarly, to analyze the acceptance of the gastronomic proposal, a Hedonic Evaluation Test was carried out, using a numerical rating scale on 9 points, giving an average of 8.67 points, which corresponds to the indicator of "I like it totally". For the factors of salt level and quantity, an average of 8.50 points, corresponding to the range "I like it very much". On the other hand, the Satisfaction Survey showed as a result, that 37.50% of marchers, consider that the proposed menu is adequate; and, 27.50% say it is excellent.

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Browsing Gastronomía-Pregrado by Author "Abad Vicuña, Guido Esteban"