Scientific knowledge production and local knowledge. The incorporation of probiotic food in the diet of soup kitchens
DOI:
https://doi.org/10.52712/issn.1850-0013-607Keywords:
expert knowledge, local knowledge, production of scientific knowledge, probiotic foodAbstract
This work explores the relationship between scientific and local knowledge in a university research group that has regular contact with lay actors in the context of a supportive practice. This article analyzes the changes (and its limits) produced in the research group as part of a process of exchange and confrontation with local practices and lay knowledge. These changes act mostly upon the representations that experts have about lay people and about the mechanisms of “transmission” and “ownership” of scientific knowledge. Changes in the idea that experts have about the role of researchers, about the knowledge they produce, about the different ways to investigate the object of study and justify the results of these investigations are also identified in this paper. As a result, this work hopes to contribute to the analysis of reflexive processes carried out by specialists when they interact with non-experts.
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