PARA ONDE CAMINHA A GASTRONOMIA? uma análise da produção científica de estudantes do curso de gastronomia da UFPB.

Abstract

Gastronomy courses in Brazil generally focus on food production and people and business management (Rejowski, 2013). This is a recent course in the history of higher education in Brazil, having appeared in 1999 and at UFPB only in 2013 (Aditi et al., 2022). Even within a context of epistemological knowledge production, in undergraduate courses outside the humanities, there is usually no academic production aimed at evaluating the academic production itself and its curricular matrix (Silva Neto; Guimarães, 2020). In this perspective, this work aims to analyze the academic productions of graduates and active students in the UFPB Gastronomy course on the Google Scholar, Scielo and UFPB Repository platforms. This is a quantitative-qualitative, basic and exploratory study that used bibliographical research as its main procedure. As a result, it was observed that the Gastronomy course at UFPB had few graduating students, compared to the total number of students, and a very small number of academic productions since its foundation in the devices analyzed. The vast majority of everything that was produced by the students was through the publication of their TCCs, since these documents are compulsory for completing the course. In addition, it is possible to identify a tendency to concentrate on a single teacher for guidance. Based on the results of this study, it was possible to come up with other hypotheses to guide future research.