Presentation of the degree in Culinary and Gastronomic Sciences to its new students
During three days, students of the new inter-university degree in Culinary and Gastronomic Sciences are going to be introduced to degree's contents and the campuses were classes are going to take place: the Food and Nutrition Campus of UB (in Santa Coloma de Gramenet), the Barcelona School of Agricultural Engineering (UPC) and the University School of Hotel Management and Tourism (CETT-UB). From 15 to 17 September, students are participating in a series of welcome activities that include lectures pronounced by members of the teaching staff and prestigious chefs like Joan Roca.
During three days, students of the new inter-university degree in Culinary and Gastronomic Sciences are going to be introduced to degree's contents and the campuses were classes are going to take place: the Food and Nutrition Campus of UB (in Santa Coloma de Gramenet), the Barcelona School of Agricultural Engineering (UPC) and the University School of Hotel Management and Tourism (CETT-UB). From 15 to 17 September, students are participating in a series of welcome activities that include lectures pronounced by members of the teaching staff and prestigious chefs like Joan Roca.
The degree joins academic experience and knowledge of several university centres on their different areas of expertise: food, nutrition and dietetics, agro-food science, science of cooking and gastronomy. Besides its inter-university condition, the new degree is pioneering in the model of public-private collaboration and the participation of chefs and experts from the agro-food industry in its design.
The main aim of this new inter-university degree is to provide future graduates with a suitable training in those areas related to science and technology applied to cooking and the economic management of cooking; it also includes other recent subject areas such as consultancy, gastronomic heritage promotion, communication and research.