Master’s degree

MEDITERRANEAN DIET: FOOD, HEALTH AND NUTRITIONAL GASTRONOMY

Faculty of Medicine and Health Sciences.

GENERAL INFORMATION

Qualification awarded: Master’s degree (UB-specific degree)
Awarding body: University of Barcelona
Center responsible: Faculty of Medicine and Health Sciences
Number of credits: 60,00
Length of course (in academic years): 1
Mode of delivery: Face-to-face
Language: English
Enrolment fee: 9.800,00 € + taxes

Length of the course: November 5th 2018 – June 28th 2019 (final project presentation).
Schedule: Monday to Friday from 3 to 8 PM. (there may be slight changes on the dates and schedule).

Management

MICHAEL B. SPERLING

PhD (Office of the Provost, The Culinary Institute of America)

RAMON ESTRUCH RIBA

MD, PhD (Faculty of Medicine and Health Sciences, University of Barcelona)

Background:

This master’s degree is an outgrowth of the newly launched Torribera Mediterranean Center (TMC), a joint project of the University of Barcelona and The Culinary Institute of America to advance scholarship around the traditional, healthy Mediterranean Diet and Mediterranean food and culinary cultures, as well as the contributions such scholarship can make to a variety of fields globally.

 

Learning objectives:

To deepen knowledge of the Mediterranean diet and food systems of the region as a model of healthy eating; to understand the impact of this diet on the prevention and the treatment of chronic diseases; to introduce health professionals to both traditional and innovative culinary practices of the Mediterranean; and to enrich understanding of the development of public health strategies to preserve and enhance the strength of these dietary patterns in society. 


Career opportunities:

Window opportunity of the Mediterranean diet in

  • Health care
  • Nutrition consultation
  • Nutrition and public health
  • Food industry
  • Food services
  • Health and nutrition communication

 

Admission requirements:

  • Bachelor’s degree, Pre-EHEA degree or diploma in the fields of health, nutrition, food and life sciences.
  • A good level of English. Non-native candidates must submit a certificate and and/or attend an interview.
  • Curriculum and statement of interest.

 

Pre-enrolment period:

June 1st – October 6th 2018

Pre-enrolment webpage:  Link


Further information

FACULTY OR SCHOOL WHERE THE COURSE IS TAUGHT

Name of individual or institution:

Campus de l’Alimentació de Torribera (Universitat de Barcelona) and Escola de Restauració de Santa Coloma de Gramenet (Grameimpuls).

Address:
Campus de l’Alimentació de Torribera (Universitat de Barcelona). Recinte Torribera. Prat de la Riba, 171. 08921 Santa Coloma de Gramenet

Webpage:  http://www.ub.edu/campusalimentacio

FOR FURTHER ENQUIRIES

Name of individual or institution: TORRIBERA MEDITERRANEAN CENTER (TMC)

Address: La Masia building. Campus de l’Alimentació de Torribera (Universitat de Barcelona). Recinte Torribera. Prat de la Riba, 171. 08921 Santa Coloma de Gramenet.

Master’s degree Webpagehttp://www.tmcmediterranean.org

Email addresstmc@tmcmediterranean.org

Telephone: +34 93 403 90 39

With the support of

Pre-enrolment period:

June 1st – October 6th 2018

Location

Torribera Mediterranean Center (TMC). Campus de l'Alimentació de Torribera. Edifici La Masia. Av. Prat de la Riba 171 08921 Santa Coloma de Gramenet (Barcelona) Spain.

When?

November 5th 2018 – June 28th 2019

Teaching schedule: Afternoons

Everyday from 15:00 to 19:00

Syllabus

Coordinator: F. Xavier Medina (UOC)

Teaching staff:

  • M. Ángeles Pérez (University of Barcelona)
  • M. del Mar Marcos (University of Cantabria)
  • Pilar Garrido (University of Murcia)
  • Beth Forrest (The Culinary Institute of America)
  • Willa Zhen (The Culinary Institute of America)
  • Anne E. McBride (The Culinary Institute of America)
  • Sandra Lozano (elBulliFoundation)
  • Yvonne Colomer (Triptolemos Foundation)

