Program

1st Semester

• Introduction to Research Methodologies in Sensory Analysis
• Sensory Methodology Applied to Consumer Studies
• Statistics Applied to Sensory Analysis
• Project Management
• Sensory Analysis Applied to R&D

2nd Semester

• Methodology in Training Sensory Panels
• New Technologies Applied to Sensory Sciences
• Ethics and Regulations Applied to Sensory Analysis
• Sensory Marketing
• Neuroscience, Physiology, and Genetics
• Psychology and Sociology Applied to Consumer Studies

3rd Semester

• Master's Thesis

Program

1st Semester

• Design of Products & Services
• Gastronomy Research Methodology
• Gastronomy Project Management
• New Business Models in the HORECA Sector
• Sensory Perception

2nd Semester

• Statistics Applied to R&D
• Development of New Business Management Models
• Design and Architecture of Dishes and Menus
• Sociocultural Effects of Trends in Gastronomy
• Knowledge Transfer

3rd Semester

• Master's Thesis

Program

1st Semester

• Food Microbiology
• Food Enzymology
• Instrumental and Sensory Analysis
• Culinary Techniques and Processes
• Anthropology and Sociology of Fermented Foods

2nd Semester

• Biotechnology of Fermented Foods
• Food Quality and Safety
• Applied Statistics for Fermentation Sciences
• Design of Fermented Foods
• Fermented Foods and Beverages Around the World
• Research and Innovation in Gastronomy

3rd Semester

• Master's Thesis

Program:

• The current food context and its challenges
• Gastronomy and Design
• Food Design: Food innovation through design
• Design: Thinking, creativity, and method
• Gastronomic fundamentals
• Design for food and gastronomy
• Practical design of products and experiences

CURRICULUM:

1. The Chef and Todays' Culinary Context
2. Culinary Techiniques
3. Products
4. Creativity, Trends and Innovation  
5. Master's Final Project
6. Curricular Internships