Master’s degree

MEDITERRANEAN DIET: FOOD, CULTURE AND CULINARY INNOVATION

Faculty of Pharmacy and Food Sciences, University of Barcelona.

Versión en Castellano

GENERAL INFORMATION

Qualification awarded: Master’s degree (UB-specific degree)

Awarding body: University of Barcelona

Center responsible: Faculty of Pharmacy and Food Sciences

Number of credits: 60,00 

Length of course (in academic years): 1

Mode of delivery: Face-to-face

Language: Spanish

Enrolment fee: 6.900,00 € + taxes

Teaching schedule*: Monday to Friday from 3 to 8 PM.

Length of the course*:  January 9th 2019 – June 28th 2019

*There may be slight changes on the dates and schedule

Management

MÀRIUS RUBIRALTA ALCAÑIZ

PhD (Faculty of Pharmacy and Food Sciences, University of Barcelona)

RAMON ESTRUCH RIBA

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

MICHAEL B. SPERLING

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

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 broaden knowledge of the historical and anthropological antecedents of Mediterranean food systems, the birth of the global, modern concept of the healthy Mediterranean diet, and the culinary cultures of the Mediterranean area as a sustainable dietary model; to understand the interplay between the Mediterranean diet and the evolution of culinary techniques, restaurant concepts and structures, food product development and retail, agricultural innovation, and communication patterns; and to explore patterns of globalization and adaptation of the Mediterranean model.

 

Career opportunities

Window opportunity of the Mediterranean diet in

  • Agroalimentary industry
  • Food industry
  • Food services
  • Environmental companies
  • Nutrition and public health
  • Health and nutrition communication
  • Education
  • Tourism and gastronomy sector
  • Public services. Policies.

 

Admission requirements

  • Bachelor’s degree, Pre-EHEA degree or diploma in food-related areas, including humanities, life sciences, sociology, communication and education.
  • Curriculum.

 

Admission for applicants not holding a degree qualification

Students who are not university graduates may be admitted on this course. These students will be eligible for a university extension course certificate. Information regarding the entry requirements in this case can be obtained from the course coordinators.

 

Pre-enrolment period

July 2nd – November 23th 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 and Escola de Restauració de Santa Coloma de Gramenet (Grameimpuls).
  • Address: Recinte Torribera. Prat de la Riba, 171. 08921 Santa Coloma de Gramenet
  • Webpage: http://www.ub.edu/campusalimentacio/ca/ 
FOR FURTHER ENQUIRIES
  • Name of individual or institution: Torribera Mediterranean Center (TMC)
  • Address: La Masia building. Recinte Torribera. Prat de la Riba, 171. 08921 Santa Coloma de Gramenet.
  • Master’s degree Webpagehttp://www.tmcmediterranean.org
  • Telephone: +34 93 403 90 39
  • Email address: tmc@tmcmediterranean.org

With the support of

Pre-enrolment period: 

July 2nd – October 19th 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?

January 28th 2019 – June 28th 2019

Teaching schedule: Afternoons

Everyday from 15:00 to 19:00

Syllabus

Coordinator: Marta Ruiz and Margalida Mulet (ODELA, University of Barcelona)

Teaching staff:

  • M. Ángeles Pérez (University of Barcelona)
  • Antoni Riera (University of Barcelona)
  • Margalida Mulet (ODELA, University of Barcelona)
  • Pilar Garrido (University of Murcia)
  • F. Xavier Medina (UOC)
  • M. del Mar Marcos (University of Cantabria)
  • 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 DIET AS A HUMAN 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. MEDITERRANEAN GASTRONOMIC SYSTEMS (2 ECTS)

  1. MEDITERRANEAN DIVERSITY AND FOOD SYSTEMS
  2. SOCIOCULTURAL 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

Coordinator:

  • Joan Vallès (University of Barcelona)
  • M. Carmen Vidal (University of Barcelona)
  • Rosa Lamuela (University of Barcelona)

Teaching staff:

  • Rafael Llorach (University of Barcelona)
  • Mireia Urpí (University of Barcelona)
  • Stefania Vichi University of Barcelona)
  • Juan José Moreno (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. CLASSIFICATION OF PRODUCES AND PRODUCTS.
  2. NUTRITIONAL COMPOSITION OF MAIN FRESH FOODS AND BASIC PRESERVES.
  3. BIO-ACCESSIBILITY, BIODISPONIBILITY AND METABOLISM OF MAIN NUTRIENTS
  4. SUITABLE COOKING TREATMENT ACCORDING TO THE NATURE OF COMPOSITION.
  5. SENSORIAL ANALYSIS.

