The University of Barcelona, UPC, the University of Paris-Saclay and AgroParisTech will promote the mobility for students of culinary and gastronomic sciences
Today the rectors of the University of Barcelona, Dídac Ramírez, UPC, Enric Fossas, University of Paris-Saclay, Gilles Bloch, together with the General Director of the Paris Institute of technology for life, food and environmental sciences (AgroParisTech), Gilles Trystram, signed a collaboration agreement which promotes, among other subjects, the mobility for students of Culinary and Gastronomic Sciences among the four institutions. The agreement will have an extendable 4-year length.
Today the rectors of the University of Barcelona, Dídac Ramírez, UPC, Enric Fossas, University of Paris-Saclay, Gilles Bloch, together with the General Director of the Paris Institute of technology for life, food and environmental sciences (AgroParisTech), Gilles Trystram, signed a collaboration agreement which promotes, among other subjects, the mobility for students of Culinary and Gastronomic Sciences among the four institutions. The agreement will have an extendable 4-year length.
The agreement also helps to the co-supervision of doctoral theses or presenting theses with international mention, among others, as well as the promotion of master studies related to food, nutrition and gastronomy, and promotion of research in this field.The University of Barcelona, through the Food and Nutrition Torribera Campus will coordinate all initiatives and proposals that appear in the gastronomy field, the Universitat Politècnica de Catalunya will do so from a technological perspective and both Catalan institutions together with the University of Paris-Saclay and AgroParisTech, will establish a plan of technological improvement and research activities.
The links of the University of Barcelona and Universitat Politècnica de Catalunya in the field of food and gastronomy were strengthened in the academic year 2014-2015 with the creation of the inter-university bachelor degree on Culinary and Gastronomic Sciences in collaboration with the CETT School of Tourism, Hospitality and Gastronomy and Alícia Foundation. Both institutions also cooperate on the development of 3D technologies, thanks to the agreement with the CIM-UPC Foundation, and also collaborated in the Bullipedia project, promoted by the cook Ferran Adrià, and carried out at the Food and Nutrition Torribera Campus of the University of Barcelona.
The Food and Nutrition Torribera Campus is currently driving a Gastronomic Studies and Research Centre of Catalonia -requested by the General Secretary of Universities and Research- resulting from the initiative by the UB, Alícia Foundation, IRTA and the cook Joan Roca from Celler de Can Roca.
AgroParisTech is an upper education school in the field of Life Sciences and Environment which offers training in engineering, master degrees and doctorates. In addition, it is member founder of the University of Paris-Saclay community.