Instituto Politécnico de Viseu
Repositório Científico
Entradas recentes
It’s All About Cheese! Gastronomic Routes Around Certified Cheese Products in Portugal
Publication . Carreira Duque, Ana Sofia; Correia Martins, Maria de Lurdes; Barroco, Cristina
Gastronomic routes have gained significant recognition as effective tools for promoting and showcasing
local endogenous products As a result, they contribute to the economic development of local communities, enhance cultural heritage preservation, and foster a sense of pride and identity among residents.he
main objective of this study is to investigate and analyze existing gastronomic routes, around endogenous
certified cheese products, in Portugal. Understanding the existing gastronomic cheese routes will not
only contribute to the academic literature, but also offer practical implications for local stakeholders,
including tourism authorities, destination management organizations. By identifying successful practices
and potential areas for improvement, this study can guide the development and enhancement of gastronomic routes, leading to more sustainable and rewarding experiences for visitors and greater economic
benefits This work was based on a qualitative research approach (interviews with tourism promotion
agents responsible for creating and implementing these tourist routes).
Menus as Instruments for Communicating Endogenous Products The case of Restaurants in Pousadas de Portugal
Publication . Barroco, Cristina; Gonçalves, Tiago
Restaurant menus can be much more than the presentation of dishes, they can showcase a set of endogenous products, while at the same time allowing the customer to get
to know a little more about the territory, through gastronomy. When done well, menus can be instruments for promoting gastronomic tourism, taking customers on authentic journeys through the flavours and knowledge of the territory. The main aim of this paper is to identify how endogenous products are being communicated in menus, using the case study of Pousadas de Portugal restaurants for this purpose. The menus of three restaurants were analysed using a grid that made it possible to identify which endogenous products were presented and how this information was transmitted to the customer. The analysis allowed us to conclude that all the restaurants offer contemporary regional cuisine representative of the territories in which they are located. All menus feature short, interesting stories about some of the dishes. The word "Regional" appears several times on the menus and the dishes' names mention some territories. To complement the analysis, 25 chefs were surveyed, who were asked about the importance of including local products in their menus. Promoting these products can help preserve and showcase the unique cultural identity of a region and can contribute to sustainable development and environmental conservation.
Avaliação dos Níveis de Biossegurança em Explorações de Pequenos Ruminantes da Região de Produção de Queijo Serra da Estrela
Publication . Baptista, Alexandra; Rosário, Mariana; Francisco, Maria; Ferreira, Ana Carolina; Esteves, Fernando; Cruz, Rita; MA Pereira
The impact of platforms on teaching modalities in the digital transformation in education paradigm
Publication . Elsa Gabriel Morgado; Levi Leonido; Pereira, Antonino; Luís Borges Gouveia
Introduction: This study examines the transformation of education driven by digitalization, highlighting the impact of digital platforms on teaching and learning dynamics. Digitalization has fostered new forms of access to knowledge, with platforms playing a central role in implementing modalities such as e-learning, b-learning, and m-learning. These tools not only facilitate access to educational content but also encourage interaction and collaboration between students and teachers, adapting to individual learners’ needs and promoting more personalized and flexible learning experiences. Methodology: The research is based on a qualitative, hermeneutic-interpretive methodology, aimed at understanding the meanings and interpretations expressed in texts and documents. This approach enables the analysis of the complexity of the educational phenomenon and the interpretation of how different actors construct meanings regarding the use of digital technologies in pedagogical practices. Results and Discussion: The analysis reveals both potentialities and challenges of teaching modalities mediated by digital platforms, emphasizing their impact on pedagogical practices, interaction dynamics, and the changes in teaching and learning processes. Conclusions: It is concluded that digital platforms act as transformative agents in education, fostering new pedagogical paradigms within the broader context of digital transformation.
Personality Traits and Disgust Sensitivity in Shaping Consumer Intentions toward Insect-Based Foods in Croatia
Publication . Jakšić, K.; de Pinho Ferreira Guiné, Raquel; Saric, M. M.
Insects represent a nutritious and environmentally friendly alternative to meat.
However, cultural acceptance is a significant challenge in promoting insect consumption; in Western societies, insects are often associated with negative
experiences rooted in cultural and religious beliefs, traditions, myths, and personal experiences. To better understand the barriers to insect consumption in the
Croatian national context, we conducted a paper-and-pencil study, using a sample of 609 participants who had never eaten insect-based food to replicate previous
findings on the role of disgust sensitivity and personality traits. Our findings showed that, for both males and females, pathogen disgust sensitivity was negatively related
to the intention to consume insect-based food; moral disgust (violation of social norms) was not associated with consumer intention. For females, conscientiousness
was negatively related to the consumption of insect-based food. For males, consumption intention was positively related to openness and negatively related to
extraversion and agreeableness. The study results partially align with previous findings from other cultural contexts and point to the role of psychological mechanisms in explaining insect-based food consumption.