Classes in the experimental kitchen and sensory analysis laboratory, essential for problem-solving-based learning. The course also has a strong component of laboratory practice in chemistry laboratories.

Students will have the opportunity to develop skills to create unique food products and innovative menus that promote balanced and sustainable eating, respecting culture, identity, history and gastronomic tradition.

• Food production management
• Food and beverage management in restaurants and catering
• Food and beverage management in hospitality
• Organization and management of gastronomic events
• Supply management in hotels, restaurants and similar
• Development of gastronomic products for companies
• Research and development in gastronomy
• Marketing and communication in gastronomy
• Wine and food tourism companies