Technological innovation in the art of food and wine pairings
The tourism industry has strong connections with leisure and the need to contribute to the sustainable development of tourist destinations. The “IT-AMGABALGARVE – Technological Innovation in the Art of Pairing and Food and Beverage Management in the Algarve” project is coordinated by Manuel Serra and Carlos Afonso, researchers at the Centre for Tourism Research, Development and Innovation (CiTUR). Aiming to promote the sustainability of the Algarve as a tourist destination, this project is adopting new technology as a means of improving the quality of the service provided, in a way that aids the promotion and sustainable consumption of the Algarve’s local delicacies.
The art of pairing consists of choosing the right wine to accompany each dish. The key behind orchestrating a pairing lies in specific characteristics of the food and wine, such as texture and flavour, which react in different ways when combined. When the right combination is pinpointed, it makes for an even more pleasurable eating experience.
In expert pairing new tastes are highlighted or even created, both in the wines sampled, and the dishes served to accompany them.
The Project is co-funded by Portugal 2020, Support System for Scientific and Technological Research (SAICT), through the CRESC Algarve 2020 Operational Programme.
“This project aims to combine the potential of technology with the art of food and wine pairing, providing consumers with useful information and generating management support indicators,” says the researcher.
This project also aims to develop an innovative online platform and mobile application that will be used to manage delicacies and wines, thus enhancing the development and diversification of what is on offer to tourists regionally.
As such, we will contribute to valuing culinary tourism in a region famed for its diversity and recognised for the quality of its local products. As Manuel Serra sees it, “Thanks to this strengthening of skills in Information and Communication Technologies (ICT), through enhanced organisation and more resources placed at the intersection between universities and industry, we are contributing to promoting knowledge and innovation in tourism and enhancing the synergy between the tourism and wellness sector in the region, both on an economic and social level.”
“The project is expected to contribute to the competitiveness of tourism companies by enhancing their food and beverage management on a platform where companies, higher education and research, other institutions and users can collaborate – the quadruple helix,” concludes the researcher.
This project contributes to building an economy that is effective, socially fair and ecologically sustainable. Aligned with nine Sustainable Development Goals, IT-AMGABAlgarve sees itself as a project of considerable interest, especially in terms of sustainability.
Manuel Serra has a Bachelor’s Degree in Hotel Management a Master’s in Hotel Management Specialising in Hospitality and and is a researcher for the Centre for Tourism Research, Development and Innovation (CiTUR)
