Gastrotour is redefining the wine and cuisine tourism sectors through education, innovation, and industry collaboration. Under this premise, the project addresses the urgent need to modernize professional competencies in Georgia and South Africa, utilizing specialized training as a strategic driver for change for both businesses and students.
In this case study, we highlight the transfer of the Emofood methodology to the international educational landscape. By training professionals in the use of sensory and emotional analysis tools, we ensure that the local gastronomic offer becomes a measurable strategic asset. Through the application of this expertise, students develop key competencies to:
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Design products and services that maximize the customer’s emotional satisfaction.
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Leverage neuroscience to enhance and promote the unique identity of local products.
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Professionalize the sector through training that merges the science of perception with sensory marketing.
Through collaboration between institutions in Georgia, South Africa, the Czech Republic, Portugal, and Spain, we have built a robust bridge between higher education and the productive sector. This synergy ensures that Emofood’s innovation reaches emerging markets, guaranteeing competitive growth that is deeply connected to the emotions of global travelers.