MODULE 3. NUTRITION AND GASTRONOMY (4 ECTS)

  1. HUMAN NUTRITION: RELATIONSHIP BETWEEN NUTRITION AND HEALTH
  2. COOKING AND NUTRITIONAL SCIENCE
  3. NUTRITION, DIET AND GASTRONOMY
  4. DIETARY REFERENCE STANDARDS
  5. RESEARCH AND INNOVATION FOR TOMORROW’S NUTRITION & FOOD SYSTEMS
  6. MARKET-CREATING AND OPEN INNOVATION IN MEDITERRANEAN GASTRONOMY
  7. MALNUTRITION AND OVERNUTRITION: DEFINITIONS.

MODULE 4. GASTRONOMIC DEVELOPMENT OF CULINARY TECHNICS (4 ECTS)

Coordinator: Ismael Prados (University of Barcelona)

Teaching staff:

  • Montse Illan (University of Barcelona)
  • Xavier Torrado (University of Barcelona)
  • Axel Bidon-Chanal (University of Barcelona)
  • Stefania Vichi (University of Barcelona)
  • Paul DelleRose (The Culinary Institute of America)
  • Justin Ward (The Culinary Institute of America)
  • Robert Jorin (The Culinary Institute of America)
  • Carles Tejedor (Oilmotion)
  1. MEDITERRANEAN CULINARY SYSTEMS: THE CULINARY TREATMENT OF FAT; FROM GARUM TO EMULSIFIED FOAMS, FROM GAZPACHO TO TABOULÉ
  2. PAIRING BEANS AND CEREALS; FROM ANCESTRAL NEEDS TO CONTEMPORARY ALIMENTARY PATTERNS.
  3. DAIRY PRODUCTS. LOW FAT FERMENTS. CALCIUM INTAKE RELATED TO FAT CONSUMPTION. PROBIOTICS.
  4. VEGETAL FIBER & PROTEINS. TEXTURIZING WITHOUT FAT.
  5. THE OLIVE OIL IMPORTANCE IN THE MEDITERRANEAN DIET. THE ROLE OF OIL IN GASTRONOMY. FROM FREEZING TO FRYING AT 160º. HOW TEMPERATURE AFFECTS QUALITY.

MODULE 5. INTERPRETING THE MEDITERRANEAN DIET COOKBOOKS (3 ECTS)

Coordinator: Jaume Coll (University of Barcelona)

Teaching staff:

  • Ismael Prados (University of Barcelona)
  • Anne E. McBride (The Culinary Institute of America)
  1. REFERENCE COOKBOOKS OF THE MEDITERRANEAN CULTURES
    • HISTORY OF THE COOKBOOKS.
    • EVOLUTION OF COOKBOOK IN THE MEDITERRANEAN REGION
    • THE COOKBOOK OF THE MEDITERRANEAN DIET.
  2. DIGITAL TECHNOLOGIES AND THE NEW CONCEPT OF COOKBOOK.

