Scientific gastronomy and healthy eating: towards a new transdisciplinary paradigm

Gastronomía Científica y Alimentación Saludable: Hacia un Nuevo Paradigma Transdisciplinario

Published 2025-07-01

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Vol. 24 No. 45 (2025): 2025-02
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Aranceta Bartrina, J. (2025). Scientific gastronomy and healthy eating: towards a new transdisciplinary paradigm. Revista Nova, 24(45), 115-137. https://doi.org/10.22490/
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Javier Aranceta Bartrina
Sociedad Española de Nutrición y Salud Pública
    https://orcid.org/0000-0002-5666-7328

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    Javier Aranceta Bartrina,

    .

    Objective. This review article analyzes the convergence between gastronomy and science, outlining a transdisciplinary paradigm to develop a food system that promotes health and well-being within a sustainability framework. Method. Through a comprehensive review and synthesis of extensive academic literature, the study integrates knowledge from nutrition, medicine, food technology, and “omic” sciences to offer a holistic view of the topic. Results. Scientific gastronomy is defined as the fusion of culinary art and scientific knowledge to foster innovation in the kitchen. This approach incorporates sustainability models such as the circular economy (the “9 Rs”) and the “12 S’s” of healthy eating. The Sustainable Gastronomy Pyramid (SENC) promotes healthy culinary techniques and a diet based on plant-based, local, and seasonal products. Future trends include gene editing (CRISPR-Cas9), cellular agriculture for alternative proteins, nutrigenomics for diet personalization, and gut microbiota care through diet. Emerging disciplines such as gastrophysics, which studies the influence of the environment on flavor perception, and culinary medicine, which uses cooking to prevent and treat diseases, are explored. Conclusion. Scientific gastronomy is establishing a new paradigm in which food will be personalized, technologically advanced, and scientifically grounded to improve human health. The success of this approach depends on collaboration among chefs, scientists, and health professionals to create a food system that prevents disease and promotes global well-being

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