| dc.contributor.author | Gonçalves, Alexandra | |
| dc.contributor.author | Ramos, Celia | |
| dc.contributor.author | Martins, Ana Isabel | |
| dc.contributor.author | Serra, Manuel | |
| dc.contributor.author | Rassal, C. | |
| dc.contributor.author | Monteiro, Carlos | |
| dc.contributor.author | Martins, Paula | |
| dc.contributor.author | Quintas, Célia | |
| dc.contributor.author | Ratao, Isabel | |
| dc.contributor.author | Nunes, Patrícia | |
| dc.contributor.author | Silva, Beatriz | |
| dc.contributor.author | Viegas, Carina | |
| dc.date.accessioned | 2023-12-12T15:07:04Z | |
| dc.date.available | 2023-12-12T15:07:04Z | |
| dc.date.issued | 2023 | |
| dc.description.abstract | Innovating through traditional products and resources is the main aim of HoST Lab Project located at the School of Management, Hospitality and Tourism of the University of the Algarve. A new lab and new multidisciplinary way of working, that which to be a reference for research and development applied to Culinary Tourism and Eno-gastronomic experiences associated with the Mediterranean Diet (MD). A very enriching proposal was built to study the determinants of experience and the atmosphere of places, promoting sensory 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. We hope that this new partnerships and stakeholders involved will help sharing this common vision, the knowledge delivered and continue promoting innovation around the Mediterranean Diet. | pt_PT |
| dc.description.sponsorship | iHeritage Project - ICT Mediterranean platform for UNESCO cultural heritage, iHERITAGE, B_A.2.1_0056 | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.doi | https://doi.org/10.34623/yadn-y047 | pt_PT |
| dc.identifier.isbn | 978-989-9127-66-1 | |
| dc.identifier.uri | http://hdl.handle.net/10400.1/20214 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | no | pt_PT |
| dc.publisher | Universidade do Algarve | pt_PT |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.subject | Dieta mediterrânica | pt_PT |
| dc.subject | Gastronomia | pt_PT |
| dc.subject | Sustentabilidade | pt_PT |
| dc.subject | Mediterranean diet | pt_PT |
| dc.subject | Gastronomy | pt_PT |
| dc.subject | Sustainability | pt_PT |
| dc.title | HostLab: gastronomy innovation, experiences and sustainability | pt_PT |
| dc.type | other | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Faro, Portugal | pt_PT |
| person.familyName | Rodrigues Gonçalves | |
| person.familyName | Ramos | |
| person.familyName | Dionísio Serra | |
| person.familyName | RASSAL | |
| person.familyName | Quintas | |
| person.familyName | Ratao | |
| person.givenName | Alexandra | |
| person.givenName | Celia | |
| person.givenName | Manuel António | |
| person.givenName | CARIMO | |
| person.givenName | Célia | |
| person.givenName | Isabel | |
| person.identifier | 1393329 | |
| person.identifier.ciencia-id | 9717-7E8F-9B37 | |
| person.identifier.ciencia-id | B917-D015-C2EF | |
| person.identifier.ciencia-id | AC17-7A30-03BD | |
| person.identifier.ciencia-id | F614-EC12-458E | |
| person.identifier.ciencia-id | EA14-D76B-FF6E | |
| person.identifier.ciencia-id | 6F1D-E280-FF30 | |
| person.identifier.orcid | 0000-0003-3796-1801 | |
| person.identifier.orcid | 0000-0002-3413-4897 | |
| person.identifier.orcid | 0000-0002-0432-6345 | |
| person.identifier.orcid | 0000-0002-9917-4371 | |
| person.identifier.orcid | 0000-0001-9680-5089 | |
| person.identifier.orcid | 0000-0002-4989-1663 | |
| person.identifier.rid | C-5119-2012 | |
| person.identifier.rid | A-1477-2013 | |
| person.identifier.scopus-author-id | 35073165500 | |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | other | pt_PT |
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