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PRODUCT INNOVATION AND FOOD TECHNIQUES (2022-2023)

General information

This course may undergo changes in the calendar, teaching methodology or assessment procedure depending on the course of events and the guidelines of health authorities in relation to the COVID-19 crisis. Notwithstanding, the quality of the training and the achievement of objectives are guaranteed in all cases.
Qualification awarded: Master (Degree Universitat Barcelona)
Management:
  • Martinez Iglesias, María
  • Pellicer Guillo, Javier
Number of credits: 60,00
Length of course (in academic years): 1
Mode of delivery (face-to-face/ blended/ distance): Distance
Centre responsible : Centro Universitario Internacional de Barcelona (UNIBA)
In-company placement(s): No
Enrolment fee:
  • 8.550,00 €
  • An increase of 10% is applied to the price, up to a maximum of € 70, as administration fee
Classes begin: 10/25/2022

Objectives and admission

Learning objectives:
- To gain knowledge of innovative forms of food product management in haute cuisine linked to sustainable, circular and ecological models of production, distribution and marketing.
- To receive training designed by Michelin-starred professionals who have implemented both innovative culinary techniques and ways of selecting and handling food products based on sustainability and knowledge of local varieties.

Recommended applicant profiles and admission requirements:
Admission requirements:
- To access any postgraduate course, applicants must hold: a bachelor's degree, a pre-EHEA bachelor's degree, a diploma, a technical engineering degree, a degree in technical architecture, an engineering degree, a degree in architect or any equivalent university qualification.
- Students who hold a UB-specific degree or an undergraduate degree issued by the University of Barcelona can be admitted to postgraduate courses, as these degrees are considered equivalent university qualifications for this purpose.
- Applications from students who hold university-specific qualifications issued by other universities in Spain are decided by the postgraduate committee, or by a committee formed ad hoc by the School responsible for the programme, once it has been verified that the qualification the student holds is equivalent to a UB-specific degree or undergraduate degree issued by the University of Barcelona.
- Applicants who do not hold the required university qualification can be admitted to the programme and opt for a diploma or university extension certificate with the same name and number of credits as the postgraduate course, as long as this option has been established.
- However, despite the above stipulation, students who need to earn fewer than 10% of the credits required to obtain a university degree may be granted conditional enrolment in these courses.
- In this case, they must prove that they hold the qualification that entitles them to enter the course. This must be done on the date established in the course proposal as the end of the teaching period, at the latest. The course is open to non-graduates; those students with a conditional enrolment can opt to receive the corresponding diploma or a university extension certificate.

Admission for applicants not holding a degree qualification:
Students who are not university graduates may be admitted on these courses. These students will be eligible for a university extension course certificate.Information regarding the entry requirements in this case can be obtained from the course coordinators.

Further information

FACULTY OR SCHOOL WHERE THE COURSE IS TAUGHT

Name of individual or institution: Barcelona Culinary Hub
Address: Av. de Josep Tarradellas i Joan 171 08901 Hospitalet de Llobregat España
Email address: info@barcelonaculinaryhub.es
Webpage: https://www.barcelonaculinaryhub.com/
Telephone: +34 690 82 19 53



FOR FURTHER ENQUIRIES

Name of individual or institution: María Martínez Iglesias
Address: Entença 101 08015 Barcelona España
Email address: mmartinezi@ostelea.com

Telephone: 919 04 09 66



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