Sensory Experience and Multisensory Gastronomy

Understand the principles of sensory perception and gastronomic innovation in the creation of contemporary food experiences

In partnership with:

Next Date
2 February 2027
Length
4 weeks (5 sessions)
Format
B-learning
Investment
700€

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Sensory Experience and Multisensory Gastronomy

Overview

The contemporary gastronomic experience results from the integration of sensory, emotional, and cultural factors. This module explores the science of perception, food design, and multisensory approaches applied to avant-garde gastronomy.

This module is part of a postgraduate programme comprising six modules. If you are interested in taking any of the other modules, please contact us or see the Modular Postgraduate Program Sustainable Gastronomy and Food Innovation.

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Course content

This module explores the relationship between science, creativity, and innovation in the development of contemporary gastronomic experiences. Through a multidisciplinary approach, participants will analyse the mechanisms of sensory perception and the methodologies that enable the creation of more engaging gastronomic proposals, integrating scientific knowledge, design, and practical experimentation.

Key topics covered:

Sensory psychology and flavour perception
Multisensory techniques
Sensory integration
Molecular mixology workshop
International webinar: Food Design
Presentation of the transversal final project

Learning outcomes

By the end of this module, participants will be able to:

Understand the mechanisms of sensory perception;
Design multisensory gastronomic experiences;
Apply experimental and innovative techniques;
Integrate food design principles into gastronomic creation;
Develop distinctive and memorable gastronomic experiences.

Participant Profile

Proper training of gastronomy and food professionals is essential for building a more innovative and sustainable sector. These are the individuals who, by combining theory and practice, turn concepts into real, impactful solutions. More than just creating and managing businesses, these professionals play a key role in shaping memorable and responsible gastronomic experiences, influencing both the industry and the end consumer.

This program is particularly relevant for:

Chefs, cooks, and foodservice professionals seeking to deepen their knowledge of innovation and sustainability;
Managers and entrepreneurs in the food and hospitality sectors who wish to integrate sustainable practices into their businesses;
Professionals in the food industry interested in developing new products and innovative business models;
Researchers and gastronomic consultants aiming to explore creative and sustainable approaches within the sector;
Other professionals and gastronomy enthusiasts who want to make food systems more responsible, sustainable, and aligned with the demands of the future.

This program is designed for all those who want to be agents of change in gastronomy, transforming environmental and social challenges into opportunities for innovation and positive impact.

Program Coordination

Bruno Leite

Visiting Assistant Professor at NOVA FCT and Researcher at LAQV/REQUIMTE

Graduated in Economics from the Pontifical Catholic University of Rio de Janeiro (PUC-Rio, Brazil), and in Gastronomy and Culinary Arts from Estácio de Sá University (UNESA-RJ, Brazil). Completed a specialization course in Regional and Bistro French Cuisine at Alain Ducasse Formation (ADF, Paris).

Holds a Master’s degree in Gastronomic Sciences (NOVA FCT & ISA, University of Lisbon, Portugal) and a PhD in Food Science (NOVA FCT & University of Évora, Portugal), with a specialization in Food Science and Technology. Has approximately 20 years of experience in the fields of gastronomy and food science. In addition to having worked in various establishments, was the owner of a restaurant for two and a half years.

Currently teaches five subjects in the Master’s program in Gastronomic Sciences and is a researcher at the Molecular Gastronomy Laboratory (NOVA FCT). Research interests include topics such as seaweed in human nutrition, new sustainable protein sources, new product development, and molecular gastronomy.

Rui Mota

Invited Lecturer at ESHTE & FCNAUP

Rui Mota is a chef, lecturer, and consultant in the field of contemporary gastronomy, with a particular focus on sustainability, innovation, and creative cuisine. Throughout his career, he has worked in some of the most prestigious Michelin-starred international restaurants, such as El Celler de Can Roca, The Fat Duck, ABaC, L’Air du Temps, and Vista, developing a rigorous technical approach combined with a strong sensory, scientific, and artistic component.

He currently teaches at several leading institutions, including the Estoril Higher Institute for Tourism and Hotel Studies and the Lisbon School of Hospitality and Tourism, where he covers subjects such as sustainable gastronomy, gastrophysics, physiology of taste, advanced culinary science and technology, menu planning and design, wine and beverage pairing, molecular gastronomy, and functional pastry.

In parallel, he develops consultancy projects, content creation, and gastronomic experiences for brands and events, exploring the connection between science, emotion, and culinary storytelling. His approach focuses on valuing ingredients, reducing waste, and creating innovative gastronomic experiences where technique and creativity come together to tell stories through food.

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