MODULE 1.1. MEDITERRANEAN FOOD HERITAGE (2 ECTS)

  1. THE GEOGRAPHIC AND CULTURAL CONCEPT OF THE MEDITERRANEAN
  2. THE HISTORY OF MEDITERRANEAN FOOD
  3. THE EVOLUTION OF CULINARY LANGUAGE IN THE MEDITERRANEAN: GASTRONOMIC TERMINOLOGY
  4. FOOD AND RELIGION IN THE MEDITERRANEAN
  5. ANTHROPOLOGY AND MEDITERRANEAN FOOD

MODULE 1.2. FOOD SYSTEMS IN THE MEDITERRANEAN AREA (2 ECTS)

  1. MEDITERRANEAN DIVERSITY AND FOOD SYSTEMS
  2. SOCIO-CULTURAL DIMENSION OF MEDITERRANEAN GASTRONOMIC SYSTEMS
  3. ECONOMICS OF THE MEDITERRANEAN FOOD SYSTEMS
  4. THE EROSION OF THE MEDITERRANEAN GASTRONOMIC HERITAGE
  5. THE GLOBAL CONCEPT OF THE MEDITERRANEAN DIET

Coordinators:

  • Joan Vallès (University of Barcelona) [M2]
  • M. Carmen Vidal (University of Barcelona) [M3]
  • Rosa Lamuela (University of Barcelona) [M3]

Teaching staff:

  • Rafael Llorach (University of Barcelona)
  • Mireia Urpí (University of Barcelona)
  • Stefania Vichi (University of Barcelona)
  • Anna Gras (ESAB-Polytechnic University of Catalonia)
  • Lourdes Reig (ESAB-Polytechnic University of Catalonia)
  • Jen Stack (The Culinary Institute of America)
  • Ted Russin (The Culinary Institute of America)
  • Tony Nogales (The Culinary Institute of America)
  • Carles Tejedor (Oilmotion)

MODULE 2. MEDITERRANEAN FOOD PRODUCTS (4 ECTS)

  1. MEDITERRANEAN FOOD PRODUCTS
  2. THE MEDITERRANEAN DIET PYRAMID
  3. CLASSIFICATION OF GASTRONOMIC KNOWLEDGE
  4. CLASSIFICATIONS OF PREPARED AND UNPREPARED PRODUCTS APPLIED TO THE MEDITERRANEAN DIET
  5. CULINARY TREATMENTS AND EFFECTS ON NUTRITIONAL COMPOSITION
  6. FISH AND SEAFOOD IN THE MEDITERRANEAN
  7. FROM PRODUCT TO PREPARATION

MODULE 3. NUTRITION AND GASTRONOMY (4 ECTS)

  1. ADVANCES IN FOOD AND NUTRITION
  2. COOKING AND NUTRITIONAL SCIENCE
  3. DIET, NUTRITION AND GASTRONOMY
  4. THE PORTION AS A UNIT FOR DEVELOPING MEALS
  5. DESIGN AND FORMULATION OF THE WEEKLY BASELINE DIET ACCORDING TO THE PRINCIPLES OF THE MEDITERRANEAN DIET

Coordinator: Ramon Estruch (University of Barcelona)

Teaching staff:

  • M. Antonia Lizarraga (University of Barcelona)
  • Itziar de Lecuona (University of Barcelona)
  • Lluís Serra Majem (University of Las Palmas de Gran Canaria)
  • Montserrat Fitó Colomer (IMIM-University Pompeu Fabra)
  • Emilio Martínez De Victoria Muñoz (University of Granada)
  • Marta Ros (elBulliFoundation)
  • Jen Stack (The Culinary Institute of America)
  • Alison Righter (The Culinary Institute of America)
  • Ted Russin (The Culinary Institute of America)

MODULE 4. MEDITERRANEAN DIET, HEALTH AND PREVENTION OF CHRONIC DISEASES (6 ECTS)

