Technological Innovation in Gastronomy

Stay ahead of the trends shaping the future of gastronomy. Designed for professionals, this module explores how technological innovation, sustainability, and excellence come together to create the next generation of food experiences.

In partnership with:

Next Date
29 October 2026
Length
5 weeks (7 sessions)
Format
B-learning
Investment
700€

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Technological Innovation in Gastronomy

Overview

Technological innovation is profoundly transforming contemporary gastronomy, enabling the development of new products, processes, and food experiences. This module explores emerging technologies and innovation methodologies applied to sustainable gastronomy, combining scientific knowledge, practical experimentation, and international case studies.

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

A learning journey focused on the technologies and methodologies shaping contemporary gastronomy. This module combines scientific knowledge, hands-on experimentation, and applied innovation, exploring emerging tools such as 3D printing, advanced fermentation, and the development of new gastronomic products.

Through laboratory sessions, international case studies, and an applied project, participants will develop the skills to create innovative, sustainable solutions aligned with the challenges of the gastronomy of the future.

Key topics covered:

3D Printing Applied to Gastronomy
3D Printing Laboratory Session
Development of New Gastronomic Products
International Webinar: Case Study – Spora Project (Alchemist)
Advanced Fermentation
Applied Project Development

Learning outcomes

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

Understand the impact of emerging technologies on gastronomy;
Apply new product development methodologies;
Explore advanced fermentation processes;
Develop innovative gastronomic solutions;
Design applied food innovation projects.

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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