Scope

Global tourism is growing fast, there is enormous competition between tourist destinations and intangible cultural heritage has a local and regional role, unique and preponderant in attracting tourists. It is here that Wine, Gastronomy, Tourism and Innovation can come together to jointly enhance, stimulate, diversify and promote local and regional economic development, boosting the potential of the primary sector with technological innovation.

The World Tourism Organization defines Gastronomic Tourism as a type of tourist activity characterized by the visitor’s experience linked to food and related products and activities during the trip. Wine Tourism, in turn, is considered a subtype of Gastronomic Tourism associated with tourism aimed at visiting wineries, vineyards, sector events and tasting, consuming and/or purchasing wine and/or sparkling wine, which in many cases can be carried out at the producer’s own facilities and/or in the region of origin.

The ICCITour’23 session aims at the presentation of papers, in a scientific context, that allow to innovate, explore and combine Tourism and Technology with the potential that Wine and Gastronomy have in the cultural and intangible heritage.

General objectives

• Foster a collaborative environment between the academic and wine, gastronomy, and tourism communities to enhance innovation, business practices, and investments, thereby enriching the attractiveness of these sectors.
• Facilitate dialogue between the scientific community and prominent national and international science and technology travel agencies to advance knowledge exchange and foster collaborative initiatives.
• Enable the digital transformation of the wine, gastronomy, and tourism businesses to embrace technological advancements and enhance their operational efficiency and customer experiences.
• Promote the integrated advancement of different scientific domains to enhance the quality of life of citizens and society at large, particularly in the realms of wine, gastronomy, and tourism.
• Encourage young scientific talents, especially from Latin countries, to publish their research in the conference areas, fostering cross-cultural collaboration and knowledge dissemination in the fields of wine, gastronomy, tourism, and innovation.
• Present and debate findings from various science and innovation groups in tourism and/or information technologies and systems, fostering interdisciplinary collaboration and providing opportunities for emerging doctoral candidates to contribute to the advancement of these sectors.

TOPICS

WINE

Sustainable Viticulture and Adaptation to Environmental Challenges

• Implementing sustainable viticulture practices to mitigate environmental impact
• Addressing climate change and efficient water management in vineyard cultivation
• Development and promotion of new varieties resilient to environmental stressors
• • Strategies for disease control in nurseries and vineyards, covering different types of grape products
• Winemaking Techniques and Product Quality

Winemaking Techniques and Product Quality

• Sustainable winemaking practices and their impact on wine quality
• Judicious use of additives and technological aids in wine production
• Balanced management of alcohol levels in wines, preserving natural characteristics
• Advances in analytical techniques for strict quality control
• Ensure authenticity, integrity, and safety throughout the entire winemaking process

Understanding Consumer Preferences and the Market

• Improving wine labelling and disseminating clear information for more informed choices
• Strengthening traceability measures to build trust and transparency with consumers
• Exploring market dynamics and adaptive marketing strategies
• Leveraging wine tourism as a tool for brand promotion and consumer engagement
• Approach to economic sustainability and social responsibility in the wine industry

Health, Safety & Benefits of Wine

• Ensure product safety and maintain high quality standards throughout production
• Addressing allergen concerns in wine products
• Research into the health benefits associated with moderate consumption of wine and grape by-products
• Understanding consumer perceptions of health aspects related to wine consumption

Technological Innovations in the Wine Sector

• Big Data and Artificial Intelligence in viticulture and winemaking to optimize practices and improve wine quality
• Blockchain for traceability and authenticity in the wine sector
• Sustainable technologies in wine production to reduce environmental impact
• Robotics and automation in wine production and distribution

GASTRONOMY

The Role of Taste and Pleasure in Promoting Sustainable Food Choices

• Pleasure as a catalyst for healthier and more sustainable eating habits
• Exploring sensory innovation in future food trends
• Using sensory science to transform food waste into desirable and sustainable products
• Understanding food consumption through consumer culture theories

