Mediterranean Diet: Food, Health and Nutritional Gastronomy

Curs acadèmic 2018/ 2019

 

 

 

 

 

GENERAL INFORMATION

 

Qualification awarded: Master’s degree (UB-specific degree)

Awarding body: University of Barcelona
Center responsible: Faculty of Medicine and Health Sciences
Course directors:

  • Ramon Estruch Riba, MD, PhD (Faculty of Medicine and Health Sciences, University of Barcelona)
  • Michael Sperling, PhD (Office of the Provost, The Culinary Institute of America)

Number of credits: 60,00 
Length of course (in academic years): 1

The students will be able to enroll to some modules in the first course and to the remaining ones in a second course.

Mode of delivery: Face-to-face
Language: English
Enrolment fee: 9.800,00 € + taxes
Schedule*:Monday to Friday from 3 to 8 PM.
Length of the course*: November 5th 2018 – June 28th 2019
Background: This master’s degree is an outgrowth of the newly launched Torribera Mediterranean Center (TMC), a joint project of the University of Barcelona and The Culinary Institute of America to advance scholarship around the traditional, healthy Mediterranean Diet and Mediterranean food and culinary cultures, as well as the contributions such scholarship can make to a variety of fields globally.


*There may be slight changes on the dates and schedule.   


OBJECTIVES AND ADMISSION

 

Learning objectives: To deepen knowledge of the Mediterranean diet and food systems of the Mediterranean as a model of healthy eating. To understand the impact of this diet on the prevention and the treatment of chronic illnesses. To approximate health professionals to the new culinary practices of the Mediterranean.


Career opportunities: Window opportunity of the Mediterranean diet in

  • - Health care
  • - Nutrition consultation
  • - Nutrition and public health
  • - Food industry
  • - Food services
  • - Health and nutrition communication


Admission requirements:

  • - Bachelor's degree, Pre-EHEA degree or diploma in the fields of health, nutrition, food and life sciences. 
  • - A good level of English. Non-native candidates must submit a certificate and and/or attend an interview.
  • - Curriculum

  • Pre-enrolment period: June 1st – October 6th 2018
  • Pre-enrolment webpage


FURTHER INFORMATION

 

FACULTY OR SCHOOL WHERE THE COURSE IS TAUGHT

Name of individual or institution: Campus de l'Alimentació de Torribera and Escola de Restauració de Santa Coloma de Gramenet (Grameimpuls)
Address: Recinte Torribera. Prat de la Riba, 171. 08921 Santa Coloma de Gramenet
Webpage: http://www.ub.edu/campusalimentacio/ca/  

 

FOR FURTHER ENQUIRIES

Name of individual or institution: Torribera Mediterranean Center (TMC)
Address: La Masia building. Recinte Torribera. Prat de la Riba, 171. 08921 Santa Coloma de Gramenet.
Master’s degree Webpage:
http://www.ub.edu/campusalimentacio/ca/Master_Mediterranean_Diet.html
Telephone: +34 93 403 19 65
Email address: tmc.ub.cia@ub.edu


SYLLABUS

 

PART 1. HISTORY, CULTURE, ANTHROPOLOGY AND GASTRONOMIC SYSTEMS


MODULE 1.1. MEDITERRANEAN FOOD HERITAGE (2 ECTS)

 

  1. 1. THE GEOGRAPHIC AND CULTURAL CONCEPT OF THE MEDITERRANEAN          
  2. 2. THE HISTORY OF MEDITERRANEAN FOOD
  3. 3. THE EVOLUTION OF CULINARY LANGUAGE IN THE MEDITERRANEAN: GASTRONOMIC TERMINOLOGY
  4. 4. FOOD AND RELIGION IN THE MEDITERRANEAN
  5. 5. ANTHROPOLOGY AND MEDITERRANEAN FOOD

 

MODULE 1.2. FOOD SYSTEMS IN THE MEDITERRANEAN AREA (2 ECTS)

 

  1. 1. MEDITERRANEAN DIVERSITY AND FOOD SYSTEMS
  2. 2. SOCIO-CULTURAL DIMENSION OF MEDITERRANEAN GASTRONOMIC SYSTEMS
  3. 3. ECONOMICS OF THE MEDITERRANEAN FOOD SYSTEMS
  4. 4. THE EROSION OF THE MEDITERRANEAN GASTRONOMIC HERITAGE  
  5. 5. THE GLOBAL CONCEPT OF THE MEDITERRANEAN DIET    

 

PART 2.  FOOD PRODUCTS, DIET, NUTRITION AND GASTRONOMIC SCIENCE


MODULE 2. MEDITERRANEAN FOOD PRODUCTS (4 ECTS)

 

