Objectives
The Master’s Program aims to deepen the knowledge of professionals in the field and develop their ability to conduct research in gastronomy. The specific objectives are:
1. Empower students with an in-depth understanding of gastronomy, fostering autonomy and innovation within the field.
2. Prepare professionals to teach in higher education in gastronomy and train researchers in the food science domain, with a focus on techniques and the development of gastronomic products.
3. Provide an inter-, trans-, and multidisciplinary education that bridges diverse knowledge areas and professional perspectives, fostering dialogue between academic-professional culture and popular culture.
4. Promote the development of social and sustainable gastronomy, encouraging innovation and strengthening the academic foundation of gastronomy at local, regional, and national levels.
5. Encourage professional practices aligned with current norms and legislation, emphasizing ethical and sustainable commitments in all dimensions.