MODULE 6. MEALS AND RECIPES (3 ECTS)

Coordinator: Ismael Prados (University of Barcelona)

Teaching staff:

  • Montse Illan (University of Barcelona)
  • Xavier Torrado (University of Barcelona)
  • Axel Bidon-Chanal (University of Barcelona)
  • Stefania Vichi (University of Barcelona)
  • Tony Nogales (The Culinary Institute of America)
  • Carles Tejedor (Oilmotion)

1. ALIMENTARY PLANNING OF WHOLE CYCLE.
2. ALIMENTARY WASTE PREVISION. PLANNING AS THE KEY TO SAVE (MONEY, ENERGY, TIME).
3. RESOURCES SAVING AND SUSTAINABILITY
4. MEDITERRANEAN DIET AND FISH CONSUMPTION
5. THE ROLE OF MEAT IN THE MEDITERRANEAN DIET

MODULE 7. PREVENTION OF CHRONIC DISEASES AND AGING (4 ECTS)

Coordinator:

  • Ramon Estruch (University of Barcelona)
  • Rosa Lamuela (University of Barcelona)
  • Lluís Serra Majem (University of Las Palmas de Gran Canaria)

1. MEDITERRANEAN DIET, AGING AND NEURO-DEGENERATIVE DISEASES
2. NUTRITION IN THE PREVENTION, DEVELOPMENT AND EVOLUTION OF PREVALENT CHRONIC DISEASES: OBESITY, DIABETES, HYPERTENSION
3. MEDITERRANEAN DIET AND CARDIOVASCULAR DISEASES, COHORT AND INTERVENTION STUDIES (PREDIMED STUDY)
4. NUTRITIONAL AND GASTRONOMIC STUDIES RELATED TO CANCER AND NEUROMOTOR DISEASES: AMYOTROPHIC LATERAL SCLEROSIS (ALE) EXAMPLE

MODULE 8. NUTRITION AND PERSONALIZED DIET (3 ECTS)

Coordinator: Andreu Farran (University of Barcelona)

Teaching staff:

  • Emilio Martínez De Victoria Muñoz (University of Granada)
  • Itziar de Lecuona (University of Barcelona)
  • Jen Stack (The Culinary Institute of America)
  • Marta Ros (elBulliFoundation)

1. FACTORS FOR THE ANALYSIS AND DEFINITION OF THE PERSONAL ALIMENTARY PATTERN (PAP)
2. KEY FACTORS FOR THE DEFINITION OF PAP.
3. BASAL DIETS DERIVATIONS DEPENDING ON PAP.

MODULE 9. MEDITERRANEAN LIFESTYLE: PHYSICAL ACTIVITY AND PSYCHOSOCIAL ASPECTS (3 ECTS)

Coordinator: M. Antonia Lizarraga (University of Barcelona)

Teaching staff:

  • Andreu Farran (University of Barcelona)
  • Montse Illan (University of Barcelona)
  • Xavier Torrado (University of Barcelona)
  • Allison Righter (The Culinary Institute of America)

1. MEDITERRANEAN LIFESTYLES
2. CONCEPT OF LONGEVITY IN THE MEDITERRANEAN AREA: EXEMPLES OF SPECIAL LONGEVITY ANALYSIS OF THE CHARACTERISTICS OF THE GLOBAL AREAS WITH A MAJOR LONGEVITY
3. NUTRITION AND PHYSICAL ACTIVITY
4. PSYCHOSOCIAL ASPECTS
5. FOOD-RELATED RITUALS IN MEDITERRANEAN CULTURES
6. ROLE OF THE LIFESTYLE

MODULE 10. MEDITERRANEAN BIOECONOMY: PROXIMITY AND SUSTAINABILITY (4 ECTS)

Coordinator: Francisco J. Sans (University of Barcelona)

Teaching staff:

  • Joan Romanyà (University of Barcelona)
  • María Isabel Trillas Gay (University of Barcelona)
  • Xavier Testar (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)

