PCC

Population This review will consider eligible studies involving university students, regardless of academic course, age, or gender. Concept The concept of this review is focused on the uses of culinary workshops in their various formats, considering this practice as a tool for food and nutrition education. Therefore, studies that explore culinary activities in practical and theoretical classes, guidance sessions, counseling, demonstrations—whether short, medium, or long-term; online, in-person, or hybrid; within curricular, extracurricular, extension, or research programs—will be included. Context The context of this review is exclusively the academic environment of higher education institutions, which may include universities, educational centers, institutes, colleges, and technological centers.