Exploration of food as a philosophical and cultural phenomenon, linking aesthetics, ethics, and sensory experience.

Curriculum

12 Sections
8 Lessons
90 Weeks

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Philosophy of Gastronomy
Philosophy of Gastronomy
1
- 1.1
  Exploration of food as a philosophical and cultural phenomenon, linking aesthetics, ethics, and sensory experience.
Food Biotechnology & Enzyme Technology
Food Biotechnology & Enzyme Technology
1
- 2.1
  Study of biotechnological applications in food production, preservation, and innovation.
Advanced Sensory Science
Advanced Sensory Science
1
- 3.1
  Analytical and experimental approaches to taste, aroma, and texture perception.
Sustainable Gastronomy Systems
Sustainable Gastronomy Systems
0
Research Methodology in Gastronomic Sciences
Research Methodology in Gastronomic Sciences
1
- 5.1
  Qualitative and quantitative methods for academic and applied culinary research.
Advanced Culinary Creativity & Product Design
Advanced Culinary Creativity & Product Design
1
- 6.1
  Development of experimental dishes and products integrating science and aesthetics.
Global Food Policies & Innovation Governance
Global Food Policies & Innovation Governance
0
Leadership & Strategic Management in Gastronomy
Leadership & Strategic Management in Gastronomy
0
Gastronomic Communication & Publication
Gastronomic Communication & Publication
1
- 9.1
  Academic writing, public speaking, and digital dissemination of gastronomy research.
Applied Research Project
Applied Research Project
1
- 10.1
  Independent research or applied innovation project under academic supervision.
Internship / Industry Placement
Internship / Industry Placement
1
- 11.1
  6-month placement in research institutions, R&D departments, or culinary innovation labs.
Master Thesis / Final Project Presentation
Master Thesis / Final Project Presentation
0

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Level 5: Professional Master in Gastronomy

Curriculum

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