Overview of Gastronomy Research Groups registered on the Lattes Platform: a characterization

Abstract

This work characterized the Research Groups (RG) in Gastronomy present in the Lattes Platform from a data collection, the selection criterion of the Group being the presence of the word “gastronomy” in the fields referring to the name of the Group, of the research line and keyword of the search line. It was found that, of the 71 groups evaluated, 76% have current certification and among these 54 certified groups, Public Education Institutions represent 80%. As for excluded or denied certification groups, the same distribution was observed between public (50%) and private (50%) institutions. In relation to the doctorate of the RG leaders, the highlighted areas are Food Science and/or Technology (14.44%), Administration (13.41%) and Geography (10.31%); although 10.31% of leaders do not have a doctorate. A concentration of these RG was detected in the South, Southeast and Northeast regions. The areas of Tourism, Science and Technology of Food and Nutrition have a greater number of Research Groups involving Gastronomy registered in the Directory of RG. There is considerable diversification in the academic training of leaders, reflecting the interdisciplinarity in the studied RG.