Presentation and Objectives
The Master’s Program is an on-site, full-time course, held from 8:00 AM to 12:00 PM and from 2:00 PM to 6:00 PM, Monday through Friday.
The Graduate Program in Gastronomy at the Federal University of Ceará addresses a growing demand, which has intensified over the past decades, resulting from the visible and irreversible development of the relationship, perception, and expression of food professionals regarding gastronomic knowledge and food culture. The evolution of gastronomy as a field of study is part of a rich international debate concerning its legitimate scientific autonomy. These discussions align with concerns from various economic sectors, such as the restaurant industry, regarding the potential that this knowledge—developed within universities—can reveal to Brazilian society.
Thus, it is necessary to expand academic research to enhance applied technical-scientific knowledge, while simultaneously requiring mediation between academic-professional culture and popular culture, a connection reinforced by the discourse of postmodern science. Beyond a mere discussion of what is eaten, this program promotes the recognition of food as a symbol of identity and belonging, emphasizing its extraordinary and everyday roles.
The general objective of the program is to provide specialized scientific training, allowing students to deepen and consolidate gastronomic science through the intersection of technique, innovation, and food sovereignty. Strengthened by contributions from other fields of knowledge, the Master’s Program seeks to offer a meaningful approach to the gastronomic universe, integrating academic knowledge with the socioeconomic and cultural context. The principles of this course are aligned with an ethical, sustainable, and socially responsible commitment, in compliance with current laws and regulations.
The program aims to train professionals capable of working in higher education in gastronomy, as well as researchers in food science, focusing on gastronomic techniques and product development, along with related fields. The knowledge acquired by these professionals will contribute to the development of social and sustainable gastronomy, innovation, and the academic advancement of local, regional, and national gastronomy.
Students will receive interdisciplinary, transdisciplinary, and multidisciplinary training, structured within a curriculum that fosters dialogue and interaction between diverse fields of knowledge and professional perspectives.
Objectives
The Master’s Program aims to deepen the knowledge of professionals in the field and develop research skills in Gastronomy.
Its specific objectives are:
- Enable students to gain a profound understanding of gastronomy, fostering autonomy and innovation in the field.
- Prepare professionals for higher education teaching in gastronomy and for training researchers in food science, focusing on techniques and the development of gastronomic products.
- Provide an interdisciplinary, transdisciplinary, and multidisciplinary education, integrating different areas of knowledge and professional perspectives, while promoting dialogue between academic-professional and popular culture.
- Promote the development of social and sustainable gastronomy, encouraging innovation and strengthening academic gastronomy at local, regional, and national levels.
- Encourage professional practice aligned with current regulations and legislation, ensuring an ethical and sustainable commitment in all dimensions.
