The Modular Postgraduate Program in Sustainable Gastronomy and Food Innovation is a comprehensive programme, structured around thematic modules, lasting approximately six months. The course covers a wide range of topics essential for professionals in gastronomy, catering, the food industry and related sectors, promoting an innovative and sustainable appro approach.

Each module includes theoretical sessions complemented by a practical, face-to-face component, which will feature a guest speaker , a leading figure in the sector, offering innovative perspectives and inspiration to participants. These sessions will be interactive, encouraging the sharing of knowledge, networking and a tasting session designed in line with the principles of sustainable gastronomy. At the end of the programme, a Postgraduate Certificate of Completion will be awarded.

The course begins with an Introduction to Sustainable Gastronomy and Food Innovation, during which participants will be introduced to the programme’s objectives, its structure and the methodologies used. From the outset, participants will be challenged to identify an innovative concept, idea or project that they wish to develop, test and/or validate throughout the course, working either individually or in teams and applying the content covered from the very beginning.

This postgraduate program has six compulsory modules. However, candidates may choose to take just one or more of the available modules (with the exception of Module 1), and on completion will receive only a certificate of completion for the module(s) undertaken.

Program Structure and Timeline:

Module 1- Fundamentals of Sustainable Gastronomy

Module 2 – Technological Innovation in Gastronomy

Module 3 – Future Foods

Module 4 – Sustainability Practices and Social Economy

Module 5 – Sustainable Gastronomic Entrepreneurship and Marketing

Module 6 – Sensory Experience and Multisensory Gastronomy

The learning objectives of the Modular Postgraduate Program in Sustainable Gastronomy and Food Innovation aim to equip participants with the knowledge, skills, and mindset necessary to drive innovation in the food sector, lead with purpose, and stand out in a constantly evolving market.

• Understand the intersection of sustainability, innovation, and gastronomy by exploring emerging trends and key challenges in the food sector.
• Develop a creative and entrepreneurial mindset, acquiring essential skills such as leadership, communication, teamwork, and strategic thinking.
• Explore sustainable and innovative solutions by applying creative methodologies to design new products, gastronomic experiences, and business models aligned with the principles of the circular economy.
• Analyze the context of the food market, identifying opportunities for innovation and sustainable impact across both foodservice and the food industry.
• Research and apply strategies of co-creation, collective intelligence, and bio-inspiration to foster new approaches toward more ethical and regenerative gastronomy.
• Acquire knowledge on methods for validating and implementing innovative ideas, ensuring the applicability and feasibility of developed solutions.
• Develop a consumer- and planet-centered approach, promoting gastronomic experiences that combine flavor, creativity, and environmental responsibility.