Uniting Terroir, Culture and Sustainable Practices

• Food experiences that promote sustainable community development
• Evolution of terroir-based diets: challenges and opportunities for sustainability
• Preservation and interpretation of cultural heritage in gastronomy
• Restaurants as cultural centers and promoters of regional identities
• Improving local food systems through direct interaction between producers and consumers

Gastronomy as a Catalyst for Social and Environmental Change

• Culinary arts as an expression of cultural and artistic identity
• Exploring the intersection of religion, culture, and food
• The role of gastronomy in social dynamics and in the promotion of food equity
• Diplomatic Relations Through Food: Gastrodiplomacy and Culinary Diplomacy

Education and Skills Development for Culinary Excellence

• Leadership and innovation in catering and hospitality
• Advances in culinary science and unlocking knowledge for sustainable gastronomy
• The art of hospitality and the evolution of gastronomic experiences
• Innovations in Beverage and Their Role in the Culinary Arts and Hospitality

Innovation in Gastronomy and Culinary Practices

• Sensory innovation and personalization of gastronomic experiences
• Circular economy in gastronomy to transform food waste into new products
• Augmented and virtual reality in gastronomy to enrich consumer experiences
• New preparation techniques and sustainable cooking to promote healthy eating

TOURISM

Opportunities and Impacts of Gastronomic Tourism

• Gastronomy and oenology as an opportunity to revitalize and diversify tourism.
• Promotion and local economic and social development involving the professional sectors of Gastronomic Tourism
• Gastronomic Tourism in the promotion and preservation of local traditions and diversities – taking advantage of authenticity.
• Gastronomy and oenology as the essence of culture and an element of intangible heritage
• The importance of the Gastronomic Tourism value chain perspective

Sustainability and Technology in Gastronomic Tourism

• The importance of technology for sustainable Gastronomic Tourism.
• The use of technology in the dissemination and promotion of Gastronomic Tourism
• Gastronomic Tourism and technology in the preservation of authenticity in local communities.
• Responsibility, solidarity, ethics and sustainability in Gastronomic Tourism.
• Gastronomic Tourism and the Circular Economy
• Co-creation in Gastronomic Tourism

Management, Education and Good Practices in Gastronomic Tourism

• Good practices in Gastronomic Tourism
• Trends and challenges in Gastronomic Tourism.
• Gastronomic Tourism and the commitment to multidisciplinary research and training.
• The hardskills and softskills of human resources in Gastronomic Tourism.
• The new businesses, products and services of Gastronomic Tourism.
• Networking: a fundamental tool in the learning and training of new talents.
• Development and application of processes, techniques and strategies in Gastronomic Tourism
• The management of Gastronomic Tourism: the process of transparency and consumer protection
• Successful case studies suitable for Gastronomic Tourism
• Innovative and sustainable solutions in Gastronomic Tourism

Branding, Marketing and Food Diplomacy

• The creation of a unique and attractive identity for an experience through gastronomy and oenology
• Marketing strategies – promoting and selling tourist experiences
• Gastronomic Tourism to promote cultural and political relations between different nations or communities.
• Interculturality and diplomacy in gastronomy and oenology.
• Influencers and food bloggers in Gastronomic Tourism
• Events, festivals and gastronomic and oenological forums
• Certifications and awards in Gastronomic Tourism
• The influence of tour operators on Gastronomic Tourism

INNOVATION

INTEGRATED INNOVATION ACROSS SECTORS

Education and Skills Development in the Sector

• Training in new technologies and innovation for the wine, gastronomy and tourism sectors
• Digital transformation in education for the hospitality and gastronomy sector
• Innovation in the management of skills and talents within the wine, gastronomy and tourism industries

Collaboration and Sustainability as Drivers of Innovation

• Cross-sector collaboration to create innovative solutions that benefit wine, gastronomy and tourism
• Sustainability as a driver of innovation, creating products and experiences that respect the environment
• Technology for the connectivity of value chains between producers, distributors and consumers