Program Overview

Program Overview

The Master's Degree in Management of Gastronomic Sciences for Wellbeing is a two-year program that aims to provide students with a comprehensive understanding of the agro-food industry and the restaurant sector. The program is designed to equip students with the necessary skills and knowledge to manage and administer companies in the food and hospitality industry.

Objectives

The program's primary objectives are to:

• Provide students with a deep understanding of the agro-food industry and the restaurant sector
• Equip students with the necessary skills and knowledge to manage and administer companies in the food and hospitality industry
• Foster the development of soft skills, such as communication and leadership, to enable students to work effectively in a professional environment

Program Structure

The program is structured into four semesters, with the first year focusing on the transmission of analytical knowledge in areas such as science, statistics, economics, and business. The second year is dedicated to the development of specialized knowledge in areas such as food science, nutrition, and communication.

Course Content

The program includes a range of courses, including:

• Management of gastronomic sciences
• Food innovation
• Marketing and risk management
• Journalism and communication
• Research methods and techniques

Competencies and Career Opportunities

The program is designed to equip students with the necessary competencies to work in a range of roles, including:

• Manager of food and hospitality companies
• Food innovator
• Marketing and risk manager
• Journalist and communicator
• Researcher and consultant

Research Areas

The program focuses on research areas such as:

• Food science and nutrition
• Gastronomic sciences and culture
• Hospitality and tourism management
• Marketing and communication
• Sustainability and environmental management

Practical Experience

The program includes practical experience through internships and stages, which provide students with the opportunity to apply theoretical knowledge in a real-world setting. The internships and stages are designed to equip students with the necessary skills and knowledge to work effectively in the food and hospitality industry.

Final Project

The program culminates in a final project, which requires students to apply theoretical knowledge and practical skills to a real-world problem or issue. The final project is designed to demonstrate students' ability to think critically and creatively, and to develop innovative solutions to complex problems.