The master’s degree in History and Culture of Diet is a two year course (from November 2006 to October 2008). It is structured according to the parameters of the European university didactics, based on 120 educational credits (ECTS), which can be obtained by:

1. Courses consisting of seminars, lectures and practices (78 credits).
   
2. A stage on institutions of a cultural nature, food and agriculture companies, Administrations, Media, Foundations related to diet, etc. (12 credits).
   
3. Essays of monographic Works (1 for each of the first three four-month periods (21 credits) and a final written paper (9 credits).
   
   

The lessons are given in three languages: Spanish, Italian and French, depending on the origin of the teachers and of the Associate universities (Barcelona, Bologna and Tours).

In the first year, the teachers travel between the different universities and the students must obtain 18 credits, taught in their respective university by foreign teachers. In the second year, the students move to the universities of Bologna and Tours. The students registered at the University of Barcelona must obtain a minimum of 18 credits in the universities of Bologna and Tours.