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 WIGATI’25 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

  • Opportunities and Impacts of Tourism

  • Gastronomy and oenology as an opportunity to revitalize and diversify tourism.
  • Promotion and local economic and social development involving the professional sectors of Tourism
  • 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 Tourism value chain perspective

Territory and Sustainability in Tourism

  • The role of territorial planning in promoting sustainable tourism practices
  • Innovative approaches to tourism development that respect local landscapes and ecosystems
  • Balancing tourism growth with the preservation of local communities and their territories
  • Responsibility, ethics, and sustainability in managing tourism destinations
  • Tourism and the Circular Economy: Implementing eco-friendly practices in diverse territories
  • Co-creation and participatory approaches in sustainable tourism development with local stakeholders

Tourism and New Technologies

  • Virtual and Augmented Reality Applications in Tourism Experiences
  • Artificial Intelligence and Chatbots for Enhanced Customer Service
  • Mobile Technologies and Their Impact on Travel Behavior
  • Blockchain Technology in Travel and Hospitality Sectors
  • Robotics and Automation in Tourism Services
  • Cybersecurity and Data Privacy Challenges in Tourism
  • Social Media and User-Generated Content in Destination Marketing
  • Sustainable Tourism Technologies for Environmental Management
  • Emerging Technologies in Transportation for Tourism

Education and Good Practices in Tourism

  • Best practices and quality standards in diverse tourism sectors
  • Emerging trends, challenges, and opportunities in the global tourism industry
  • Multidisciplinary approaches to tourism research, education, and professional development
  • Essential skills and competencies for tourism professionals in a changing landscape
  • Innovation in tourism products, services, and business models
  • Networking and knowledge sharing for continuous improvement in tourism
  • Strategies for sustainable tourism management and consumer protection
  • Case studies of successful and innovative tourism initiatives including gastronomic routes

Management, Branding and Marketing in Tourism

  • Creating unique and attractive identities for diverse tourism experiences including gastronomy tourism
  • Innovative marketing strategies for promoting and selling tourism products and services
  • Tourism as a tool for fostering cultural exchange and international relations
  • Cross-cultural communication and diplomacy in the tourism industry
  • The role of social media influencers and content creators in tourism promotion
  • Impact and management of events, festivals, and forums in tourism, including gastronomy tourism
  • Quality assurance: Certifications and awards in the tourism sector and in gastronomy sector
  • The evolving role of tour operators and travel agencies in shaping tourism trends
  • Strategic planning and destination management in tourism
  • Human resource management and leadership in the hospitality industry
  • Risk management and crisis communication in tourism
  • Revenue management and pricing strategies for tourism businesses

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 various industries, including the 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 multiple industries, including 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