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

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

• 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:

1. Sensory analysis and tasting refinement
2. The contemporary world of liquids
3. The role of the sommelier: creation and evolution
4. 360º management of the offering and the wine cellar
5. Advanced technical sommelier functions
6. Master's Final Project
7. Curricular Internships

PROGRAMM

1. Sensory analysis and tasting techniques
2. The contemporary liquid world: wines, other alcoholic beverages and NoLo drinks
3. The consumer at the centre of the beverage business
4. Strategic vision for marketing and commercialisation in the liquid sector
5. Marketing and customer relations: beverage branding, communication and promotion
6. Channels and processes for the commercialisation of wine, spirits, beers and NoLo drinks
7. Trends and solutions for companies: practical application

Program:

• The chef and its current culinary context
• Traditional and modern pastry
• The sweet world in the restaurant
• Chocolate
• Formulation
• Pastry

Program:

• The chef and the current culinary context
• Culinary techniques
• Product
• Creativity, trends, and innovation

Program:

• Strategic management and competitiveness in the restaurant sector
• Ideation, design, and implementation of the gastronomic offer
• Innovation and creativity management
• Design of the customer experience and service

Program:

• Gastronomy: Culture, Science, and Society
• How do we tell the story of gastronomy?
• Communicating gastronomy in the digital age
• Strategic communication

Program:

• The chef and its current culinary context
• Culinary Techniques: Fundamentals, applications, and preparation of related dishes
• Comprehensive kitchen management: production, logistics, costs, and team management
• Restaurant workshop

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

Program:

• Hospitality Environment
• Planning, Strategic Leadership, and Management
• Operations/Logistics Management
• Economic and Financial Management
• People Management and Other Skills