The School of Hospitality and Tourism has come together with the Faculty of Nutrition and Food Sciences of the University of Porto to create the Master in Gastronomic Sciences, whose first edition took place in the 2019/2020 academic year.
Portugal has a unique gastronomic identity, and is perhaps one of the European countries most capable of respecting and integrating the exotic and the uniqueness of its traditional and Mediterranean-based gastronomy. That is to say, it bridges continents, carries and absorbs other cultures and never ceases to be singular, which in an era of globalisation and loss of identity makes all the difference. Portugal, and most particularly the Douro valley where we are located, has high quality food and wine production. Knowledge related to the maximisation of the land products is still very much alive in the populations and there is scientific and technical knowledge that makes it possible to maximise such uniqueness, as we have high quality education in gastronomy and one of the oldest and most reputable European nutrition schools in the University of Porto.
This mix of knowledge, unique in the country, gave rise to this graduate degree in Gastronomic Sciences, through which the academy pays a renewed attention to the fusion of knowledge between gastronomy and natural, health and flavour sciences, which are at its base, and to the processes and quality management issues that sustain this type of business.
The study cycle is accredited by the Agency for Assessment and Accreditation of Higher Education. More information can be found in the reports produced by A3ES.
OBJECTIVES
This degree has a holistic approach, covering various domains, facilitating paths between the scientific domains of the Faculty of Nutrition and Food Sciences of the University of Porto and the practical concepts of the School of Hospitality and Tourism of P.Porto, thus reinforcing the articulation between scientific knowledge and its practical application in the real world.
Learning Objectives:
— Training and qualifying professionals for the gastronomy sector, with competencies to innovate and act in a conscientious, rigorous and responsible way in the areas of Nutrition, Culinary Techniques, Entrepreneurship and Culture and Sustainability;
— Enabling professionals to create and develop proposals for new products, services and businesses, as consultants in the area of catering and gastronomy;
— Promoting food processing experiences based on scientific, technical and practical knowledge of Nutritional Sciences, taking into account the promotion of health.
ORGANISATION
Classes are held on Mondays and Tuesdays, during daytime.
Most of the classes take place at the Faculty of Nutrition and Food Sciences of the University of Porto, except for the practical kitchen classes which take place at the School of Hospitality and Tourism.