  1. NUTRITION IN THE PREVENTION, DEVELOPMENT, AND EVOLUTION OF PREVALENT CHRONIC DISEASES
  2. NUTRITION AT DIFFERENT STAGES OF LIFE
  3. NUTRITIONAL AND MOLECULAR PRINCIPLES OF CANCER
  4. NUTRITIONAL GERIATRICS
  5. THE MEDITERRANEAN DIET AND CARDIOVASCULAR DISEASES, COHORT AND INTERVENTION STUDIES
  6. OBESITY
  7. DIABETES
  8. HYPERTENSION
  9. DISLIPIDEMIAS
  10. MEDITERRANEAN DIET, AGING AND NEURO-DEGENERATIVE DISORDERS
  11. MEDITERRANEAN DIET, FOODS AND MENTAL HEALTH
  12. MEDITERRANEAN DIET AND GENETICS

MODULE 5. MEDITERRANEAN DIET COMPARED TO OTHER HEALTHY DIETS (3 ECTS)

  1. VEGANISM AND VEGETARIANISM: VEGAN AND VEGETARIAN DIETS, COMPARISON WITH THE MEDITERRANEAN DIET
  2. CONCEPT OF HEALTHY DIET AND ANALYSIS OF OTHER DIETS
  3. GLUTEN-FREE DIETS
  4. COMPARATIVE STUDIES OF DIFERENT HEALTH STATUS WITH DIFFERENT DIETS

MODULE 6. PERSONAL FOOD PROFILE (3 ECTS)

  1. PERSONALIZED NUTRITION AND NUTRI-EPIGENETICS
  2. NUTRITIONAL PROFILES
  3. OMIC TECHNOLOGIES IN PERSONALIZED NUTRITION
  4. LEGAL ASPECTS AND ETHICAL LIMITATIONS IN PERSONALIZED NUTRITION

MODULE 7. PROMOTION OF SPECIAL DIETS: ALLERGY AND FOOD INTOLERANCE (3 ECTS)

  1. FOOD ALLERGIES; FOOD INTOLERANCES AND SENSITIVITIES; CELIAC DISEASE
  2. ADVERSE REACTIONS TO CHARACTERISTIC FOODS OF THE MEDITERRANEAN DIET: IMMUNOLOGICAL AND NON-IMMUNOLOGICAL REACTIONS
  3. CULINARY PRACTICES IN FOOD INTOLERANCES

MODULE 8. BEHAVIORAL, SOCIAL IMPACTS AND OUTCOMES (3 ECTS)

  1. MEDITERRANEAN LIFESTYLE
  2. CONCEPT OF LONGEVITY IN THE MEDITERRANEAN AREA
  3. NUTRITION AND PHYSICAL ACTIVITY
  4. FOOD-RELATED RITUALS IN THE MEDITERRANEAN CULTURES
  5. ROLE OF A HEALTHY LIFESTYLE IN THE PROTECTIVE EFFECTS OF THE MEDITERRANEAN DIET

Coordinator:

  • Ismael Prados (University of Barcelona) [M9-11]
  • Ángeles Romero (University of Santiago de Compostela) [M11]

Teaching staff:

  • Montse Illan (University of Barcelona)
  • Xavier Torrado (University of Barcelona)
  • Axel Bidon-Chanal (University of Barcelona)
  • Marta Vila (University of Barcelona)
  • Montserrat Riu (University of Barcelona)
  • Juan José Moreno (University of Barcelona)
  • Justin Ward (The Culinary Institute of America)
  • Paul DelleRose (The Culinary Institute of America)
  • Tony Nogales (The Culinary Institute of America)
  • Robert Jorin (The Culinary Institute of America)

MODULE 9. GASTRONOMIC DEVELOPMENT AND CULINARY TECHNIQUES (6 ECTS)

  1. MEDITERRANEAN CULINARY SYSTEM: FAT CULINARY TREATMENT. FROM GARUM TO EMULSIFIED FOAMS. FROM GAZPACHO TO TABOULÉ
  2. VEGETAL FIBER AND PROTEINS. TEXTURIZING WITHOUT ANY FAT
  3. MEDITERRANEAN CULINARY TECHNIQUES, RELIGION AND CULTURES: CHRISTIAN, HALAL, KOSHER. CONVERGENT DIETARY EVOLUTION