  1. 1. MEDITERRANEAN FOOD PRODUCTS
  2. 2. THE MEDITERRANEAN DIET PYRAMID
  3. 3. CLASSIFICATION OF GASTRONOMIC KNOWLEDGE
  1. 4.CLASSIFICATIONS OF PREPARED AND UNPREPARED PRODUCTS APPLIED TO THE

MEDITERRANEAN DIET

    5.CULINARY TREATMENTS AND EFFECTS ON NUTRITIONAL COMPOSITION
  1. 6. FISH AND SEAFOOD IN THE MEDITERRANEAN
  2. 7. FROM PRODUCT TO PREPARATION
 

MODULE 3. NUTRITION AND GASTRONOMY (4 ECTS)

 

  1. 1. ADVANCES IN FOOD AND NUTRITION
  2. 2. COOKING AND NUTRITIONAL SCIENCE
  3. 3. DIET, NUTRITION AND GASTRONOMY
  4. 4. THE PORTION AS A UNIT FOR DEVELOPING MEALS
  5. 5. DESIGN AND FORMULATION OF THE WEEKLY BASELINE DIET ACCORDING TO THE PRINCIPLES OF THE MEDITERRANEAN DIET

 

PART 3.  MEDITERRANEAN DIET AND HEALTH


MODULE 4. MEDITERRANEAN DIET, HEALTH AND PREVENTION OF CHRONIC DISEASES (6 ECTS)

 

  1. 1. NUTRITION IN THE PREVENTION, DEVELOPMENT, AND EVOLUTION OF PREVALENT CHRONIC DISEASES
  2. 2. NUTRITION AT DIFFERENT STAGES OF LIFE
  3. 3. NUTRITIONAL AND MOLECULAR PRINCIPLES OF CANCER
  4. 4. NUTRITIONAL GERIATRICS
  5. 5. THE MEDITERRANEAN DIET AND CARDIOVASCULAR DISEASES, COHORT AND INTERVENTION STUDIES
  6. 6. OBESITY         
  7. 7. DIABETES    
  8. 8. HYPERTENSION    
  9. 9. DISLIPIDEMIAS
  10. 10. MEDITERRANEAN DIET, AGING AND NEURO-DEGENERATIVE DISORDERS     
  11. 11. MEDITERRANEAN DIET, FOODS AND MENTAL HEALTH
  12. 12. MEDITERRANEAN DIET AND GENETICS

 

MODULE 5. MEDITERRANEAN DIET COMPARED TO OTHER HEALTHY DIETS (3 ECTS)

 

  1. 1. VEGANISM AND VEGETARIANISM: VEGAN AND VEGETARIAN DIETS, COMPARISON WITH THE MEDITERRANEAN DIET    
  2. 2. CONCEPT OF HEALTHY DIET AND ANALYSIS OF OTHER DIETS
  3. 4. GLUTEN-FREE DIETS        
  4. 5. COMPARATIVE STUDIES OF DIFERENT HEALTH STATUS WITH DIFFERENT DIETS   

 

MODULE 6. PERSONAL FOOD PROFILE (3 ECTS)

 

  1. 1. PERSONALIZED NUTRITION AND NUTRI-EPIGENETICS
  2. 2. NUTRITIONAL PROFILES
  3. 3. OMIC TECHNOLOGIES IN PERSONALIZED NUTRITION
  4. 4. LEGAL ASPECTS AND ETHICAL LIMITATIONS IN PERSONALIZED NUTRITION

 

MODULE 7. PROMOTION OF SPECIAL DIETS: ALLERGY AND FOOD INTOLERANCE (3 ECTS)

 

  1. 1. FOOD ALLERGIES; FOOD INTOLERANCES AND SENSITIVITIES; CELIAC DISEASE
  2. 2. ADVERSE REACTIONS TO CHARACTERISTIC FOODS OF THE MEDITERRANEAN DIET: IMMUNOLOGICAL AND NON-IMMUNOLOGICAL REACTIONS
  3. 3. CULINARY PRACTICES IN FOOD INTOLERANCES   

 

MODULE 8. BEHAVIORAL, SOCIAL IMPACTS AND OUTCOMES (3 ECTS)

 

  1. 1. MEDITERRANEAN LIFESTYLE
  2. 2. CONCEPT OF LONGEVITY IN THE MEDITERRANEAN AREA
  3. 3. NUTRITION AND PHYSICAL ACTIVITY
  4. 4. FOOD-RELATED RITUALS IN THE MEDITERRANEAN CULTURES
  5. 5. ROLE OF A HEALTHY LIFESTYLE IN THE PROTECTIVE EFFECTS OF THE MEDITERRANEAN DIET

 

