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

+ PART 1. HISTORY, CULTURE, ANTHROPOLOGY AND GASTRONOMIC SYSTEMS OF MEDITERRANEAN AREA
+ PART 2. FOOD PRODUCTS, DIET, NUTRITION AND GASTRONOMIC SCIENCE
+ PART 3. CULINARY TECHNIQUES AND MENUS
+ PART 4. NUTRITION AND HEALTH: NEW APPROACH ON NUTRITIONAL GASTRONOMY
+ PART 5. MEDITERRANEAN BIOECONOMY & SUSTAINABILITY: FOOD, TOURISM AND DIET
+ PART 6. MEDITERRANEAN DIET: KNOWLEDGE CREATION AND DISSEMINATION
+ PART 7. EXPERIMENTAL PART AND DEVELOPMENT OF A RESEARCH PLAN