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Last Thursday, November 6th, the Nutrition Laboratory at UNIALFA was the setting for a gastronomic experience full of learning and creativity. The "Flavors in Competition" project, inspired by culinary competitions, brought together students from the Nutrition course in an interdisciplinary activity that combined technique, teamwork, and sensitivity in food preparation.
Divided into groups, the students presented a complete dinner, with appetizer, main course and dessert, evaluated by a panel of judges who analyzed taste, texture and presentation, following professional criteria of gastronomy and nutrition.
More than a competition, the event provided an opportunity for integration and practical application of knowledge acquired in the classroom. Student Gabriela Marinho, from the 6th semester, highlighted the experience:
"It was an incredible experience! We managed to combine theory, practice, and a lot of emotion in a single event."
The activity was overseen by professors Pedro Duarte and Maria Luiza, who guided the groups throughout the entire process, from the preparation of the dishes to the final presentation.
In the end, all participants received praise for their performance, creativity, and dedication, proving that when knowledge and flavor meet, the result is always a success.
This action reaffirms UNIALFA's commitment to a comprehensive and experiential education that encourages the leadership of future professionals.