PART 4.  CULINARY TECHNIQUES AND MENUS


MODULE 9. GASTRONOMIC DEVELOPMENT AND CULINARY TECHNIQUES (6 ECTS)

 

  1. 1. MEDITERRANEAN CULINARY SYSTEM: FAT CULINARY TREATMENT. FROM GARUM TO EMULSIFIED FOAMS. FROM GAZPACHO TO TABOULÉ
  2. 2. VEGETAL FIBER AND PROTEINS. TEXTURIZING WITHOUT ANY FAT
  3. 3. MEDITERRANEAN CULINARY TECHNIQUES, RELIGION AND CULTURES: CHRISTIAN, HALAL, KOSHER. CONVERGENT DIETARY EVOLUTION

 

MODULE 10. MANAGEMENT OF MENUS AND RECIPES (3 ECTS)

 

  1. 1. HISTORICAL OVERVIEW OF THE CONCEPT OF THE RECIPE
  2. 2. MENU DESIGN BASED ON TRADITIONAL MEDITERRANEAN GASTRONOMY
  3. 3. COOKING: PLANNING AND EXECUTING PROCESSES BASED ON A WEEKLY MENU PLAN
  4. 4. CURRENT COOKBOOKS IN DIFFERENT MEDITERRANEAN CULTURES
  5. 5. COMPUTATIONAL GASTRONOMY: THE CULINARY CORPUS OF THE MEDITERRANEAN

 

MODULE 11. COOKING AND SENSORIAL PRACTICES (3 ECTS)

 

  1. 1. TRADITIONAL TYPES OF MEALS. DESIGNING A MENU BASED ON CLASSIC MEDITERRANEAN DIET RECIPES
  2. 2. ORGANOLEPTIC CLINIC. TASTE PHYSIOLOGY
  3. 3. FOOD AND WINE PAIRING

 

PART 5. MEDITERRANEAN BIOECONOMY AND SUSTAINABILITY


MODULE 12. THE MEDITERRANEAN DIET: LOCAL SOURCING AND SUSTAINABILITY (3 ECTS)

 

  1. 1. SUSTAINABLE FOOD SYSTEMS
  2. 2. THE ENVIRONMENT AND SUSTAINABILITY
  3. 3. SUSTAINABILITY AND PLANT-BASED FOODS
  4. 4. SUSTAINABILITY AND SEAFOOD     
  5. 5. FOOD SAFETY       
  6. 6. MEDITERRANEAN MARKETS: THE HISTORICAL, SOCIAL AND ECONOMIC DIMENSION OF MEDITERRANEAN MARKETS. MARKETS, PRODUCTS, SUSTAINABILITY, PROXIMITY AND ECO-FRIENDLY
  7. .

MODULE 13. INDUSTRIAL FOOD PROCESSING SYSTEMS AND KNOWLEDGE DISSEMINATION AND TRANSFER (4 ECTS)

 

  1. 1. THE FOOD INDUSTRY IN THE MEDITERRANEAN
  2. 2. THE MEDITERRANEAN DIET AND THE INDUSTRY: PRODUCT EVALUATION
  3. 3. INDUSTRIAL HANDLING, COOKING AND PRESERVATION PROCESSES: PLACEMENTS IN THE FOOD INDUSTRY
  4. 4. DISSEMINATION OF FOOD KNOWLEDGE IN THE MEDITERRANEAN AND COMMUNICATION POLICIES
  5. 5. KNOWLEDGE AND TECHNOLOGY TRANSFER

 

PART 6. EXTERNAL PRACTICES AND MASTER’S THESIS


MODULE 14. FIELD WORK (4 ECTS)

 

  1. 1. FOOD DISTRIBUTION SYSTEMS IN THE MEDITERRANEAN: MEDITERRANEAN MARKETS
  2. 2. CONTEMPORARY AND FUTURE MEDITERRANEAN RESTAURANTS
  3. 3. FOOD AND AGRICULTURAL PRODUCTION: METROPOLITAN AGRICULTURAL PARKS
  4. 4. SEAFOOD

MODULE 15. MASTER’S THESIS (7 ECTS)

 

  1. 1. SCIENTIFIC LITERATURE
                  1. 1.1 MANAGEMENT METHODS FOR PROFESSIONAL SCIENTIFIC LITERATURE
                  2. 1.2 METHODS FOR WRITING ORIGINAL SCIENTIFIC WORKS
                  3. 1.3 BIBLIOGRAPHIC SOURCES AND THE MEDITERRANEAN DIET
  2. 2. DESIGN AND DEVELOPMENT OF A RESEARCH PLAN
  3. 3. MENTORING
  4. 4. WRITING OF THE THESIS  
  5. 5. DEFENSE OF THE THESIS                                                                                                                                                                           

 

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