MODULE 10. MANAGEMENT OF MENUS AND RECIPES (3 ECTS)

  1. HISTORICAL OVERVIEW OF THE CONCEPT OF THE RECIPE
  2. MENU DESIGN BASED ON TRADITIONAL MEDITERRANEAN GASTRONOMY
  3. COOKING: PLANNING AND EXECUTING PROCESSES BASED ON A WEEKLY MENU PLAN
  4. CURRENT COOKBOOKS IN DIFFERENT MEDITERRANEAN CULTURES
  5. COMPUTATIONAL GASTRONOMY: THE CULINARY CORPUS OF THE MEDITERRANEAN

MODULE 11. COOKING AND SENSORIAL PRACTICES (3 ECTS)

  1. TRADITIONAL TYPES OF MEALS. DESIGNING A MENU BASED ON CLASSIC MEDITERRANEAN DIET RECIPES
  2. ORGANOLEPTIC CLINIC. TASTE PHYSIOLOGY
  3. FOOD AND WINE PAIRING

Coordinators:

  • Francisco J. Sans. (University of Barcelona) [M12]
  • Xavier Testar (University of Barcelona) [M13]

Teaching staff:

  • Miquel Salgot (University of Barcelona)
  • Joan Romanyà (University of Barcelona)
  • Tony Nogales (The Culinary Institute of America)
  • Anne E. McBride (The Culinary Institute of America)
  • Beth Forrest (The Culinary Institute of America)

MODULE 12. THE MEDITERRANEAN DIET: LOCAL SOURCING AND SUSTAINABILITY (3 ECTS)

  1. SUSTAINABLE FOOD SYSTEMS
  2. THE ENVIRONMENT AND SUSTAINABILITY
  3. SUSTAINABILITY AND PLANT-BASED FOODS
  4. SUSTAINABILITY AND SEAFOOD
  5. FOOD SAFETY
  6. MEDITERRANEAN MARKETS: THE HISTORICAL, SOCIAL AND ECONOMIC DIMENSION OF MEDITERRANEAN MARKETS. MARKETS, PRODUCTS, SUSTAINABILITY, PROXIMITY AND ECO-FRIENDLY

MODULE 13. INDUSTRIAL FOOD PROCESSING SYSTEMS AND KNOWLEDGE DISSEMINATION AND TRANSFER (4 ECTS)

  1. THE FOOD INDUSTRY IN THE MEDITERRANEAN
  2. THE MEDITERRANEAN DIET AND THE INDUSTRY: PRODUCT EVALUATION
  3. INDUSTRIAL HANDLING, COOKING AND PRESERVATION PROCESSES: PLACEMENTS IN THE FOOD INDUSTR
  4. DISSEMINATION OF FOOD KNOWLEDGE IN THE MEDITERRANEAN AND COMMUNICATION POLICIES
  5. KNOWLEDGE AND TECHNOLOGY TRANSFER

Coordinators:

  • Isma Prados (University of Barcelona) [M14]
  • Màrius Rubiralta (University of Barcelona) [M15]

MODULE 14. FIELD WORK (4 ECTS)

  1. FOOD DISTRIBUTION SYSTEMS IN THE MEDITERRANEAN: MEDITERRANEAN MARKETS
  2. CONTEMPORARY AND FUTURE MEDITERRANEAN RESTAURANTS
  3. FOOD AND AGRICULTURAL PRODUCTION: METROPOLITAN AGRICULTURAL PARKS
  4. SEAFOOD

MODULE 15. MASTER’S THESIS (7 ECTS)

  1. SCIENTIFIC LITERATURE
    1. MANAGEMENT METHODS FOR PROFESSIONAL SCIENTIFIC LITERATURE
    2. METHODS FOR WRITING ORIGINAL SCIENTIFIC WORKS
    3. BIBLIOGRAPHIC SOURCES AND THE MEDITERRANEAN DIET
  2. DESIGN AND DEVELOPMENT OF A RESEARCH PLAN
  3. MENTORING
  4. WRITING OF THE THESIS 
  5. DEFENSE OF THE THESIS