Postgraduation “Gastronomic Sciences Inspiring Technologies in Tourism & Hospitality”

Food is not just fuel, it’s information. It talks to your DNA and tells it what to do.

Dr. Mark Hyman, physician and author

Next Date
October 2024
Length
9 months
Format
In-person
Investment
750€ (under 23) 1.500€

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Postgraduation “Gastronomic Sciences Inspiring Technologies in Tourism & Hospitality”

Overview

The gastronomy, nutrition and catering sector constantly expands and needs professionals who know and apply valid research tools to advance the sector at any level.

The use of scientific tools in gastronomy is increasingly necessary to develop new culinary products. Food technology and research also require knowledge of gastronomy to design products with the best possible sensory properties.

This course is attended by some of the most renowned Portuguese Chefs and many other professionals in the sector who have created and developed increasingly innovative and sustainable techniques and processes. Participants will be able to specialise in the management and design of gastronomic tourism experiences and work in a sector that is increasingly rich in professional opportunities, thanks to the growing interest in gastronomy in the tourism industry.

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Content

This postgraduate course comprises five curricular units and focuses mainly on new gastronomic techniques and trends, which increasingly attract internal and external tourists in the global market.
Participants will also have the opportunity to have classes and experiences with some of the most renowned Portuguese Chefs, among many others.

Curricular Unit 01: Culinary Evolution: Movements and Techniques

Curricular Unit 02: Food Services: Development of concepts, menus and dishes

Curricular Unit 03: New Culinary Techniques I – Texturisers: Application in innovation and in the development of products compatible with dietary restrictions

Curricular Unit 04: New Culinary Techniques II

Curricular Unit 05: What we will eat in the future: Alternatives in development

Learning Outcomes

This course has a theoretical and practical component that will challenge participants to develop new products or unique tourism experiences based on emerging technologies that are impacting and changing the T&H sector, using the knowledge acquired throughout the programme.

The overall learning objectives are for participants to acquire the knowledge to:

Design, position, and promote creative, innovative and competitive Food Tourism experiences and products;
Design and implement Gastronomic Tourism marketing/tourism plans;
Specialise in the gastronomic tourism sector, with a strategic approach according to the reality of the sector and the most innovative trends.

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Participants
Profile

This program is suitable for a wide range of professional profiles from various sectors.
Some examples include:

Gastronomy/tourism advisory/consulting
Gastronomic Guide
Wineries and other agro-food industries with tourism department
Travel agencies specialized in gastronomic tourism
Experience manager in hotels or hotel chains
Gastronomic communication agencies
Training and research in gastronomic tourism
Organizations or individuals that organize Gastronomic Markets
Regional governments or public tourism enterprises
Viticulture Tourism
Public-private organizations for gastronomic tourism development
Museums, spaces and gastronomic centers
Restaurants with a tourist vocation (pop-up restaurants, etc.)
Sustainability and R&D

Program Coordination

Paulina Mata

Assistant Professor, NOVA FCT

She graduated in 1978 in Chemical Engineering from Instituto Superior Técnico and completed her Ph.D. in Organic Chemistry in 1989 at the Faculty of Science and Technology of the New University of Lisbon (FCT-UNL).

Currently retired, she was an Assistant Professor in the Chemistry Department of FCT-UNL. Her scientific interests are in the areas of Molecular Gastronomy, Stereochemistry, and Chemistry Education.

She coordinates the Master in Gastronomic Sciences, a partnership between FCT-UNL and ISA-UL (Instituto Superior de Agronomia da Universidade de Lisboa).

Since 2001 she has been dedicated to the development of technological applications of Molecular Gastronomy. Particularly in aspects related to the use of hydrocolloids, having supervised several master’s theses and a doctoral thesis in this area.

Since 2005 she is a member of the Advisory Subcommittee of the Chemical Nomenclature and Structure Representation Division (VIII) of IUPAC.

Since 2001 he has collaborated with Ciência Viva. She was part of the team that developed “A Cozinha é um Laboratório” – a generic name given to a diverse set of activities that link cooking and science.

She wrote regularly for 5 years in the press on topics related to cooking and science (Diário de Notícias 2004 – 2007; Intermagazine – Professional Magazine of Hospitality and Catering 2005-2008).

Author of two books of scientific dissemination using themes related to cooking and food: Aprender Ciência de forma divertida e saborosa – Sugestões de experiências para fazer em família, Ciência Viva, 2009 (with English version): and (co-authored with M. Guerreiro) A Cozinha é um Laboratório, Fonte da Palavra, Lisbon, 1st edition, 2009; 2nd edition, 2010; 3rd edition, 2010.

She has participated in several TV programs, namely AB Ciência (Series of 13 science programs) – RTP1, 2010 Magazine de Ciência e Tecnologia – RTP2, 4XCiência – RTP N.

Ana Lourenço

Assistant Professor at NOVA FCT