1. SUSTAINABLE FOOD CONSUMPTION AND PRODUCTION. SEASONAL PRODUCTS.
2. ENVIRONMENTALLY SUSTAINABLE FOOD SYSTEMS. BALANCED RICH ENVIRONMENTS VERSUS MONOCULTIVES. ORGANIC PRODUCTION. BIODYNAMIC FOOD PRODUCTION PRINCIPLES.
3. ENVIRONMENTAL SUSTAINABILITY OF MEDITERRANEAN DIET. WORLDWIDE COMMODITIES TRADE VERSUS LOCAL ENVIRONMENT PRODUCTION. CARBON FOODPRINT. POLYMER PRODUCTION OF FOOD PACKAGING.
4. SUSTAINABLE FOOD SYSTEMS AND DIETS. ANIMAL PRODUCTS VERSUS VEGETABLES. THE FUTURE OF PROTEIN CONSUMPTION. GREENHOUSE EFFECT AND CONTAMINATION OF AQUIFERS.
5. IMPLEMENTATION OF INTEGRATED PRODUCTION SYSTEMS. CIRCULAR ECONOMY PRINCIPLES ACROSS THE MEDITERRANEAN.
6. FOOD SAFETY.
7. SUSTAINABILITY OF THE MEDITERRANEAN DIET: INDICATORS.
8. MARE NOSTRUM. THE CHALLENGE OF RAISING INSTEAD OF FISHING. EU BLUEMED INITIATIVE.
9. CONTEMPORARY CHALLENGES OF THE FOOD INDUSTRY. THE ATOMIZATION OF MARKETS VERSUS GENERAL PRODUCTION. PERSONAL ALIMENTARY PATTERN (PAP).

MODULE 11. ENVIRONMENT: WATER, CLIMATE CHANGE AND BIODIVERSITY (3 ECTS)

Coordinator: Miquel Salgot (University of Barcelona)

Teaching staff:

  • Amèlia Díaz (University of Barcelona)
  • Montserrat Folch (University of Barcelona)

1. CHARACTERIZATION OF THE MEDITERRANEAN ENVIRONMENTS: CLIMATE, SOILS, VEGETATION, AGRICULTURE, WATER…
2. HISTORY LESSONS ABOUT AGRICULTURE: RAINFED CROPS, RAIN FARMS, IRRIGATION
3. WATER IN THE MEDITERRANEAN: CONVENTIONAL AND NON-CONVENTIONAL RESOURCES. OFFER AND DEMAND
4. MODERN TOOLS: CIRCULAR ECONOMY, CLIMATE CHANGE AND OTHER CONCEPTS. THE NEXO WATER-POWER ENERGY-FOOD IN RELATION TO THE ENVIRONMENT
5. ANTHROPIC PRESSURES: URBANIZATION, TOURISM, INTENSIVE AND PROXIMITY AGRICULTURE, THEME PARKS, LEISURE FACILITIES. PRESSURES ON THE LANDSCAPE, NATURAL ENVIRONMENT, WATER, SOILS AND ECOSYSTEMS
6. FOOD PRODUCTION RELATED TO MEDITERRANEAN ECOSYSTEMS. THE SOIL-PLANT-ATMOSPHERE CONTINUUM (SPAC) CONCEPT
7. ANALYSIS OF HAZARDS AND RISK MANAGEMENT IN AGRICULTURAL PRODUCTION. WATER, SOILS, ATMOSPHERE, AGRICULTURAL PRODUCTS, OTHER CROPS, LIVESTOCK

MODULE 12. TOURISM, GASTRONOMY AND CULTURE IN THE MEDITERRANEAN REGION (4 ECTS)

Coordinator: Dolors Vidal (University of Girona)

Teaching staff:

  • Sílvia Aulet (University of Girona)
  • Joaquim Vidal (University of Girona)
  • Lluís Mundel (University of Girona)
  • Beth Forrest (The Culinary Institute of America)

