The skills provided by the master’s degree in History and Culture of Diet are directed at the following professional fields:

• Teaching of History of Diet, Anthropology of Food, History of Cooking and History of Gastronomy, in professional schools of tourism, hotel or the catering business.
  
  
• Promotion of food and gastronomic heritage of the country by public and private entities.
  
  
• Guidance to companies of the food and agriculture sector, interested in providing an added value of a cultural nature to their products and activities.
  
  
• Specialized publicist for editorials, gastronomy reviews, historical and anthropological research.
  
• Administration, assessment and preservation of materials and testimonies related to food culture in archives, libraries, museums, documentation centres.
  
  
• Planning of cultural or tourist events related to Diet.