Program Overview

Introduction to Gastronomical Sciences

The Gastronomical Sciences program is an interdisciplinary field that combines knowledge from various areas, including gastronomy, food science, nutrition, food history, food culture, culinary technology, among others. This area studies culinary techniques, food preferences and habits, as well as the socio-economic factors that influence human nutrition, and investigates new ingredients and preparation techniques, innovations in the food industry and issues of sustainability, ethics and food safety.

Education Objectives

The masters degree in Gastronomic Sciences aims to integrate a fundamental area for understanding the relationship between food, health, culture and the environment, and for developing more conscious and sustainable food policies and culinary practices.

Why this Master's?

• It was the first master's degree in Gastronomic Sciences in Portugal;
• It is a joint initiative of two institutions, NOVA School of Science and Technology (NOVA FCT) and the Higher Institute of Agronomy of the University of Lisbon (ISA ULisboa), both having good national and international reputation and relevant infrastructures for this study programme.
• It encompasses cultural aspects, techniques and scientific knowledge that bridge the gap between the world of knowledge and the various economic and cultural activities in the field of gastronomy;
• It offers a holistic understanding of what gastronomy, based heavily on knowledge that allows future professionals to provide quality, innovative and creative answers to the problems associated with this increasingly demanding consumer area;
• It follows a very practical approach, with a predominance of practical classes;
• During the 4 semesters of this masters degree, various seminars are given by external specialists and professionals in the field of gastronomy;
• NOVA FCT is in the design phase of building its own kitchen where students can develop their dissertation projects.

Career Opportunities

• Food industry: quality control, creativity and innovation in food production; culinary arts;
• Entrepreneurship in tourism, hospitality and food businesses;
• Gastronomy communication; education and research in areas related to gastronomic sciences.

General Characterization

DGES Code

774

Cycle

Master (2nd Cycle)

Degree

Mestre

Access to Other Programs

Access to 3rd cycles

Coordinator

Mário Emanuel Campos de Sousa Diniz

Opening Date

September

Vacancies

20

Fees

• National students: 1750 Euros/year
• International students: 3000 Euros/year

Schedule

Daytime

Teaching Language

Available soon

Degree Pre-requisites

• Duration: 2 years
• Credits: 120 ECTS

Mandatory Scientific Areas

• Scientific Area | Acronym | ECTS
• Science and Food Technology | CTA | 44.5
• Chemistry | QUI | 7.5
• Food Engineering | EAL | 49.0
• Biology and Biochemistry | BB | 4.0
• Biology | BIO | 6.0
• Hospitality and Catering | HR | 4.0
• Social Sciences and Humanities | CHS | 5.0
• TOTAL | 120.0

Conditions of Admittance

Admission Rules

• Holders of a degree, or equivalent, obtained in ISA or other higher education institutions, in areas defined for each master;
• Holding an academic degree of higher education abroad conferred following a 1st cycle of studies in the areas of each master, organized according to the principles of the Bologna Process by a State adhering to this process;
• Holders of a foreign academic degree that is recognized as meeting the objectives of a degree by the Scientific Council of the NOVA FCT / ISA-UTL;
• Holders of an academic, scientific or professional curriculum vitae that is recognized as attesting the capacity to carry out this cycle of studies by the Scientific Council of the NOVA FCT / ISA-UTL.

Place and Form of Application

Application can be made at NOVA FCT or at ISA-UTL. All applications will be considered together.

Documentation of the Application Process

1. Qualifications certificate detailing the classifications obtained;
2. Curriculum vitae and professional curriculum;
3. Identification document
4. Letter of motivation

Ranking

1. Course classification;
2. Academic and scientific curriculum
3. Professional curriculum;
4. Motivation letter
5. Possible interview.

Evaluation Rules

The following modes of evaluation are used with regard to academic qualifications:

1. Evaluation based solely on an examination or completion of a final project.
2. Evaluation based on work done throughout the semester excluding examination or final project. In these courses students can expect to carry out, for example, laboratory activities, mini-tests, tests, individual or group projects, seminar-related activities, any combination of which will be used to determine the final grade.
3. Evaluation based obligatorily on an examination or a final project. In these courses there exists a form of evaluation similar to one of the aforementioned activities in paragraph 2 as well as a form of evaluation based on a final exam.
4. Evaluation based on work done throughout the semester with the possibility of foregoing an examination or a final project. The Dissertation seminar includes a public presentation, before a Jury, in accordance with legal statutes.

Structure

1ş Semester

• Code | Name | ECTS
• 9765 | Food Biochemistry | 4.0
• 9771 | Portuguese Gastronomy and Traditional Products | 2.0
• 9782 | Molecular Gastronomy I | 4.0
• 9769 | Food History | 2.0
• 9940 | Microbiology and Food Safety | 4.0
• 9770 | Food Production and Work Processes in Restoration | 2.0
• 9764 | Food Chemistry | 4.0
• 9767 | Food Texture and Rheology | 2.0
• 9772 | Seminar I | 4.0
• 9768 | Sensory Analysis Techniques | 2.0

2ş Semester

• Code | Name | ECTS
• 9776 | Fermented Foods | 3.0
• 9775 | Development of Food Products | 2.5
• 9774 | Molecular Gastronomy II | 4.0
• 9773 | Food Hydrocolloids | 3.5
• 9780 | Gastronomy Marketing | 3.0
• 9777 | Raw Materials | 6.0
• 9779 | Fundamentals of Physiology, Nutrition and Dietetics | 2.0
• 9778 | Wine in Gastronomy | 2.5
• 9781 | Seminar II | 3.5

3ş Semester

• Code | Name | ECTS
• 9959 | Master Thesis in Gastronomical Sciences | 50.0
• 9956 | Seminar III | 5.0

4ş Semester

• Code | Name | ECTS
• 9957 | Seminar IV | 5.0