Resumen

ARANCETA BARTRINA, Javier. Role of gastronomy and new technologies in shaping a healthy diet. Nutr. Hosp. [online]. 2018, vol.35, n.spe4, pp.3-9.  Epub 28-Sep-2020. ISSN 1699-5198.  https://dx.doi.org/10.20960/nh.2118.

The gastronomy and the Omic sciences are having a great influence on the present and the future of the habitual food intake of the population.

A very large percentage of the population makes at least one meal outside the home and this food impact is maintained over an extended period of time. Food production, food industry and food distribution (including hotels and restaurants, HORECA channel) have a great importance in the supply of food and beverages, its composition and suitability in quantity, quality and price. Based on this availability of food, the consumer will make-up the shopping basket and will choose foods in many cases considering price, comfort, sensory perception and even for its potential impact on health.

Omic sciences can be of great importance in the near future by specifying the configuration of the precision feed and stimulating the investigation of new foods and components that help contribute to better health, better functionality and longer life expectancy without disability. This whole panorama needs a legislative framework that ensures the precautionary principle and an optimal food safety. In this complicated way the collaboration between science, industry, consumer organizations and the administration must facilitate the objective of making food a tool for promoting health and well-being.

Palabras clave : Gastronomy; Information technology; Healthy diet.

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