1. TOURISM: CONCEPT, POLICIES AND CULTURAL, SOCIAL AND ECONOMIC INFLUENCES. FUTURE SCENARIOS
2. THE GASTRONOMY AS A INTANGIBLE CULTURAL HERITAGE
3. ANTHROPOLOGY AND ECOLOGY IN THE DEFINITION OF MEDITERRANEAN GASTRONOMY.
4. GASTRONOMY AND TOURISM; GASTRONOMY AND TERRITORY. HOW GASTRONOMIC TOURISM CAN HELP TO TERRITORIAL DEVELOPMENT. ELEMENTS TO BE INCLUDED IN THE GASTRONOMIC TOURISM EXPERIENCE: PLACES TO COMPREHEND, TASTE AND BUY
5. THE GOVERNANCE OF GASTRONOMIC TOURISM. IDENTIFICATION OF THE DIFFERENT AGENTS: FROM THE PUBLIC SECTOR TO THE PRIVATE SECTOR, FROM THE PRIMARY SECTOR TO THE TERTIARY SECTOR, FROM COMPANIES TO NGOS. HOW TO WORK ON NETWORK AND HOW MAKE STRATEGIES AND POLICIES FOR THE FUTURE.
6. MARKETING OF GASTRONOMIC TOURISM. TOOLS FOR GASTRONOMY AND TOURISM PROMOTION AND COMMUNICATION. ONLINE MARKETING. INFLUENCERS AND FOODIES. MEDIA. COMMERCIAL CHANNELS
7. OIL AND WINE, A WAY TO BE IN THE MEDITERRANEAN. THE CULTURAL ITINERARIES OF THE EUROPEAN COUNCIL. OLIVE TREE AND WINE ROUTES

MODULE 13. MEDITERRANEAN DIET: KNOWLEDGE CREATION AND DISSEMINATION (4 ECTS)

Coordinator:

  • Marta Vila (University of Barcelona)
  • Anne E. McBride (The Culinary Institute of America)

Teaching staff: Axel Bidon-Chanal (University of Barcelona)

1. MEDITERRANEAN DIET: KNOWLEDGE CREATION AND MANAGEMENT
A. GASTRONOMIC TERMINOLOGY
B. GASTRONOMIC KNOWLEDGE CLASSIFICATION
C. COMPUTATIONAL GASTRONOMY
2. MEDITERRANEAN DIET: KNOWLEDGE DISSEMINATION AND COMMUNICATION

MODULE 14. EXPERIMENTAL CULINARY AND SENSORIAL PRACTICES (6 ECTS)

Coordinator:

  • Ismael Prados (University of Barcelona)
  • Ángeles Romero (University of Santiago de Compostela)

Teaching staff:

  • Montse Illan (University of Barcelona)
  • Xavier Torrado (University of Barcelona)
  • Axel Bidon-Chanal (University of Barcelona)
  • Amèlia Sarroca (University of Barcelona)
  • Ted Russin (The Culinary Institute of America)
  • Anne E. McBride (The Culinary Institute of America)
    1. GROUP 1. CULINARY BASIC LEVEL. NON PROFESSIONAL.
      • TRADITIONAL TYPES OF MEALS. DESIGNING MENU BASED ON CLASSIC MEDITERRANEAN DIET RECIPES
      • PREVISION. TEMPOS MANAGEMENT. WORK PLAN.
      • RECIPES DEVELOPMENT AWARENESS. PROCESSES CONTROL.
      • ORGANOLEPTIC CLINIC. TASTE PHYSIOLOGY. WINE PARING.
      • COOKING AND SENSORIAL PRACTICES
    2. GROUP 2. CULINARY ADVANCED LEVEL. PROFESSIONAL EXPERIENCE OR WITH COOKING SKILLS.
      • GASTRONOMIC MENU COMPOSITION BASED ON MEDITERRANEAN DIET MODEL.
      • BASES DEVELOPMENT. MISE EN PLACE. CONTEMPORARY TECHNICS.
      • REAL TIME MENU EXECUTION
      • WINE PAIRING
      • ORGANOLEPTIC CLINIC. TASTE PHYSIOLOGY.

MODULE 15. MASTER’S THESIS (6 ECTS)

Coordinator: Màrius Rubiralta (Universidad de Barcelona)

Teaching staff:

1. SCIENTIFIC LITERATURE
2. DOCUMENTS RELATED TO THE MEDITERRANEAN DIET
3. PROJECT AND BIBLIOGRAPHY SELECTION
4. EXPERIMENTAL OR BIBLIOGRAPHIC PART
5. WRITING OF THE THESIS
6. PREPARATION OF THE DEFENSE
7. DEFENSE OF THE THESIS