Master's Degree in Advances in Gastronomic Sciences

Main focus

; The graduate will be able to: – Identify the requirements of the facilities necessary for the culinary process. – Identify and evaluate the role of ingredients and additives in relation to the qualities of processed food products and the biological, chemical and physical changes that can occur in foodstuffs during their culinary preparation and in the development of new products. – Describe and know how to apply traditional culinary techniques, as well as how to handle the instruments necessary for the preparation of quality food. – Characterise the main health risks associated with culinary-gastronomic activities. – Monitor and protect the health and rights of consumers in culinary-gastronomic activities, applying current legislation and effectively implementing food-hygiene and environmental-hygiene procedures and food risk control measures. – Describe and identify the basic principles of sensory analysis.

Competences

Students that have completed the second cycle have the following competencies: – Have demonstrated knowledge and understanding that is founded upon a basis or opportunity for originality in developing and/or applying ideas, often within a research context. – Can apply their acquired knowledge and understanding, and problem solving abilities in new or unfamiliar environments within broader (or multidisciplinary) contexts related to their field of study. – Have the ability to integrate knowledge and handle complexity, and formulate judgments with incomplete or limited information, but that include reflecting on social and ethical responsibilities linked to the application of their knowledge and judgments. – Can communicate their conclusions, and the knowledge and rationale underpinning these, to specialist and non-specialist audiences clearly and unambiguously. – Have the learning skills to allow them to continue to study in a manner that may be largely self-directed or autonomous.

Name of title awarded in original language

Máster Universitario en Avances en Ciencias Gastronómicas

Qualification requirements

60 minimum credits

Specialisation name

– No Specialisation

Admission information

Specific admission requirements

Students with a mother tongue other than Spanish will be required to have a Spanish B2 level or higher, according to the Common European Framework of Reference for Languages