Knowledge, flavors and terms

terminological convergence in the Course Conclusion Papers of the Bachelor's Degree in Gastronomy at the Federal University of Paraíba (Brazil)

Abstract

This study analyzes the terminologies used in the Keywords of the Course Conclusion Papers (TCC's) of the Bachelor's Degree in Gastronomy at the Federal University of Paraíba (UFPB) - Paraíba, Brazil, between 2017 and 2024. The research, of a qualitative-quantitative approach and basic nature, used bibliographic, documentary and survey procedures, analyzing 104 TCC's available in the UFPB Institutional Repository. 399 keywords were identified, resulting in 273 terms after standardization. The analysis revealed a predominance of terms such as Gastronomy, Entrepreneurship, Business Plan, Business Plan, Confectionery and Bakery, showing thematic trends and the interdisciplinarity of the area. There was a lack of terminological standardization, compromising precision in Information Representation. The research highlights the need to systematize terms in order to strengthen scientific communication, organize knowledge and consolidate gastronomy as a scientific field. Terminology and Information Representation emerge as strategic pillars, promoting conceptual clarity and the democratization of gastronomic knowledge. The study points out that although the keywords effectively represent knowledge in the field, the heterogeneity of terminology indicates the urgent need for standardization in order to improve information retrieval and scientific development. It is recommended that terminology standardization policies be implemented and that the construction of specific documentary languages for Gastronomic Science be encouraged, in order to ensure precision, the organization of knowledge and the broad and accessible dissemination of information in the gastronomic field. The research reinforces the fundamental role of young academics in consolidating Gastronomy as an interdisciplinary and socially relevant science.